Balsamic Roasted Tomatoes Food
ROAST TOMATOES
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
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
BALSAMIC ROASTED TOMATOES
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
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
BALSAMIC ROASTED TOMATOES
Provided by Food Network
Time 15m
Yield 4 servings
Number Of Ingredients 4
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.
BALSAMIC ROASTED TOMATOES
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 VEGETABLES
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
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 EGGPLANT
If you love roasted vegetables, you'll love this balsamic-roasted eggplant. You can cook it with or without the cherry tomatoes.
Provided by DENA.B
Categories Side Dish Vegetables Tomatoes
Time 1h45m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x11-inch casserole dish with cooking spray.
- Layer eggplant in the bottom of the prepared pan; sprinkle onion and tomatoes on top. Drizzle with balsamic vinegar and sprinkle with kosher salt.
- Bake in the preheated oven until caramelized, about 1 1/2 hours, stirring once or twice during cooking time.
Nutrition Facts : Calories 83.8 calories, Carbohydrate 19.6 g, Fat 0.6 g, Fiber 6.8 g, Protein 2.6 g, SaturatedFat 0.1 g, Sodium 115.9 mg, Sugar 10 g
BALSAMIC MARINATED TOMATOES
Yummy recipe that's easy to throw together and have waiting in the fridge for dinner. Perfect side dish for almost any meal.
Provided by KPD123
Categories Vegetable
Time 5m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Cut tomatoes in half.
- Combine all ingredients, tossing gently to coat.
- Place in fridge until ready to serve.
Nutrition Facts : Calories 107, Fat 7.3, SaturatedFat 1, Sodium 11.9, Carbohydrate 13.9, Fiber 4.7, Sugar 4.8, Protein 2.2
CRISPY TOFU WITH BALSAMIC TOMATOES
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
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.
PLUM TOMATOES WITH BALSAMIC VINAIGRETTE
Sliced plum tomatoes and red onion are tossed with a homemade vinaigrette to create this summery salad. Fresh basil adds the flavorful finishing touch. -Ann Sobotka of Glendale, Arizona
Provided by Taste of Home
Categories Lunch Side Dishes
Time 10m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, gently combine tomatoes and onion. In a small bowl, whisk the vinegar, oil, sugar, salt, garlic powder and pepper. Pour over tomato mixture; toss gently to coat. Sprinkle with basil. Serve at room temperature with a slotted spoon.
Nutrition Facts : Calories 114 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 93mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
ROASTED BALSAMIC ASPARAGUS & CHERRY TOMATOES
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
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
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