Balsamic Roasted Tomatoes with Fresh Basil

I was making flank steak for dinner and wanted to pair it with some roasted tomatoes. I drizzled the tomatoes with olive oil and balsamic vinegar then seasoned them with a bit of sea salt, freshly cracked pepper, and garlic powder, to taste. I roasted them for 35-40 minutes then topped them with fresh basil. They were absolutely delicious! We all, except for my son, loved them. My son wasn’t a fan – oh well, more for me!

Preheat the oven to 450 degrees. Coat a baking dish with cooking spray. Cut the tomatoes in half, place them into the baking dish, drizzle the top with olive oil and balsamic vinegar then season with sea salt, freshly cracked pepper, and garlic powder to taste.

Place into the oven and roast for 35-40 minutes or until tender and juicy. Remove from the oven then sprinkle the top with fresh basil before serving. Enjoy.


Print
Print
Save
Save

Balsamic Roasted Tomatoes with Fresh Basil

Yield: 4

Prep Time: 5 min.

Cook Time: 35-40 min.

Total Time: 40-45 min.

Ingredients:

6 roma tomatoes, sliced in half lengthwise
Olive oil, to taste
Balsamic vinegar, to taste
Sea salt and freshly cracked pepper, to taste
Garlic powder, to taste

Directions:

Preheat the oven to 450 degrees. Coat a baking dish with cooking spray.

Cut the tomatoes in half, place them into the baking dish, drizzle the top with olive oil and balsamic vinegar then season with sea salt, freshly cracked pepper, and garlic powder to taste. Place into the oven and roast for 35-40 minutes or until tender and juicy.

Remove from the oven then sprinkle the top with fresh basil before serving. Enjoy.

Recipe and photos by For the Love of Cooking

 

  Pin It

15 Responses to “Balsamic Roasted Tomatoes with Fresh Basil”

  1. 1

    Pamela @ Brooklyn Farm Girl — September 22, 2013 @ 8:25 pm

    I can never get enough roasted tomatoes, yum!

    [Reply]

  2. 2

    Angie@Angie's Recipes — September 22, 2013 @ 9:07 pm

    Love roasted tomatoes! These are delish, Pam.

    [Reply]

  3. 3

    Anne ~ Uni Homemaker — September 22, 2013 @ 10:00 pm

    Roasted tomatoes and balsamic vinegar together sounds divine! Looks tasty Pam! :)

    [Reply]

  4. 4

    Ridwan — September 23, 2013 @ 3:52 am

    Simple and healthy, I would love to try this, need to use up tomato from a garden soon !

    [Reply]

  5. 5

    Kim in MD — September 23, 2013 @ 4:39 am

    I love roasted tomatoes. Your recipe looks amazing, Pam!

    [Reply]

  6. 6

    Blond Duck — September 23, 2013 @ 4:57 am

    I’ll be making those tonight!

    [Reply]

  7. 7

    Jenn — September 23, 2013 @ 5:21 am

    Hopefully your son will grow out of that… I don’t think I would have liked these much either as a kid.. but give me a full plate of these now and I’d devour them!!!

    [Reply]

  8. 8

    vanillasugarblog — September 23, 2013 @ 9:19 am

    roasted tomatoes with steak (and a little bit of blue cheese) is our favorite too!

    [Reply]

  9. 9

    Marjie — September 23, 2013 @ 2:29 pm

    We love ours roasted with parmesan, too!

    [Reply]

  10. 10

    Andrea@WellnessNotes — September 23, 2013 @ 3:17 pm

    I had so many homegrown tomatoes, but I never thought of roasting them even though I roast many veggies. This sounds delicious. I’ll have to roast some of the remaining tomatoes!

    [Reply]

  11. 11

    Jovina Coughlin — September 23, 2013 @ 3:51 pm

    What a great side dish, Pam Roasting does wonderful things for tomatoes.

    [Reply]

  12. 12

    Joanne — September 23, 2013 @ 6:41 pm

    Throw some cheese on these and I’d be pretty content to eat these alone for dinner!

    [Reply]

  13. 13

    Dawn @ Words Of Deliciousness — September 23, 2013 @ 8:45 pm

    Yum, these look and sound delicious. I love roasted tomatoes.

    [Reply]

  14. 14

    Tammy — September 24, 2013 @ 11:06 pm

    I know this sounds stupid, but could you give me an idea of how much olive oil and how much balsamic vinegar you used? Thank you.

    [Reply]

    • Pam replied: — September 25th, 2013 @ 8:14 am

      Tammy,

      It’s not stupid! I literally just drizzled a little bit of olive oil and balsamic vinegar on top of each tomato – probably 1/2 teaspoon of each. I also drizzled a bit more balsamic vinegar on them after they cooked because we love balsamic vinegar.

      I hope this helps.

      Cheers,
      Pam

      [Reply]

Leave a Comment