Roasted Balsamic Tomatoes

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I’ve been into simple side dishes recently. This is a perfect side dish for chicken, fish or pasta. I chose to serve it with a pan seared Chilean Sea Bass and the flavors complimented each other perfectly!

  • Roasted Balsamic Tomatoes


    • 12 plum tomatoes halved lengthwise, cores and seeds removed
    • 4 tablespoons olive oil
    • 1 1/2 tablespoons balsamic vinegar
    • 2 large garlic cloves minced
    • 2 teaspoons sugar
    • 1 1/2 teaspoons salt
    • 1/2 teaspoon fresh black pepper
    • Basil to garnish


    • On a large baking sheet arrange the tomatoes, cut sides up, in a single layer. Drizzle with olive oil and balsamic vinegar. Sprinkle with garlic, sugar, salt, and pepper. Roast for 25 to 30 minutes in a preheated 450 degree oven. Once done remove from baking sheet and garnish with basil and more salt and pepper if needed.
    • These can be served hot or cold or at room temp... so it's your choice! Enjoy!


  1. Roasted tomatoes and I have a love affair we keep from the rest of the world. Love your recipe and hope it will convince those who haven't tried them to give it a go.

  2. Excellent! These look marvelous and your serving suggestion of pan seared sea bass sounds heavenly. Our tomatoes are on the verge of ripening on the vine and this would be a perfect way to showcase their flavors!

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