Balsamic Roasted Tomatoes Food

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ROASTED CHERRY TOMATOES WITH BALSAMIC VINEGAR



Roasted Cherry Tomatoes with Balsamic Vinegar image

Beautiful, sweet-yet-tangy roasted cherry tomatoes make a deliciously fresh side dish, and are just as wonderful for breakfast as they are for dinner.

Provided by Vered DeLeeuw

Categories     Side Dish

Time 30m

Number Of Ingredients 7

1 pint cherry tomatoes ((2 cups))
1 tablespoon minced fresh garlic
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1/2 teaspoon Diamond Crystal kosher salt
1/4 teaspoon black pepper
1/2 teaspoon dried thyme

Steps:

  • Preheat your oven to 425 degrees F.
  • Place the tomatoes in a medium bowl. Add the remaining ingredients and stir to coat.
  • Transfer the tomatoes to a small, 1-quart baking dish.
  • Roast until the tomatoes are soft and beginning to burst, about 20 minutes.
  • Divide the tomatoes among plates and drizzle with the cooking juices. Serve immediately.

Nutrition Facts : ServingSize 0.5 recipe, Calories 150 kcal, Carbohydrate 7 g, Protein 1 g, Fat 14 g, SaturatedFat 2 g, Sodium 293 mg, Fiber 2 g

ROASTED BALSAMIC ASPARAGUS & CHERRY TOMATOES



Roasted balsamic asparagus & cherry tomatoes image

This simple vegetarian side dish can be served with meat, fish and veggie mains alike

Provided by Good Food team

Categories     Side dish

Time 25m

Number Of Ingredients 5

350g asparagus spear , woody ends discarded
330g pack cherry tomato , halved
2 tbsp olive oil
1 tbsp balsamic vinegar
50g feta cheese , crumbled

Steps:

  • Heat oven to 200C/180C fan/gas 6. Put the asparagus and cherry tomatoes on a baking sheet. Drizzle over the olive oil and balsamic vinegar. Season, then toss everything together. Bake for 15 mins until the asparagus is cooked through. Serve topped with the feta.

Nutrition Facts : Calories 120 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.5 milligram of sodium

ROAST TOMATOES



Roast tomatoes image

Tomatoes take on an intensely deep flavour after roasting and can be used in many different ways

Provided by Good Food team

Categories     Dinner, Side dish

Time 1h10m

Yield Serves 4

Number Of Ingredients 5

10 large vine tomatoes, halved
4 garlic cloves, sliced
½ bunch thyme
3 tbsp balsamic vinegar
2 tbsp olive oil

Steps:

  • Heat oven to 160C/140C fan/gas 3. Put the tomatoes on a baking sheet with the garlic and thyme, drizzle over the balsamic vinegar and olive oil, Add some seasoning and roast for 1 hr. Remove and set aside to cool.

Nutrition Facts : Calories 115 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 11 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.07 milligram of sodium

ITALIAN BALSAMIC TOMATOES



Italian Balsamic Tomatoes image

Classic Italian balsamic tomatoes made with the last of summer's heirlooms and red onions glazed with an aged balsamic reduction and a touch of fragrant basil.

Provided by Florentina

Categories     Salad

Number Of Ingredients 7

4 medium size heirloom tomatoes
1/4 red onion or 1 shallot thinly sliced
1/4 cup aged balsamic vinegar
1-2 tbsp extra virgin olive oil
1 tbsp brown sugar
10 basil leaves
sea salt & black pepper to taste

Steps:

  • Preheat a skillet over medium flame. Add a splash of water (or a light drizzle of olive oil and sautee the onion with the brown sugar and a pinch of sea salt until the onions start to soften. A couple of minutes should be enough. Add the balsamic vinegar and simmer until reduced by half.
  • Slice the tomatoes into bite size wedges and place them on a serving platter. Pour the onion balsamic vinegar reduction over the top. Drizzle with the olive oil and give it a gentle toss to coat. Adjust seasonings to taste with sea salt and black pepper, i used some coarse volcanic black salt but any sea salt will do.
  • Sprinkle with the fresh basil leaves and serve.

