Roasted Balsamic Tomatoes

 

Get your daily dose of vitamin C and carotenoids — nutrients that support skin health, immune function, and heart health — with the help of yummy roasted tomatoes. It’s almost as if tomatoes, basil, and balsamic vinegar were made for each other. Enjoy this tasty dish as a warm snack by itself or spread it on whole-grain bread, homemade crackers, or avocado toast.

Roasted Balsamic Tomatoes

Ingredients

 1 lb organic grape or cherry tomatoes (sliced in half, vertically)

 2 tbsp balsamic vinegar

 1 tsp dried oregano (or fresh, see Chef’s Notes)

 ¼ tsp salt (optional)

 ¼ tsp ground black pepper (optional)

 2 tbsp fresh basil leaves (finely chopped)

Directions

1

Preheat oven to 325 degrees F. Line a baking sheet with parchment paper.

2

Add the tomatoes, balsamic vinegar, oregano, and salt and pepper, if using, to a medium bowl and stir to combine.

3

With clean hands or a spoon, lay the tomatoes, cut side facing up, evenly on the parchment paper. Pour any leftover balsamic vinegar onto the tomatoes.

4

Roast for 40 minutes or until the edges are puckered and very lightly charred.

5

Once done roasting, remove the tomatoes from the oven and top with fresh basil leaves.

6

Enjoy immediately or pack into a jar. Be sure to pour any excess balsamic vinegar and tomato juices from the parchment paper into the jar as well!

https://foodrevolution.org/recipes/roasted-balsamic-basil-tomatoes/