Balsamic Roasted Summer Bliss, I Mean, Tomatoes

August 22, 2012 in Dinner, Recipes, Snacks, Vegetables by Fields of Cake

I love Summer. I also love Autumn, Winter and Spring. However, Summer has the distinction on outdoors farmer’s markets and gardens (for those lucky enough to have acquired a green thumb…not me). The farmer’s market in Missoula is the best I have seen. It is teeming with fresh, local, organic fruits and veggies. My favorite picks this weekend were perfect tomatoes and fresh huckleberries. I’ll share the huckleberry goodness with you soon. Today, I share my super easy, vibrant Balsamic Roasted Tomatoes with you.

Balsamic Roasted Tomatoes

Balsamic Roasted Tomatoes


  • 2 lb. small tomatoes, such as grape or cherry tomatoes
  • 2 Tbsp. olive oil
  • 1/4 tsp. sea salt
  • 1/4 tsp. fresh ground black pepper
  • 2 Tbsp. balsamic vinegar
  • 1/4 cup chopped, fresh flat leaf parsley


  1. Preheat oven to 325 degrees F.
  2. Toss tomatoes, olive oil, salt and pepper together in a large glass baking dish (I use a 9×13 dish)
  3. Roast tomatoes for 15-20 minutes or until the tomatoes begin to burst.
  4. Stir in vinegar and parsley and serve warm or cold.
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These tomatoes are wonderful tossed with fresh, hot pasta.

Be good sweet readers. But not too good! That’s boring ;)

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