Roasted Cherry Tomatoes
Oven roasted cherry tomatoes with balsamic vinegar is an easy recipe that's a delicious base to make all kinds of rustic Italian-inspired dishes, like cherry tomato pasta sauce!
Servings: 6 servings
Calories: 127kcal
Ingredients
For the Balsamic Roasted Cherry Tomatoes –
- 2 pounds ripe cherry tomatoes (or grape tomatoes, halved of whole)
- 4 tablespoons extra virgin olive oil
- 3-4 cloves garlic minced
- 2 tablespoons fresh thyme leaves or 2 tsp dried thyme
- 2 tablespoons aged balsamic vinegar
- 1 tablespoon granulated sugar
- Salt and pepper
Instructions
- Preheat the oven to 400°F. Set out a large rimmed baking sheet.
- Rinse and dry the cherry tomatoes, then place on the baking sheet. Drizzle the olive oil and balsamic vinegar over the top of the tomatoes. Sprinkle the minced garlic, fresh thyme leaves, and sugar over the tomatoes. Gently toss to coat.
- Spread the tomatoes out in a single layer. Generously sprinkle with salt and pepper.
- Roast in the oven for 30 to 40 minutes, until the tomatoes are very wilted, and the pan juices have started to thicken.
- Serve warm, or refrigerate until ready to use.
Video
Notes
Balsamic cherry tomatoes will keep well in the fridge for up to 3 days stored in an airtight container. Use cold or reheat briefly in the oven or microwave.
The use an a pasta sauce, toss with 16 oz cooked pasta with 1 cup fresh basil leaves, and 1/2 cup parmesan cheese.
Nutrition
Serving: 4oz | Calories: 127kcal | Carbohydrates: 10g | Protein: 2g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 19mg | Potassium: 356mg | Fiber: 1g | Sugar: 7g | Vitamin A: 850IU | Vitamin C: 39mg | Calcium: 30mg | Iron: 2mg