Nutrition Facts : Calories 81 kcal, Carbohydrate 11 g, Protein 1 g, Fat 4 g, SaturatedFat 1 g, Sodium 11 mg, Fiber 2 g, Sugar 9 g, ServingSize 1 serving

BALSAMIC-ROASTED VEGETABLES



Balsamic-Roasted Vegetables image

If you're tired of the same old side dishes, this recipe is for you! Wonderfully unique flavors of balsamic vinegar, garlic, and thyme combine to make a roasted vegetable dish that is going to win you many compliments!

Provided by Cindy Davis

Categories     Side Dish     Vegetables     Carrots

Time 1h30m

Yield 8

Number Of Ingredients 10

cooking spray
10 medium potatoes, peeled and cubed, or more to taste
4 large carrots, peeled and cut into 1/2-inch chunks
1 medium onion, cut into 1/4-inch slices
⅓ cup balsamic vinegar
¼ cup unsalted butter, melted
8 sprigs fresh thyme
1 teaspoon minced garlic
1 teaspoon salt
½ teaspoon ground black pepper

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Coat a 9x13-inch baking pan with cooking spray.
  • Mix potatoes, carrots, onion, balsamic vinegar, butter, thyme, garlic, salt, and pepper together in a large glass bowl. Spread mixture into the prepared pan in an even layer. Cover with foil.
  • Roast in the preheated oven, giving the pan a shake every 15 minutes to ensure even cooking, for 45 minutes.
  • Remove foil and continue to roast, uncovered, stirring occasionally, for another 30 minutes.

Nutrition Facts : Calories 312.4 calories, Carbohydrate 59.9 g, Cholesterol 15.3 mg, Fat 6.6 g, Fiber 11.1 g, Protein 7.6 g, SaturatedFat 3.9 g, Sodium 338.1 mg, Sugar 5.8 g

BALSAMIC ROASTED CHERRY TOMATOES



Balsamic Roasted Cherry Tomatoes image

These balsamic roasted cherry tomatoes are sweet like candy and delicious on a slice of bread, in a sandwich, in a pasta, on a pizza or as a topping for focaccia. With herbs, shallots and a good drizzle of balsamic vinegar they are a sweet-savory treat.

Provided by Meredith

Categories     Side Dishes     Appetizers/Snacks

Time 26m

Number Of Ingredients 9

2 pints cherry tomatoes ((4 cups))
2 shallots (sliced ¼-inch thick)
1 to 2 cloves garlic (sliced (optional))
½ teaspoon dried herbs ((Italian seasoning, Herbes de Provence, dried thyme, dried oregano or any dried herb))
1 tablespoon olive oil
1 tablespoon balsamic vinegar
6 to 8 fresh basil leaves
sea salt and freshly ground black pepper
fresh basil or parsley (for finishing)

Steps:

  • Pre-heat the oven to 400°F.
  • Toss the cherry tomatoes, shallots, garlic (if using) and dried herbs in a large bowl with the olive oil and balsamic vinegar. Stir in the basil leaves, tearing any large leaves in half. Season with salt and freshly ground black pepper.
  • Place the tomatoes onto a baking sheet in one layer and transfer the sheet to the oven. Roast for 20 to 25 minutes, until the tomatoes start to burst open, stirring halfway through the cooking time.
  • Finish with a sprinkle of chopped fresh parsley or basil.
  • Serve with pasta, rice, on bread or over chicken or fish.

