Balsamic roasted tomatoes

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• Poolio

  03 June 2008

  Poolio rated and commented on this recipe

  

  Very nice, served it with a herby omelette and ciabatta. I also roasted some red onion along with the tomatoes.

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• Strider

  02 July 2008

  Strider rated this recipe

  

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• lironor

  06 May 2009

  lironor commented on this recipe

  I added rosemary, cooking salt and ground black pepper - when cooked, mash it all together - these extra ingredients make it even more delicious! I rate this recipe 5 stars Lironor

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• Teresah

  06 August 2009

  Teresah rated and commented on this recipe

  

  These are lovely. Tried it with a few tomatoes out of our greenhouse, and also added black pepper like lironor suggested. Awesome..

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• Menapian

  18 October 2011

  Menapian rated and commented on this recipe

  

  Cherry good!

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• MummySummers

  08 November 2011

  MummySummers commented on this recipe

  wow! these were fantastic, i added some salt and black pepper and it bought out the flavours of the tomatos so much more. my kids ask for this dish all the time now so i would recomend this for all the mums out there! amazing amazing recipe!

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• MummySummers

  08 November 2011

  MummySummers rated and commented on this recipe

  

  wow! these were fantastic, i added some salt and black pepper and it bought out the flavours of the tomatos so much more. my kids ask for this dish all the time now so i would recomend this for all the mums out there! amazing amazing recipe!

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• toffeelady

  21 November 2011

  toffeelady rated and commented on this recipe

  

  Wow! Tastiest tomatoes we have ever had, I added salt and pepper as suggested which added to the lovely flavour, will make again and again!

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• Debs

  29 January 2012

  Debs rated and commented on this recipe

  

  Lovely!!

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• Lreeve

  02 February 2012

  Lreeve commented on this recipe

  Disappointed with the outcome. Tomatoes lacked flavour even though I seasoned them, i have used other recipes which turn out better. The parchment bag was more hassle than needed too

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• Wee G

  02 February 2012

  Wee G rated and commented on this recipe

  

  Yum! Really good way to make boring old cherry tomatoes taste brilliant. I agree that the parchment bag is a bit of a faff, but having made these in a glass dish the first time, the hours spent trying to clean the welded on balsamic off it afterwards means it's worth the hassle ;)

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• Silmarillion

  11 March 2012

  Silmarillion rated and commented on this recipe

  

  I forgot the basil, but even so - delicious. I served them with chicken & chorizo traybake. A good combination.

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• Fatface

  09 May 2012

  Fatface commented on this recipe

  The other recipe here for roasted tomatoes uses pretty much the same ingredients but suggest you roast them for 2-3 hours!

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• frill

  08 July 2012

  frill rated and commented on this recipe

  

  Nice, although I probably used too much balsamic vinegar and they tasted a bit too...vinegary! Will surely make again, tweaking the doses.

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• Jen_Atkinson

  01 August 2012

  Jen_Atkinson commented on this recipe

  yummy! really, really yummy.

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• Camilla

  22 April 2013

  Camilla commented on this recipe

  Really tasty and easy to make, the only thing I did different, I used foil instead of baking parchment, much easier to make squares and the tomatoes did not stick, and the balsamic did not burn.

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• P Bennett

  01 May 2013

  P Bennett rated and commented on this recipe

  

  Great recipe, simple easy and very tasty, I did mine with large cut red peppers as well which worked very well.

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Ingredients

• 400g cherry tomatoes and small plum tomatoes , use one, or a mixture of both. Cut a cross into each
• 2 garlic cloves , chopped finely
• 2 tbsp olive oil
• 2 tbsp balsamic vinegar
• handful of basil , leaves only, torn
• 4 squares baking parchment , sides folded up to make containers

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 30 mins

Vegetarian, Low-fat, Super healthy

Ingredients

• 400g cherry tomatoes and small plum tomatoes , use one, or a mixture of both. Cut a cross into each
• 2 garlic cloves , chopped finely
• 2 tbsp olive oil
• 2 tbsp balsamic vinegar
• handful of basil , leaves only, torn
• 4 squares baking parchment , sides folded up to make containers

Per serving

76 kcalories, protein 11.0g, carbohydrate 4.7g, fat 5.9 g, saturated fat 0.8g, fibre 11.0g, salt 0.04 g

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