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

    Gaby Dalkin


    • 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!

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  1. Megan

    I love roasted tomatoes! I really need more time to cook all these great recipes you have!

  2. Mary

    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.

  3. Tangled Noodle

    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!