Oven Roasted Tomatoes

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This is one of my favorite summer side dishes.  Topped with a creamy balsamic glaze, you will love these oven roasted tomatoes too!

Make the Best Oven Roasted Tomatoes

The full recipe is available below, but I've provided an explanation here with more details:

  • First, we need to choose the right tomatoes.  Any small tomato variety will work, I use either grape or cherry tomatoes for this recipe.
  • Next, we will toss the tomatoes with the olive oil, cracked salt, and pepper.  We want to make sure we toss the tomatoes well because we want to coat them evenly.
  • Then, we will roast them in the oven.  We will toss them once or twice while they are cooking.
  • Almost done!  Once the tomatoes are soft and the skin is wrinkled, we will take them out of the oven to cool.
  • Lastly, we will top the tomatoes with the basil and balsamic glaze.

Serving Oven Roasted Tomatoes

I love to serve these tomatoes many ways, including:

  • over a simple baked chicken breast
  • as a side to a baked fish such as cod or salmon
  • as a topping to pasta such as penne or spaghetti
  • with scrambled eggs for brunch
  • on a flatbread with other toppings such as feta cheese and red onion

The nutrition information provided is an estimate generated using a third party online nutrition calculator. It should not be considered a substitute for professional advice.

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Oven Roasted Tomatoes

This delicious side will be a hit at your next family dinner!

Author:
Kirsten

Ingredients

  • 2 cups whole cherry tomatoes
  • 1 tsp olive oil
  • cracked salt and pepper, to taste
  • 1/2 tsp balsamic glaze, for serving
  • 1 tsp chopped basil leaves, for serving

Instructions

  1. Preheat oven to 400F.  In a medium mixing bowl, toss tomatoes with olive oil and cracked salt and pepper, and spread in a roasting dish.
  2. Bake in the oven at 400F for 30-35 minutes, until tomatoes are soft and skin is starting to split.  Toss the tomatoes once or twice while in oven to ensure the tomatoes cook evenly.
  3. Remove from oven and top with balsamic glaze and basil leaves.  Let cool approximately 5 minutes and serve.

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