Balsamic Roasted Cherry Tomatoes (with Pasta)
User Reviews
5
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
6 servings
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Calories
441 kcal
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Course
Main Course, Appetizer, Condiments, Snacks
Balsamic Roasted Cherry Tomatoes (with Pasta)
Description
This recipe features cherry tomatoes halved and roasted at 400°F with olive oil, balsamic vinegar, garlic, thyme, and sugar. The roasting process softens the tomatoes and concentrates their juices, creating a thick, flavorful sauce with a hint of sweetness balanced by vinegar and herbs. The roasted tomatoes develop complexity through caramelization and gentle oven heat over 30 to 40 minutes.
Once roasted, the tomatoes and their pan juices coat freshly cooked spaghetti or fettuccini, along with fresh basil and shaved Parmesan cheese. This creates a harmonious pasta dish where the bright acidity of the tomatoes complements the richness of the cheese and the aromatic herbaceousness of the basil. The pasta toss can be loosened with reserved pasta water as needed.
The roasted tomatoes can be served warm or refrigerated for up to three days. They reheat quickly with a brief microwave or oven warm-up, allowing flexibility for preparation ahead of time. This pasta pairs well with simple garlic bread or a light salad for a satisfying meal.
Ingredients
For the Balsamic Roasted Cherry Tomatoes –
- 2 pounds cherry tomatoes halved (or grape tomatoes, ripe
- 4 tablespoons extra virgin olive oil
- 3-4 cloves garlic minced
- 2 tablespoons thyme or 2 tsp dried thyme, fresh leaves
- 2 tablespoons balsamic vinegar aged
- 1 tablespoon granulated sugar
- salt
- black pepper
For the Cherry Tomato Pasta –
- 1 pound spaghetti or fettuccini
- 1 cup basil fresh leaves
- ½ cup Parmesan Cheese shaved
Instructions
- For the roasted cherry tomato recipe: Preheat the oven to 400°F. Set out a large rimmed baking sheet.
- Rinse and dry the cherry tomatoes. Cut in halves. Then place on the baking sheet. Drizzle the olive oil and balsamic vinegar over the top of the tomatoes. Sprinkle the minced garlic, fresh thyme leaves, and sugar over the tomatoes. Gently toss to coat.
- Spread the tomatoes out in a single layer. Generously sprinkle with salt and pepper.
- Roast in the oven for 30 to 40 minutes, until the tomatoes are very wilted, and the pan juices have started to thicken.
- Serve warm, or refrigerate until ready to use.
- For the cherry tomato pasta: Cook the pasta according to the package instructions. Drain and reserve 1/2 cup of pasta water.
- Once the roasted cherry tomatoes come out of the oven, place the cooked pasta in a large bowl. Pour the cherry tomatoes and juices over the top.
- Add the fresh basil and Parmesan cheese. Toss to coat the pasta in the sauce. If needed, toss in 1/4 cup to 1/2 cup pasta water to loosen up the sauce. (Being careful not to add too much additional liquid.) Serve warm.
Notes
- Store balsamic roasted cherry tomatoes in an airtight container in the refrigerator for up to 3 days.
- Reheat tomatoes briefly in the microwave or oven before serving if stored cold.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 441 kcal
% Daily Value*
| Serving | 1.5cups | |
| Calories | 441kcal | 22% |
| Carbohydrates | 67g | 22% |
| Protein | 15g | 30% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 6mg | 2% |
| Sodium | 157mg | 7% |
| Potassium | 544mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 1126IU | 23% |
| Vitamin C | 39mg | 43% |
| Calcium | 152mg | 15% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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