Best 3 Roasted Balsamic Tomatoes Recipes

Roasted balsamic tomatoes are a versatile and flavorful dish that can be enjoyed as a side dish, appetizer, or as part of a main course. They are also a great way to use up leftover tomatoes. The combination of balsamic vinegar, olive oil, and herbs creates a sweet and tangy flavor that pairs well with a variety of dishes. Whether you are looking for a simple side dish or a more complex dish to impress your guests, roasted balsamic tomatoes are a great option.

Let's cook with our recipes!

BALSAMIC ROASTED TOMATOES

Balsamic Roasted Tomatoes image

Provided by Sandra Lee

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 4

Ingredients

4 Roma tomatoes, thickly sliced
2 tablespoons light balsamic vinaigrette
2 tablespoons grated Parmesan
1 tablespoon freshly chopped basil leaves

Steps:

Preheat oven to 400 degrees F. Line a baking sheet with foil.
Place tomato slices on baking sheet. Brush with balsamic dressing and sprinkle Parmesan over tops. Top with chopped basil. Roast for 15 minutes. Serve hot.

BALSAMIC SKIRT STEAK WITH POLENTA AND ROASTED TOMATOES

Balsamic Skirt Steak with Polenta and Roasted Tomatoes image

This meal is proof that less can be more. Pan-cooked steak, a single-ingredient sauce, and simple sides add up to nothing less than an Italian feast.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes

Time 35m

Number Of Ingredients 9

Ingredients

2 pints grape tomatoes
6 scallions, white and green parts separated and cut into 1-inch pieces
2 tablespoons olive oil
Coarse salt and ground pepper
1 cup yellow cornmeal
1 tablespoon butter
1/4 cup finely grated Parmesan
1 1/2 pounds skirt steak (cut into 2 or more pieces, if necessary, to fit in skillet)
1 cup balsamic vinegar

Steps:

Preheat oven to 400 degrees. In a large saucepan, set 4 cups water to boil. On a large rimmed baking sheet, toss tomatoes with scallion whites and 1 tablespoon oil; season with salt and pepper. Roast until tomatoes are tender and some skins have split, 12 to 15 minutes; toss with scallion greens.
Meanwhile, add 1 teaspoon salt to boiling water; gradually whisk in cornmeal. Simmer very gently over low heat, whisking occasionally, until polenta is thickened and cooked through, about 10 minutes. Whisk in butter and Parmesan, and keep warm over very low heat (whisk in some water just before serving if polenta becomes too thick).
Heat remaining tablespoon oil in a large skillet over high. Season steak with salt and pepper; add to skillet. Cook, turning once, 6 to 8 minutes total for medium-rare. Transfer to a plate, cover loosely with aluminum foil, and let rest, 5 to 10 minutes (reserve skillet).
Add vinegar to skillet, and boil over high until reduced to 1/2 cup, 5 to 7 minutes; stir in any juices from resting steak. Slice steak, and serve with vinegar sauce, polenta, and tomatoes.

Nutrition Facts : Calories 658 g, Fat 35 g, Fiber 3 g, Protein 41 g

ROASTED BALSAMIC TOMATOES

Roasted Balsamic Tomatoes image

Make and share this Roasted Balsamic Tomatoes recipe from Food.com.

Provided by Millereg

Categories Fruit

Time 13h

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

2 lbs roma tomatoes
4 tablespoons balsamic vinegar
1 teaspoon fresh ground black pepper
1 teaspoon salt substitute
4 tablespoons fresh basil, chopped
1 tablespoon finely chopped garlic
4 tablespoons olive oil

Steps:

Core the tomatoes and cut them in half horizontally.
Place the tomato halves into a mixing bowl.
Mix the remaining ingredients together and pour over the top of the tomatoes and mix thoroughly.
Marinate for at least 6 hours in the refrigerator.
Remove from the refrigerator and place the tomatoes cut side up onto a wax paper-lined baking sheet.
Place the tomato tray into a 150ºF pre-heated oven and allow them to slow roast for 6½-7 hours.
Remove from the oven and allow to cool.

Tips:

Choose ripe, flavorful tomatoes for the best results.
Use a variety of colors of tomatoes for a visually appealing dish.
Roast the tomatoes at a high temperature to caramelize them and bring out their sweetness.
Add a drizzle of balsamic vinegar, olive oil, and herbs to the tomatoes before roasting for extra flavor.
Roast the tomatoes until they are slightly wrinkled and starting to burst.
Use roasted tomatoes in salads, pasta dishes, pizzas, and other recipes.

Conclusion:

Roasted balsamic tomatoes are a delicious and versatile dish that can be enjoyed in many different ways. They are easy to make and can be stored in the refrigerator for up to a week. So next time you have a surplus of tomatoes, try roasting them with balsamic vinegar and enjoy their sweet and tangy flavor.

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