Quick Roasted Tomatoes with Balsamic Vinegar

Quick roasted tomatoes, drizzled with olive oil and balsamic vinegar make a great tasting side dish, one that the whole family will enjoy.

These quick roasted tomatoes with balsamic vinegar are a side dish cooked regularly in my kitchen. We are a family who love tomatoes whether cooked like this, added to dishes or eaten raw.

These quick roasted tomatoes contain only 4 ingredients, making this cost effective dish really easy to prepare. Served with some whipped feta as we have here and this is a quick and tasty lunch dish.

There is always a large bowl of tomatoes on my kitchen counter and most get eaten without ever hitting a plate. However, I do like to cook with tomatoes as they not only make the perfect side dish, but once roasted like this they make a quick and tasty lunch.

There are two methods for roasting tomatoes in the oven, this recipe uses a quick method, prepared and cooked in less than 30 minutes. This method is ideal for mid week dinners when you want food that cooks quickly.

For slow roasted tomatoes which can be stored in jars for months, click on this recipe link Slow Roasted Tomatoes.

Why roast tomatoes?

Roasting tomatoes really brings out the flavour in these delicious fruits. You don’t need to roast them for long, a quick 20 minutes in the oven for a small tomato and you will really intensify the flavour.

Roasting tomatoes is a great way to get the best out of tomatoes over the winter months, where they are perhaps not at their best in terms of sweetness. After all nothing beats tomatoes grown with the sun on their skin.

How to make Quick Roasted Tomatoes – recipe steps:

• Pre-heat the oven to 200C/180CFan.
• Line a baking sheet with baking parchment
• Place tomatoes on the tray, leaving the vine intact.

• In a small bowl mix together the olive oil, balsamic vinegar, dried oregano and season with sea salt and freshly ground black pepper.

• Drizzle the dressing over the tomatoes, ensuring they are covering in the mix.

• Place the tray into the oven and bake the tomatoes for 20-25 minutes until they have softened and are starting to burst.
• Larger tomatoes will take longer to cook than smaller vine tomatoes.
• Remove from the oven and serve immediately.

How to serve quick roasted tomatoes:

Doubtless these tomatoes are a delicious side dish to accompany and main meal and here are some great ideas for serving them with.

• Oven Baked Salmon with Parma Ham and Thyme
• Creamy Tarragon Chicken Breast
• Italian Style Chicken with Ham & Parmesan
• Roast Pork Tenderloin wrapped in Bacon

However, these tomatoes can be used in dishes where they are the star of the show!

Toast some sourdough and top with our tomatoes with balsamic vinegar, finishing with some grated Parmesan cheese on top. This makes a great tasting lunch, similar to our Tomato Bruschetta with Tarragon.

When you have the oven on, roast some extra tomatoes at the same time. Set aside to cool down for use in some of these other dishes. here are some suggestions:

• make a great tasting roasted tomato soup;
• make a rich and sweet tomato pasta sauce;
• stir through cooked pasta along with some fresh basil leaves, torn mozzarella and finish with a good crack of black pepper and grate over Parmesan cheese;
• in a salad with roasted courgette and red pepper;
• layer them up in a vegetable lasagne dish.

Recipe substitutions and variations:

• Small vine tomatoes work best in this quick cook. I like to use cherry or baby plum tomatoes as they are deliciously sweet. Try and get tomatoes on the vine as the flavour really is more intense.
• Balsamic vinegar has a lovely balance of sweet and sour. When cooked with the tomatoes in the oven, the vinegar caramelises and becomes more like a sticky glaze which is absolutely delicious. If you don’t have balsamic vinegar you could substitute with sherry vinegar instead.
• Olive oil is drizzled over the tomatoes, use a regular variety and not extra virgin which will burn. If you want to add extra virgin olive oil, dress the tomatoes with it once they come out of the oven, just before serving.
• Dried oregano is a herb that is made for balsamic roasted vine tomatoes, it’s a beautiful flavour pairing. You could also use rosemary, garlic, basil, tarragon or thyme.

Useful hints and tips:

1. Quick roasted tomatoes are a side dish that is best made fresh, just before serving. This is not a dish to cook in advance and reheat later!
2. This dish can be prepared in a matter on minutes making it an ideal side dish for busy week night dinners.
3. Containing no dairy this side dish is suitable for Vegan diners.
4. Allergy advice: gluten free, dairy free, egg free and nut free. For comprehensive and detailed allergy advice go to Allergy UK.

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Additional recipe suggestions:

If you like this recipe then try some of our other great tasting side dishes:

• Easy Hasselback Potatoes with Thyme Butter
• Oven Roasted Asparagus
• Gluten Free Cauliflower Cheese
• Warm Potato Salad with Wild Garlic
• Savoy Cabbage with Bacon & Apple

For all my favourite vegetable recipes in one place, check our my 12 Best Vegetable Side Dishes post.

Quick Roasted Tomatoes with Balsamic Vinegar

Quick roasted tomatoes, drizzled with olive oil and balsamic vinegar make a great tasting side dish, one that the whole family will enjoy.

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Prep Time: 5 minutes mins

Cook Time: 20 minutes mins

Total Time: 25 minutes mins

Servings: 2 portions

Calories: 94kcal

Author: Lesley Garden

Ingredients

• ▢ 200 g small vine tomatoes
• ▢ 1 tbsp olive oil
• ▢ 2 tbsp balsamic vinegar
• ▢ ⅕ tsp dried oregano
• ▢ sea salt & black pepper

Instructions

• Pre-heat the oven to 200C/180CFan.
• Line a baking sheet with baking parchment and leaving the vine intact, place the tomatoes onto the tray.
• In a small bowl mix together the olive oil, balsamic vinegar, dried oregano and season to taste with sea salt and freshly ground black pepper.
• Drizzle the dressing over the tomatoes, ensuring they are covering in the mix.
• Place the tray into the oven and bake the tomatoes for 20-25 minutes until they have softened and are starting to burst. Larger tomatoes will take longer to cook than smaller vine tomatoes.
• Remove from the oven and serve immediately.

Nutrition Facts

Quick Roasted Tomatoes with Balsamic Vinegar

Amount Per Serving

Calories 94 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 1g6%

Sodium 15mg1%

Potassium 239mg7%

Carbohydrates 7g2%

Fiber 1g4%

Sugar 5g6%

Protein 1g2%

Vitamin A 492IU10%

Vitamin C 23mg28%

Calcium 19mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

• Please note that the nutrition information provided above is approximate and meant as a guideline only •

Course : Canape, Starter, Side, Side Dish

Cuisine : Italian

Keyword : balsamic tomatoes, oven roasted tomatoes, roasted vine tomatoes

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