Friday, September 21, 2012

Balsamic Roasted Cherry Tomatoes

As I mentioned earlier this week, I went to the Farmers Market and loaded up on some pretty amazing fruits and veggies.  One of the things I picked up was a pint of cherry tomatoes, when I saw them I didn't have a recipe in mind but they just screamed BUY ME!  Last night I needed a side dish so I raided the fridge and decided to make Balsamic Roasted Cherry Tomatoes.

Did you know that tomatoes are actually a fruit not a vegetable? There are around 7,500 tomato varieties grown for various purposes! Wow, right!?
Balsamic Roasted Cherry Tomatoes 

cherry tomatoes, about 1/2 cup per serving
2 cloves garlic, minced
2 tablespoons balsamic vinegar
2 tablespoons olive oil
1/2 teaspoon sea salt
1/4 teaspoon pepper
parmesan cheese, for sprinkling
Rinse the tomatoes and blot dry. 
In a medium bowl, stir together all of the ingredients (minus the parmesan), until the tomatoes are well coated in the oil/balsamic mixture.
Pour onto a foil lined baking dish (for easy cleanup).

Roast at 400º for 15-20 minutes, flipping around every once in a while, until the tomatoes are bursting. Don't worry, the tomatoes with burst but not explode and make a mess in the oven.
Sprinkle with parmesan cheese while hot.  Allow to cool slightly before serving.


Listening to: Tom Petty - American Girl Pin It

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