Toaster Oven Roasted Balsamic Tomatoes

Updated February 23, 2016

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!

Shopping List

Cherry tomatoes

Balsamic vinegar

Olive oil


Sea salt

Ground pepper, black

Makes1 cup

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

Equipmenttoaster oven

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
  • Knife
  • 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.



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Loved this recipe! Not usually a big fan of cooked tomatoes but this recipe was a delicious use for the abundance of cherry tomatoes from the garden. Even the tomatoes that I generally wouldn't use because they are a bit soft, were perfect to use up and not waste. This recipe will be a staple in my home.


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