4 Roma tomatoes (12 oz. total)
\n2 T. extra-virgin olive oil
\n1\/2tsp. granulated sugar
\nAbout 1\/4 tsp. salt
\n2 T. balsamic vinegar
\n2 T. red wine vinegar
\n1 tsp. firmly packed brown sugar
\n4 fresh basil leaves (each 2 in. long), rinsed, or 1\/2 tsp. dried basil
\nPepper<\/p>\n
Rinse and core tomatoes; cut in half lengthwise. Set halves, cut side up, in a 9-inch cake pan. Brush cut sides with a total of 2 tsp. oil. Sprinkle evenly with granulated sugar and 1\/4 tsp. salt. Bake in a 400\u00b0 regular or convection oven until tomatoes are browned, 35 to 45 minutes. Let cool. In a blender, whirl tomatoes, balsamic vinegar, red wine vinegar, remaining 4 tsp. olive oil, brown sugar, and basil until smooth. Add salt and pepper to taste.<\/p>\n
Yield: 1 C.
\nServing Size: 1 T.<\/p>\n
Calories: 22
\nFat: 1.8g
\nFiber: .3g<\/p>\n","protected":false},"excerpt":{"rendered":"
4 Roma tomatoes (12 oz. total) 2 T. extra-virgin olive oil 1\/2tsp. granulated sugar About 1\/4 tsp. salt 2 T. balsamic vinegar 2 T. red wine vinegar 1 tsp. firmly packed brown sugar 4 fresh basil leaves (each 2 in. long), rinsed, or 1\/2 tsp. dried basil Pepper Rinse and core tomatoes; cut in half lengthwise. Set halves, cut side up, in a 9-inch cake pan. Brush cut sides with a total of 2 tsp. oil. Sprinkle evenly with granulated…<\/p>\n