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:

1½ tablespoons balsamic vinegar

Freshly ground black pepper

2 tablespoons chopped fresh herbs (see notes)

2 large garlic cloves, minced

4 tablespoons extra-virgin olive oil

1 teaspoon salt

2 teaspoons sugar

5 extra-large tomatoes (or an equivalent amount of smaller tomatoes)

Equipment:

baking paper

aluminum foil

baking sheet

oven

paper towels

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:

Quickview
190k Calories
2g Protein
14g Total Fat
14g Carbs
37% Health Score
Limit These
Calories
190k
10%

Fat
14g
22%

  Saturated Fat
2g
13%

Carbohydrates
14g
5%

  Sugar
10g
11%

Cholesterol
0.0mg
0%

Sodium
595mg
26%

Get Enough Of These
Protein
2g
5%

Vitamin C
119mg
145%

Vitamin A
3781IU
76%

Vitamin K
57µg
54%

Vitamin E
4mg
27%

Vitamin B6
0.36mg
18%

Potassium
545mg
16%

Folate
60µg
15%

Manganese
0.3mg
15%

Fiber
3g
14%

Vitamin B3
1mg
8%

Magnesium
27mg
7%

Vitamin B1
0.1mg
7%

Phosphorus
60mg
6%

Vitamin B2
0.1mg
6%

Copper
0.11mg
6%

Iron
1mg
6%

Vitamin B5
0.39mg
4%

Zinc
0.49mg
3%

Calcium
28mg
3%

covered percent of daily need
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