Roasted Balsamic Tomatoes
You like potato and I like potahto. You like tomato and I like tomahto. Potato, potahto, tomato, tomahto. Is Ella Fitzgerald and Louis Armstrong’s classic stuck in your head yet? You’re welcome.
Let’s call the whole thing off. Wait, let’s not. Let’s talk tomatoes. Roasted tomatoes. Roasted tomatoes are a relatively new side dish that’s been introduced into my life and I’m so grateful! It’s such an easy and delicious addition to any meal.
The (slightly) warmer weather has me looking forward to summer and these roasted tomatoes remind me of just that. Warm summer evenings, BBQ and roasted vegetables. Yes, I know summer is many months away, but I digress.
I find balsamic tomatoes pair well with chicken or a protein with a milder taste, since the balsamic vinegar is quite strong and distinct in flavour. It’s best to not have competing flavours or you won’t enjoy either dishes.
If you’re hesitant about the balsamic vinegar, try adding half of the amount stated in the recipe. You’ll get a hint of tanginess without overpowering your tastebuds. At the end of the day, YOU have to eat the dish so make sure it’s to your liking.
How do you prepare roasted tomatoes? I’d love to hear from you! Leave me a comment below. Happy Concocting!
- 3 cups or 1 quart grape tomatoes
- 1/4 cup balsamic vinegar
- 3 cloves garlic, crushed
- 2 ml coarse salt
- 1 ml garlic powder
- Preheat over to 400 F
- Wash tomatoes and drain excess water. Chop garlic until crushed texture or crush in food processor.
- In shallow baking dish, add washed tomatoes and crushed garlic. Pour balsamic vinegar over tomatoes. Sprinkle with salt and garlic powder.
- Cook in oven for 25 minutes.
- Remove from oven and serve hot.
- Keep an eye on tomatoes to prevent bursting/overcooking