Balsamic Roasted Grape Tomatoes
I have been bombarded the past couple days with everyone’s instagram pictures of their late summer tomato hauls from their gardens, which has been making me incredibly jealous. There is nothing like a fresh from the vine, ripe tomato, especially from your own garden. Unfortunately in Manhattan space for a garden is hard to come by so I must rely on farm market tomatoes. Farm market tomatoes are generally pretty good, but can be on the pricier side so if I had the option I would definitely grow my own.
All these tomato pictures got me thinking of some new ways to use fresh tomatoes and I came up with the idea of roasting them in one of my all time favorite ingredients- balsamic vinegar! This recipe is delicious on it’s own as a pasta topping, pizza sauce, bruschetta, etc., but this recipe is really just a base and the possibilities are endless. After I made this I decided to throw it in my food processor with some kalamata olives and make a really good tomato olive spread for crispy flatbread, which I would highly suggest ☺
1 ½ – 2 cups grape tomatoes, quartered
1 Tbsp. olive oil
1 Tbsp. Balsamic vinegar
1 tsp. Italian seasoning
¼ tsp. garlic powder
¼ tsp. salt
black pepper & red pepper flakes to taste
Preheat the oven to 350°F.
Place all ingredients into a baking dish and mix together. Place in the preheated oven and cook for 30 minutes.
Optional- Place in food processor with a ⅓ cup of kalamata olives. Pulse until you get your desired consistency. Use as a spread on crispy flatbread or crackers.
Makes a little more than 1 cup of sauce.