Roasted Tomatoes

By Micki Brown
Serves 3-4

 

Category,
Yields1 Serving
 1 lb red grape tomatoes
 ½ lb cherry tomatoes (yellow or green)
 2 tbsp extra virgin olive oil
 1 tsp Italian seasoning
 Sea Salt to taste
 Black pepper to taste
 1 tbsp aged balsamic vinegar (mine is aged 12-18 years)
1

Preheat oven to 400 degrees F.

2

Place the tomatoes in a single layer on a rimmed baking dish. Baste the tomatoes with the olive oil. Sprinkle the Italian seasoning, salt and pepper over the tomatoes.

3

Place the tomatoes in the oven and roast for 25-30 minutes or until skins split.

4

Remove them from the oven. Place on serving dish and drizzle with the balsamic vinegar.

Serve and enjoy!

Ingredients

 1 lb red grape tomatoes
 ½ lb cherry tomatoes (yellow or green)
 2 tbsp extra virgin olive oil
 1 tsp Italian seasoning
 Sea Salt to taste
 Black pepper to taste
 1 tbsp aged balsamic vinegar (mine is aged 12-18 years)

Directions

1

Preheat oven to 400 degrees F.

2

Place the tomatoes in a single layer on a rimmed baking dish. Baste the tomatoes with the olive oil. Sprinkle the Italian seasoning, salt and pepper over the tomatoes.

3

Place the tomatoes in the oven and roast for 25-30 minutes or until skins split.

4

Remove them from the oven. Place on serving dish and drizzle with the balsamic vinegar.

Serve and enjoy!

Roasted Tomatoes
IngredientsDirections