These balsamic roasted cherry tomatoes are so sweet and juicy you won’t be able to stop eating them right off of the baking sheet!
I’m stunned at how much I like this recipe. Tomatoes and I haven’t always been best friends. In fact, it wasn’t until college that I could stand eating tomatoes in a sandwich and the thought of eating a whole cherry or grape tomato in a salad still makes me cringe. But these tomatoes are something else. After they were done roasting, I had the pan sitting out on the counter. While trying to decide how best to include them in my zucchini boats (recipe coming later this week!), I grabbed a tomato half off of the pan for a taste. Then I grabbed another. And another. I just couldn’t believe how much I liked these tomatoes on their own – seriously I could eat a bowl of them they are that tasty! The vinegar gives them that refreshing tang while the sugar and salt balance each other perfectly.
So what should you do with these tomatoes (besides eating them fresh from the oven)? Bry recommended placing them over fresh mozzarella as a caprese salad (unfortunately no fresh basil at home) which was a delicious and light snack. They would also be great over angel hair pasta with shrimp, mixed into pasta salad, or piled on a loaf of crusty bread for an easy bruschetta. As mentioned above I have another recommendation for you coming up this week as well 😉
However you eat these, I hope you find them as addicting as we do! Plus tomatoes are an excellent source of lycopene – a pigment that acts like an antioxidant in our bodies, helping to fight off free radicals and protect against heart disease.
So here’s a toast to heart healthy snacking all summer long!
- 2 lbs Cherry Tomatoes, rinsed
- 1.5 Tbs olive oil
- 1 heaping tsp minced garlic
- 1 ½ Tbs balsamic vinegar
- ½ tsp granulated sugar
- Salt and pepper to taste
- Preheat oven to 350°F
- While the oven heats up, cut tomatoes in half and place in a large mixing bowl.
- Add olive oil, garlic, vinegar, and sugar. Stir well to coat the tomatoes. Sprinkle in some salt and pepper to taste.
- Place tomatoes on a large baking sheet (you want them all in a single layer). Cook tomatoes for 10 minutes then rotate pan. Cook for a final 10-15 minutes or until the edges of the tomatoes start to darken.
- Remove from oven and allow to cool. Add to your dish of choice or eat them on their own as a snack.
- Nutrition per cup (1/5 of recipe): 73 calories, 4 g fat, 8 g carbohydrate, 2 g fiber, 6 g sugar