Balsamic roasted tomatoes

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olive magazine

3 ratings

Recipe by olive magazine

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1. Heat the oven to 200C/fan 180C/Gas 6. Divide the tomatoes, garlic, olive oil and balsamic vinegar between the containers. Roast on a baking sheet for 20-25 minutes. Scatter with basil and serve hot with crusty bread.

Storing tomatoes

Store tomatoes at room temperature, rather than in the fridge, for maximum flavour

Per serving

76 kcalories, protein 11g, carbohydrate 4.7g, fat 5.9 g, saturated fat 0.8g, fibre 11g, salt 0.04 g

Latest comments and suggestions

• 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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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

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 11g, carbohydrate 4.7g, fat 5.9 g, saturated fat 0.8g, fibre 11g, salt 0.04 g

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