These balsamic tomatoes are such an easy and versatile way to jazz up any dish. They’re sweet, savory, tangy, and bursting with flavor– the perfect addition to salads, dips, roasted meats, and more. They’re one of my favorite things to make whenever I have a tomato bumper crop!
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This year, I had way more tomatoes than I bargained for in my garden. I planted double what I did last year, and, boy, did they produce! These balsamic tomatoes totally saved the day since they taste so delicious with just about any meal. I’ve even started snacking on them. Roasting tomatoes brings out their sweetness, and the balsamic drizzle really brings them alive!
What’s in This Balsamic Tomatoes Recipe?
- Tomatoes: I like to use cherry tomatoes on the vine, but you can also use tomatoes off the vine. Using loose cherry tomatoes or glory tomatoes will work just as well and the recipe remains the same.
- Olive Oil: Helps the tomatoes cook without burning and adds extra flavor.
- Balsamic Vinegar: Adds tartness, acidity, and a touch of sweetness that balances out the fresh flavor of the tomatoes.
- Basil: Adds a pop of color and fresh herbal flavor.
Tips for Success
- Use ripe tomatoes for the sweetest flavors.
- Roast the tomatoes in a preheated oven so that they cook evenly.
- The tomatoes will be very hot inside, so let them sit for a few minutes before serving.
How to Store and Reheat
I like to serve these balsamic tomatoes when they are still warm, but you can also enjoy them cold. Let them cool and keep them in an airtight container in the fridge for up to 5 days. They’re great cold or gently reheated in the oven.
Serving Suggestions
These tomatoes don’t simply have to be served as they are. Their strong flavors make them ideal for adding to lots of other recipes. I love them on top of hummus, risotto, or pesto salmon.
Veggies all Year
What Vegetables are in Season
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Balsamic Tomatoes Recipe
Equipment
Ingredients
- 6-8 stem tomatoes on the vine
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper to taste
- 2 tablespoons balsamic vinegar
- fresh basil leaves for garnish
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- Place the tomatoes on the baking sheet. Use a brush to brush the tomatoes with olive oil. Sprinkle with salt and pepper to taste and drizzle with balsamic vinegar.6-8 stem tomatoes on the vine, 2 tablespoons olive oil, Kosher salt and freshly ground black pepper, 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
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
cooked these today with baked cod in the same raasting tin, didnt bother to line the tin and it was absolutely delicious
Thanks for sharing, Anthea!