Slow-Roasted Balsamic Cherry Tomatoes
Recipe: #24972
October 04, 2016
Categories: Salads, Vegetable Salad, Side Dishes, Tomato, Austrian, Italian, Christmas, Picnic, Oven Roast, Gluten-Free, Heart Healthy Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegetarian, Fresh Tomatoes, more
"Another great recipe from the fruit market. These are wonderful, served hot or cold. Especially delicious made with fresh cherry tomatoes from the garden. Serve over pasta, on toast or serve cold added to a salad. We love these."
Ingredients
Nutritional
- Serving Size: 1 (52 g)
- Calories 73.5
- Total Fat - 6.8 g
- Saturated Fat - 0.9 g
- Cholesterol - 0 mg
- Sodium - 293.3 mg
- Total Carbohydrate - 3 g
- Dietary Fiber - 0.5 g
- Sugars - 1.5 g
- Protein - 0.5 g
- Calcium - 9.6 mg
- Iron - 0.2 mg
- Vitamin C - 6 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Preheat oven to 140°C/120°C fan-forced. Halve the tomatoes.
Step 2
Combine garlic, oil and balsamic vinegar in a bowl and place all the tomatoes in a single layer in a large baking dish lined with baking paper (skin side down). Sprinkle a little sugar on each half add the thyme on top and drizzle with the balsamic mixture.
Step 3
Sprinkle with sea salt and pepper to taste and gently toss to combine.
Step 4
Roast for 40-50 minutes or until tomatoes caramelised and tender.
Step 5
Serve warm or cool and store in an airtight container in the fridge.
Tips
No special items needed.