Balsamic Roasted Tomato Sauce Recipes
BALSAMIC ROASTED TOMATOES
Steps:
- Preheat oven to 400 degrees F. Line a baking sheet with foil.
- Place tomato slices on baking sheet. Brush with balsamic dressing and sprinkle Parmesan over tops. Top with chopped basil. Roast for 15 minutes. Serve hot.
ITALIAN BALSAMIC TOMATOES
Classic Italian balsamic tomatoes made with the last of summer's heirlooms and red onions glazed with an aged balsamic reduction and a touch of fragrant basil.
Provided by Florentina
Categories Salad
Number Of Ingredients 7
Steps:
- Preheat a skillet over medium flame. Add a splash of water (or a light drizzle of olive oil and sautee the onion with the brown sugar and a pinch of sea salt until the onions start to soften. A couple of minutes should be enough. Add the balsamic vinegar and simmer until reduced by half.
- Slice the tomatoes into bite size wedges and place them on a serving platter. Pour the onion balsamic vinegar reduction over the top. Drizzle with the olive oil and give it a gentle toss to coat. Adjust seasonings to taste with sea salt and black pepper, i used some coarse volcanic black salt but any sea salt will do.
- Sprinkle with the fresh basil leaves and serve.
Nutrition Facts : Calories 81 kcal, Carbohydrate 11 g, Protein 1 g, Fat 4 g, SaturatedFat 1 g, Sodium 11 mg, Fiber 2 g, Sugar 9 g, ServingSize 1 serving
BALSAMIC-ROASTED VEGETABLES
If you're tired of the same old side dishes, this recipe is for you! Wonderfully unique flavors of balsamic vinegar, garlic, and thyme combine to make a roasted vegetable dish that is going to win you many compliments!
Provided by Cindy Davis
Categories Side Dish Vegetables Carrots
Time 1h30m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Coat a 9x13-inch baking pan with cooking spray.
- Mix potatoes, carrots, onion, balsamic vinegar, butter, thyme, garlic, salt, and pepper together in a large glass bowl. Spread mixture into the prepared pan in an even layer. Cover with foil.
- Roast in the preheated oven, giving the pan a shake every 15 minutes to ensure even cooking, for 45 minutes.
- Remove foil and continue to roast, uncovered, stirring occasionally, for another 30 minutes.
Nutrition Facts : Calories 312.4 calories, Carbohydrate 59.9 g, Cholesterol 15.3 mg, Fat 6.6 g, Fiber 11.1 g, Protein 7.6 g, SaturatedFat 3.9 g, Sodium 338.1 mg, Sugar 5.8 g
ROASTED TOMATO BALSAMIC VINAIGRETTE
I once worked with a chef who made an amazingly delicious roasted tomato vinaigrette. He would roast a whole pan of Roma tomatoes until the sugars and acids would condense and caramelize and concentrate into a delicious mass. I thought I could duplicate it by using a really good, double-concentrate tomato paste and nicely aged balsamic vinegar. It worked.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 10m
Yield 6
Number Of Ingredients 6
Steps:
- Whisk tomato paste, balsamic vinegar, rice vinegar, and Dijon mustard together in a bowl until smooth.
- Slowly drizzle olive oil into tomato paste mixture while whisking rapidly until dressing is thick and creamy. Season with salt and black pepper.
Nutrition Facts : Calories 125.3 calories, Carbohydrate 0.9 g, Fat 13.7 g, Protein 0.1 g, SaturatedFat 1.9 g, Sodium 51.6 mg, Sugar 0.8 g
ROAST TOMATOES
Tomatoes take on an intensely deep flavour after roasting and can be used in many different ways
Provided by Good Food team
Categories Dinner, Side dish
Time 1h10m
Yield Serves 4
Number Of Ingredients 5
Steps:
- Heat oven to 160C/140C fan/gas 3. Put the tomatoes on a baking sheet with the garlic and thyme, drizzle over the balsamic vinegar and olive oil, Add some seasoning and roast for 1 hr. Remove and set aside to cool.
