Recipe for roasted cherry tomatoes in the balsamic oven – Roasting fresh cherry tomatoes with balsamic vinegar brings out their bright, strong taste. Perfect for rustic and tasty dishes like Cherry tomato pasta sauce!
Roasted balsamic cherry tomatoes
Nothing is as magical as those few weeks between the seasons. Personally, I love the time when late summer and early fall overlap. The sun is shining strongly, but the days are getting shorter and the air is cooling slightly.
Perhaps, best of all, there is lots of fresh vegetables to enjoy!
If you’re like us, then by the end of summer, you’ve probably got a huge load of tomatoes. Yay! Garden-fresh tomatoes are great for making all kinds of simple homemade recipes, like savory salsa and old-fashioned tomato jam.
And of course, tomatoes are delicious as part of Italian-inspired dishes. We just love it Balsamic cherry tomatoes roasted in the oven Recipe with ripe cherry tomatoes, kissed with garlic and sweet balsamic vinegar.
It’s a fabulous way to use tomatoes at the end of the season and is an incredibly versatile side dish / condiment. Use roasted balsamic tomatoes on salads, sandwiches, in soups and on sausage boards. You can add some of that bright summer flavor to main course proteins or mix it on toasted bread …
Or, best of all, use it as an uncomplicated pasta sauce. Just toss the oven-roasted tomatoes with freshly cooked pasta and dinner is served!
Ingredients you need
This is one of those amazing recipes … it just contains 6 simple ingredients, but tastes wonderfully complex and filling.
To prepare the oven-roasted balsamic cherry tomatoes you will need:
- Ripe cherry tomatoes – or grape tomatoes
- Extra virgin olive oilI – or preferably oil with a neutral taste
- garlic – chopped
- Fresh thyme – or dried thyme – see instructions in the recipe card
- Aged balsamic vinegar – high quality is best
- Granulated sugar – just a touch to balance the acidity and caramelize the tomatoes
- salt and pepper – taste good
Roast cherry tomatoes
First preheat the oven to 400 ° C. Line a large baking sheet with a rim. You can line it with parchment at will.
Rinse and dry the cherry tomatoes, and cut in half. Place the tomatoes on the baking sheet. Then drizzle with olive oil and balsamic vinegar. Then sprinkle the chopped garlic, fresh thyme leaves and sugar over the tomatoes.
Soft throw to coat.
Spread the tomatoes in a layer and sprinkle generously with salt and pepper.
Toast in the oven for 30 to 40 minutesuntil the tomatoes are very withered and the pan juice has thickened.
Get the full (printable) Balsamic Roasted Cherry Tomato Recipe below. Enjoy!
Enjoy immediately or refrigerate the roasted cherry tomatoes until you are ready to use them.
How to make toasted cherry tomato noodles
If you are making the tomatoes and pasta for dinner at the same time, I recommend boiling the water for 15-20 minutes or so after get the balsamic cherry tomatoes in the oven.
Cook the pasta according to the instructions on the packet. Let it drain, but make a reservation 1/2 cup pasta water.
As soon as the roasted cherry tomatoes come out of the oven, place the cooked noodles in a large bowl. Pour the oven-roasted cherry tomatoes and juice over them.
Now add the fresh basil and parmesan to the bowl. Use tongs to toss the pasta and Brush with the sauce.
If necessary, add 1/4 – 1/2 cup of pasta water to fluff the sauce. Be sure to add the water small quantities So you only use enough and no more.
Serve the pasta warm with toasted cherry tomato sauce.
frequently asked Questions
Hot and freshly roasted tomatoes are delicious in soups, such as tomato cream soup, or on Italian sandwiches or burgers. Enjoy as a snack or side dish with a piece of toast, on a sausage board or just alone with a fork!
Refine this simple pasta dish with other delicious seasonal vegetables, such as asparagus (cut and roasted with the tomatoes!) Or fresh spinach. Add mozzarella cheese, minced cooked chicken, or sauteed shrimp to the finished dish for an even heartier meal.
Use your favorite GF-friendly pasta to pair with the toasted balsamic cherry tomato sauce. Or mix with zucchini noodles for a low-carb option.
Balsamic cherry tomatoes can be kept in the refrigerator for up to 3 days stored in an airtight container. Use cold or briefly warm up in the oven or microwave.
Are you looking for simpler Italian-inspired recipes?
Fried cherry tomatoes with balsamic vinegar (with pasta)
Oven-roasted cherry tomatoes with balsamic vinegar is a simple recipe that makes a delicious foundation for all kinds of rustic Italian-inspired dishes like cherry tomato pasta sauce!
Servings: 6th Servings
For the roasted balsamic cherry tomatoes –
For the cherry tomato pasta –
- 1 lb spaghetti or fettuccini
- 1 Cup fresh basil leaves
- ½ Cup grated parmesan cheese
For the roasted cherry tomato recipe: Preheat the oven to 400 ° C. Line a large baking sheet with a rim.
Wash and dry cherry tomatoes. Cut in halves. Then place on the baking sheet. Drizzle the olive oil and balsamic vinegar over the tomatoes. Sprinkle the tomatoes with chopped garlic, fresh thyme leaves and sugar. Throw gently to coat.
Spread the tomatoes in a single layer. Sprinkle generously with salt and pepper.
Roast in the oven for 30 to 40 minutes until the tomatoes have collapsed and the pan juice has thickened.
Serve warm or refrigerate until ready to use.
For the cherry tomato noodles: Cook the pasta according to the instructions on the packet. Drain and collect 1/2 cup of pasta water.
As soon as the roasted cherry tomatoes come out of the oven, place the cooked noodles in a large bowl. Pour over the cherry tomatoes and juice.
Add the fresh basil and parmesan cheese. Toss to coat the noodles in the sauce. If necessary, add 1/4 cup to 1/2 cup pasta water to loosen up the sauce. (Be careful not to add too much liquid.) Serve warm.
Balsamic cherry tomatoes can be kept in the refrigerator for up to 3 days in an airtight container. Use cold or briefly warm up in the oven or microwave.
Portion: 1.5cups, Calories: 441kcal, Carbohydrates: 67G, Protein: fifteenG, Fat: 13thG, Saturated fatty acids: 3G, Polyunsaturated fat: 2G, Monounsaturated fatty acids: 8thG, Cholesterol: 6thmg, Sodium: 157mg, Potassium: 544mg, Fiber: 4thG, Sugar: 9G, Vitamin A: 1126IE, Vitamin C: 39mg, Calcium: 152mg, Iron: 3mg
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