Toaster Oven Roasted Balsamic Tomatoes
Published by Eat Like a Millionaire Omnimedia, Inc.
One summer my husband came home with a whole flat of cherry tomatoes. Beautiful, plump, and juicy, from a client of his who owned a greenhouse. I looked at them and knew I wanted to make sure none of them went to waste. Wasting food makes me sad! So, I decided to roast them and store them in jars. We sent a jar back to the greenhouse people and they loved them!
Ground pepper, black
Cooking Methodpreserving, roasting
Total Timeunder 30 minutes
Make Ahead RecipeYes
Recipe Courseside dish
Dietary Considerationdiabetic, egg-free, gluten-free, healthy, kosher, lactose-free, low carb, peanut free, soy free, tree nut free, vegan, vegetarian
Five Ingredients or LessYes
Taste and Texturejuicy, sweet, tart
Type of Dishvegetable
- 1½ cups cherry tomatoes
- 3 tablespoons balsamic vinegar
- ½ tablespoon olive oil
- ¼ teaspoon sugar (if the tomatoes are really ripe, skip the sugar)
- ½ teaspoon sea salt
- Pepper, black, ground, to taste
- Toaster oven and tray
- Aluminum foil
- Cutting board
Line the toaster oven tray with aluminum foil. Preheat the toaster oven to 375 degrees F.
Wash and cut the tomatoes in half and toss with the vinegar, olive oil, sugar, and sea salt.
Spread onto the toaster oven tray and roast until they pierce easily with a knife, about 20 minutes.
2007 Eat Like a Millionaire Omnimedia, Inc.