Roasted Tomatoes with Balsamic and Basil
Course: Side Dish
Cuisine: American
Prep Time: 5 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 35 minutes minutes
Servings: 6 people
Calories: 61 kcal
This easy recipe is perfect to serve as part of an appetizer, on top of a salad or as a side. These roasted tomatoes with balsamic are simple to make and bursting with flavor.
Print Recipe
6-8 stem tomatoes on the vine (see note) 2 tablespoons olive oil Kosher salt and freshly ground black pepper to taste 2 tablespoons balsamic vinegar fresh basil leaves for garnish
Preheat oven to 350°F.
Line a baking sheet with parchment paper.
Place tomatoes on baking sheet.
6-8 stem tomatoes on the vine
Use a brush to brush the tomatoes with olive oil.
2 tablespoons olive oil
Sprinkle with salt and pepper to taste.
Kosher salt and freshly ground black pepper
Drizzle with balsamic vinegar.
2 tablespoons balsamic vinegar
Bake for 25-30 minutes or until tomatoes are tender and some begin to burst.
Remove from the oven and garnish with fresh basil.
fresh basil leaves
Serve and enjoy!
Tomatoes: You can also use tomatoes off the vine. Using loose cherry tomatoes or glory tomatoes is fine. The instructions are the same.
Use ripe tomatoes for the sweetest flavors.
Roast the tomatoes in a pre-heated oven so that they cook evenly.
The tomatoes will be very hot inside, so let them sit for a few minutes before serving.
Calories: 61 kcal | Carbohydrates: 4 g | Protein: 1 g | Fat: 5 g | Saturated Fat: 1 g | Sodium: 16 mg | Potassium: 191 mg | Fiber: 1 g | Sugar: 3 g | Vitamin A: 471 IU | Vitamin C: 20 mg | Calcium: 11 mg | Iron: 1 mg