CTV Recipes

All Recipes
Clear all
Meals
Chefs
Dietary Concerns
More Options
Shows

Search Recipes

Roasted tomatoes in oil and balsamic vinegar

Ingredients

  • 3 cups cherry tomatoes on the vine
  • 2 garlic cloves, peeled
  • 1/2 cup olive oil
  • 2 tablespoons balsamic vinegar
  • 6-8 slices of crusty bread or focaccia

Directions

  1. With the rack in the middle position, preheat the oven to 400ºF (200ºC).
  2. In a glass or ceramic baking dish, drizzle the tomatoes and garlic with two tablespoons (30 milliliters) of the olive oil. Season generously with salt and pepper. Bake for 20 minutes or until the tomatoes are tender and have burst slightly. Remove from the oven.
  3. Transfer to a serving platter. Add the remaining oil and drizzle with the vinegar.
  4. Serve the tomatoes as an appetizer with bread for dipping in the oil and vinegar dressing.

Vegetables First

This recipe appears in

Vegetables First

2019

)

Follow Ricardo Larrivée:


You might like

View All Recipes
Pita chips Pita chips
Tomato and bread salad Tomato and bread salad
Vegan fettuccini Alfredo Vegan fettuccini Alfredo
Spicy Italian seasoning Spicy Italian seasoning
Campfire sour Campfire sour