Oven-Roasted Tomatoes

The sweet tomatoes blend with tangy-mellow balsamic vinegar and basil. Serve with some crusty bread to soak up the liquid.

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  • Makes: 8 servings
  • Prep: 10 mins
  • Bake: 14 mins 400°F

Oven-Roasted Tomatoes

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Directions

  1. Preheat oven to 400 degrees F. Line a 13x9x2-inch baking pan with foil. If desired, remove and discard stems from tomatoes. Wash tomatoes; pat dry with paper towels. Arrange tomatoes in a single layer in prepared pan. In a small bowl whisk together oil, vinegar, garlic, oregano, salt, and pepper. Pour over tomatoes and toss to coat.
  2. Roast, uncovered, for 14 to 18 minutes or just until the tomatoes are soft and skins begin to split, gently stirring once.
  3. Transfer the tomatoes to a shallow serving bowl. Drizzle the balsamic mixture from the pan over the tomatoes. Sprinkle with snipped basil. Serve warm or at room temperature. If desired, garnish with fresh basil leaves and serve with bread to dip in the vinegar mixture.

From the Test Kitchen

*Tip:

For a richer flavor, heat 1/3 cup balsamic vinegar in a small saucepan over medium heat until boiling. Boil gently, uncovered, for 6 to 8 minutes or until reduced to 2 tablespoons, watching carefully at the end because vinegar will reduce quickly.

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Nutrition Facts (Oven-Roasted Tomatoes)

  • Per serving:
  • 61 kcal ,
  • 4 g fat
  • (1 g sat. fat ,
  • 3 g monounsaturated fat ),
  • 249 mg sodium ,
  • 7 g carb. ,
  • 2 g fiber ,
  • 4 g sugar ,
  • 1 g pro.
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