Nutrition Facts : Calories 58 kcal, Carbohydrate 8 g, Protein 2 g, Fat 3 g, SaturatedFat 1 g, Sodium 19 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving

BALSAMIC ROASTED TOMATOES



Balsamic Roasted Tomatoes image

Provided by Sandra Lee

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 4

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 ROASTED TOMATOES



Balsamic Roasted Tomatoes image

Provided by Food Network

Time 15m

Yield 4 servings

Number Of Ingredients 4

4 medium roma tomatoes, halved crosswire
2 tablespoons light balsamic vinaigrette, Newman's Own®
1 tablespoon grated Parmesan cheese, DiGiorno®
1 tablespoon chopped fresh basil

Steps:

  • Preheat oven to 400 degrees F. Line a rimmed baking pan with aluminum foil. Place tomato halves, cut sides up, on baking sheet. Sprinkle with balsamic vinaigrette, Parmesan and basil.
  • Excerpted from the book, Sandra Lee Semi-Homemade Cocktail Time, by Sandra Lee Copyright ©2009 SLSH Enterprises, Inc.

CRISPY TOFU WITH BALSAMIC TOMATOES



Crispy Tofu With Balsamic Tomatoes image

You don't need to fry tofu to get it crisp-edged and golden brown. Drizzling it with a mix of cornstarch and oil, then roasting it will deliver a closely crunchy approximation that won't splatter oil across your countertop. Here, the tofu is roasted alongside balsamic-glazed cherry tomatoes, sliced garlic and red onions, all of which caramelize as they cook. Top everything with a handful of fresh herbs, then serve it over rice, quinoa or another grain for an easy, plant-based meal. Note that the recipe serves only two to three. To double it, use two sheet pans and add a few extra minutes to the cook time.

Provided by Melissa Clark

Categories     dinner, easy, for two, weekday, weeknight, beans, main course

Time 55m

Yield 2 to 3 servings

Number Of Ingredients 12

1 (14- to 16-ounce) package extra-firm or firm tofu, cut crosswise into 1-inch-thick slices
1 1/2 teaspoons kosher salt (Diamond Crystal), plus more as needed
1/2 teaspoon freshly ground black pepper, plus more as needed
3 tablespoons extra-virgin olive oil, plus more for finishing
1 tablespoon cornstarch
1 teaspoon garlic powder (optional)
1 teaspoon dried oregano
1 pint cherry tomatoes, halved if large, kept whole if small
1 large red onion, cut into 1/4-inch wedges (about 2 cups)
3 garlic cloves, thinly sliced
1 1/2 teaspoons balsamic vinegar, plus more for finishing
1/2 cup fresh cilantro or parsley leaves and tender stems, roughly chopped

Steps:

  • Heat oven to 400 degrees and line a sheet pan with parchment paper.
  • Arrange tofu slices on a clean kitchen towel or on paper towels. Cover with another kitchen towel (or paper towels) and place a flat cutting board or baking pan on top. If your cutting board or pan is lightweight, stack a few cans or a skillet on top to weigh it down. Let tofu drain for at least 15 minutes, and up to 45 minutes.
  • Transfer tofu to a cutting board and cut slabs into 1-inch cubes. Pat them dry with paper towels and season both sides of the tofu with 3/4 teaspoon of the salt and 1/4 teaspoon black pepper.
  • In a medium mixing bowl, whisk together 1 tablespoon oil, cornstarch, garlic powder (if using) and 1/2 teaspoon of the oregano. Add tofu to cornstarch mixture and gently toss until tofu is evenly coated. Dump tofu onto one side of the prepared sheet pan.
  • In a large bowl, toss together tomatoes, onion, garlic, balsamic vinegar, remaining 1/2 teaspoon oregano, 3/4 teaspoon salt and 1/4 teaspoon pepper. Drizzle in the remaining 2 tablespoons of the oil, tossing to combine.
  • Arrange vegetables on other side of the prepared sheet pan. Bake until tofu is crisp and golden brown, and tomatoes are condensed, 25 to 35 minutes. Halfway through baking, flip tofu and toss vegetables while keeping the tofu and veggies separate.
  • To serve, sprinkle cilantro on top and drizzle with balsamic and oil, if you'd like.

