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 94Calories 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 •