Balsamic-Roasted Tomatoes
This easy recipe by Ina Garten transforms plum tomatoes into a deeply flavorful side dish. Halved tomatoes are seasoned with olive oil, balsamic vinegar, garlic, sugar, salt, and pepper, then roasted at high heat until concentrated and caramelized. Perfect served warm or at room temperature, these tomatoes offer a sweet, tangy, and savory accompaniment to various meals.
Equipment
- 1 Oven
- 1 Sheet Pan
- 1 Cutting Board
- 1 Chef's knife
- 1 Set of Measuring Spoons
Ingredients
Main
- 12 plum tomatoes halved lengthwise, cores and seeds removed
- 4 tablespoons good olive oil
- 1 1/2 tablespoons balsamic vinegar
- 2 large garlic cloves minced
- 2 teaspoons sugar
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 450 degrees F.
- Arrange the tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with olive oil and balsamic vinegar. Sprinkle the garlic, sugar, salt, and pepper over the tomatoes. Roast for 25 to 30 minutes, until the tomatoes are concentrated and beginning to caramelize. Serve warm or at room temperature.
Notes
To achieve the best caramelization, ensure tomatoes are arranged in a single layer without overcrowding the sheet pan; this prevents steaming. Using ripe, firm plum tomatoes will yield the best flavor and texture. A high-quality balsamic vinegar significantly enhances the final taste. For an added layer of complexity, consider tossing the roasted tomatoes with fresh basil or oregano leaves just before serving. They are versatile and can be served as a side, over pasta, or with burrata.