BALSAMIC TOMATO SALAD



Balsamic Tomato Salad image

It takes just minutes to toss together this fresh tomato salad with balsamic vinegar, olive oil, and garlic.

Provided by Miri Rotkovitz

Categories     Side Dish     Lunch     Dinner     Salad

Time 8m

Yield 6

Number Of Ingredients 8

24 ounces cherry, plum, or hot house tomatoes (or other variety of ripe tomato)
3 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
2 garlic cloves (minced)
1 teaspoon fresh oregano (or 1/2 teaspoon dried oregano , optional)
1 teaspoon fresh basil (chopped, or 1/2 teaspoon dried basil, optional)
Salt (to taste)
Black pepper (freshly ground, to taste)

Steps:

  • Gather the ingredients.
  • Slice the tomatoes in half and, if using plum or larger tomatoes, core them to remove the seeds . Chop the tomatoes into chunks (whatever size you desire). If using grape, cherry, or another small tomato, cut in half so they will absorb the flavors of the dressing. There's no need to seed them.
  • Place the chopped tomatoes in a large bowl. Add the olive oil, balsamic vinegar, garlic, and herbs (if using). Toss well.
  • Transfer to a serving dish and season with salt and pepper to taste. Or plate the salad individually for your guests and garnish with a sprig of fresh oregano or basil.

Nutrition Facts : Calories 88 kcal, Carbohydrate 6 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 1 g, Sodium 104 mg, Sugar 4 g, Fat 7 g, ServingSize 4 to 6 Servings, UnsaturatedFat 0 g

BALSAMIC ROASTED TOMATOES



Balsamic Roasted Tomatoes image

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

Provided by Snowbunny Andorra

Categories     Vegetable

Time 15m

Yield 2 serving(s)

Number Of Ingredients 4

250 g vine cherry tomatoes
2 tablespoons olive oil
4 tablespoons balsamic vinegar
maldon sea salt

Steps:

  • Heat the oven to 200°C Place the tomatoes in a roasting tray and drizzle with the oil and vinegar.
  • Season and place in the oven for 15-20 minutes, until the tomatoes are cooked.

Nutrition Facts : Calories 181, Fat 13.9, SaturatedFat 1.9, Sodium 16.9, Carbohydrate 12.7, Fiber 2.2, Sugar 9.7, Protein 1.8

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BALSAMIC ROASTED TOMATOES | RECIPE | FOOD, ROASTED TOMATO ...
Mar 15, 2012 - Get Balsamic Roasted Tomatoes Recipe from Food Network
From pinterest.ca


ROASTED BALSAMIC TOMATOES RECIPES
2009-04-29 · Recipes; Balsamic Chicken with Roasted Tomatoes; Balsamic Chicken with Roasted Tomatoes. Rating: 3.5 stars. 15 Ratings. 5 star values: 2 4 star values: 6 3 star values: 4 2 star values: 2 1 star values: 1 Read Reviews Add Review 15 Ratings 13 Reviews The juices escaping from the roasting tomatoes combine with the honey and olive ...
From tfrecipes.com


ONE-TRAY BALSAMIC ROAST CHICKEN – ILLALANGI GOURMET FOODS
Place the tomatoes, chicken and garlic on a universial tray lined with non-stick baking paper. Brush the chicken with balsamic vinegar. Drizzle the tomatoes and garlic with oil and remaining balsamic vinegar. Bake for 20 minutes or until golden and cooked. Serve with marinated feta and basil leaves. Serves 4. Recipe by Donna Hay Group. Image by ...
From illalangi.com.au


SPAGHETTI WITH BALSAMIC ROASTED TOMATOES | HEART AND ...
Place tomatoes, chickpeas, garlic, canola oil, balsamic vinegar, and black pepper in a large bowl. Gently toss. Place tomato mixture on prepared pan and roast for 15 minutes or until softened. Meanwhile, in a large pot of boiling water cook pasta according to package directions. Pasta should be tender but firm.
From heartandstroke.ca


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