Roasted Cherry Tomatoes with Balsamic Vinegar
Beautiful, sweet-yet-tangy roasted cherry tomatoes make a deliciously fresh side dish, and are just as wonderful for breakfast as they are for dinner.
Servings 2 servings
Calories 150kcal
Ingredients
- 1 pint cherry tomatoes (2 cups)
- 1 tablespoon minced fresh garlic
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- ½ teaspoon Diamond Crystal kosher salt
- ¼ teaspoon black pepper
- ½ teaspoon dried thyme
Instructions
- Preheat your oven to 425 degrees F.
- Place the tomatoes in a medium bowl. Add the remaining ingredients and stir to coat.
- Transfer the tomatoes to a small, 1-quart baking dish.
- Roast until the tomatoes are soft and beginning to burst, about 20 minutes.
- Divide the tomatoes among plates and drizzle with the cooking juices. Serve immediately.
Video
Notes
There's no need to peel and/or slice the tomatoes prior to cooking them. Simply use them whole.
A tasty variation for you to try: add a handful of pitted black olives to the tomatoes and sprinkle them with crumbled feta cheese prior to baking them.
Nutrition
Serving: 0.5recipe | Calories: 150kcal | Carbohydrates: 7g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Sodium: 293mg | Fiber: 2g