Balsamic Roasted Tomatoes

The recipe Balsamic Roasted Tomatoes can be made in about 45 minutes. This side dish has 168 calories, 2g of protein, and 14g of fat per serving. For 79 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. This recipe serves 4. 11589 people have tried and liked this recipe. If you have balsamic vinegar, olive oil, garlic cloves, and a few other ingredients on hand, you can make it. It is brought to you by Or So She Says. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. Overall, this recipe earns a pretty good spoonacular score of 79%. If you like this recipe, take a look at these similar recipes: Balsamic-roasted Tomatoes, Roasted asparagus with balsamic tomatoes, and Balsamic Chicken with Roasted Tomatoes.

Servings: 4

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 450F. Wrap a rimmed baking sheet with aluminum foil, and lay a sheet of parchment paper on top.Cut tomatoes into -inch slices. (I got about 3 slices out of each jumbo tomato. If using smaller tomatoes, like plum tomatoes, just cut them in half.) Remove all seeds and juices and poke a few holes in the bottom of any tomato end-pieces. Drain, cut side down, on a paper towel for a few minutes.Arrange tomato slices on prepared baking sheet. Sprinkle tomatoes with minced garlic and drizzle with olive oil and balsamic vinegar (I use a small spoon to sprinkle them so I don't end up dousing too much). Sprinkle tomatoes with sugar, salt, and freshly ground pepper, to taste. Roast for 25 to 30 minutes (check at 15 minutes the first time you make them) or until tomatoes are soft, dark, and caramelized. Sprinkle with chopped fresh herbs and serve hot or at room temperature.

 

Step by step:

1. Preheat oven to 450F. Wrap a rimmed baking sheet with aluminum foil, and lay a sheet of parchment paper on top.

2. Cut tomatoes into -inch slices. (I got about 3 slices out of each jumbo tomato. If using smaller tomatoes, like plum tomatoes, just cut them in half.)

3. Remove all seeds and juices and poke a few holes in the bottom of any tomato end-pieces.

4. Drain, cut side down, on a paper towel for a few minutes.Arrange tomato slices on prepared baking sheet. Sprinkle tomatoes with minced garlic and drizzle with olive oil and balsamic vinegar (I use a small spoon to sprinkle them so I don't end up dousing too much). Sprinkle tomatoes with sugar, salt, and freshly ground pepper, to taste. Roast for 25 to 30 minutes (check at 15 minutes the first time you make them) or until tomatoes are soft, dark, and caramelized. Sprinkle with chopped fresh herbs and serve hot or at room temperature.

Nutrition Information:

covered percent of daily need