Nutrition Facts : Calories 115 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 11 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.07 milligram of sodium
BALSAMIC ROASTED CHERRY TOMATOES
These balsamic roasted cherry tomatoes are sweet like candy and delicious on a slice of bread, in a sandwich, in a pasta, on a pizza or as a topping for focaccia. With herbs, shallots and a good drizzle of balsamic vinegar they are a sweet-savory treat.
Provided by Meredith
Categories Side Dishes Appetizers/Snacks
Time 26m
Number Of Ingredients 9
Steps:
- Pre-heat the oven to 400°F.
- Toss the cherry tomatoes, shallots, garlic (if using) and dried herbs in a large bowl with the olive oil and balsamic vinegar. Stir in the basil leaves, tearing any large leaves in half. Season with salt and freshly ground black pepper.
- Place the tomatoes onto a baking sheet in one layer and transfer the sheet to the oven. Roast for 20 to 25 minutes, until the tomatoes start to burst open, stirring halfway through the cooking time.
- Finish with a sprinkle of chopped fresh parsley or basil.
- Serve with pasta, rice, on bread or over chicken or fish.
Nutrition Facts : Calories 58 kcal, Carbohydrate 8 g, Protein 2 g, Fat 3 g, SaturatedFat 1 g, Sodium 19 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
BALSAMIC TOMATO SAUCE
This is a very easy pasta sauce, especially nice to make on busy nights. The basic recipe was adapted from the "Bon Appetit" November 2002 issue. The balsamic vinegar raises the sauce to a level above ordinary. It's a good sauce to play around with to make it your own.
Provided by rochsann
Categories Low Protein
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in heavy large saucepan over medium-high heat.
- Add onion and garlic and saute until soft.
- Stir in tomatoes, balsamic vinegar, wine, and basil.
- Simmer 15 minutes.
Nutrition Facts : Calories 135.8, Fat 7.2, SaturatedFat 1, Sodium 13.7, Carbohydrate 11.9, Fiber 2.9, Sugar 7, Protein 2.2
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Servings 4-6Total Time 35 minsCategory Spaghetti
- Preheat the oven to 400°. Stir together the tomatoes, olive oil, vinegar, thyme, salt and pepper in a large, shallow gratin dish. Roast until the tomatoes are collapsed and very juicy, 15 to 20 minutes.
- Meanwhile, cook the spaghetti in large pot of boiling salted water until al dente. Drain well and transfer to a large serving bowl. Pour the hot tomato sauce over the spaghetti and toss well to coat. Taste and adjust the seasonings. Serve immediately.
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5/5 (1)Total Time 35 minsCategory Side DishCalories 154 per serving
- Preheat oven to 450°F. Wrap a rimmed baking sheet with aluminum foil, and lay a sheet of parchment paper on top.
- Cut tomatoes into 3/4-inch slices. (I got about 3 slices out of each jumbo tomato. If using smaller tomatoes, like plum tomatoes, just cut them in half.) Remove all seeds and juices and poke a few holes in the bottom of any tomato end-pieces. Drain, cut side down, on a paper towel for a few minutes.
- Arrange tomato slices on prepared baking sheet. Sprinkle tomatoes with minced garlic and drizzle with olive oil and balsamic vinegar (I use a small spoon to sprinkle them so I don't end up dousing too much). Sprinkle tomatoes with sugar, salt, and freshly ground pepper, to taste. Roast for 25 to 30 minutes (check at 15 minutes the first time you make them) or until tomatoes are soft, dark, and caramelized. Sprinkle with chopped fresh herbs and serve hot or at room temperature.
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Estimated Reading Time 6 mins
- Place tomatoes on two rimmed baking sheets. Scatter onion and garlic cloves over the top. Drizzle olive oil and vinegar over the vegetables, then sprinkle the salt and pepper.
- Roast for 25-30 minutes or until tomatoes and onions are tender and have begun to brown or blacken slightly. Stir once or twice during roasting and rotate pans halfway through.
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- Roast about an hour, stirring once, until some of the tomatoes are starting to brown and they've broken down.
- Transfer to a saucepan and whir until smooth with an immersion blender (alternately, you can blend a bit at a time in a blender, being careful of hot splatters). If desired, pass through a sieve or food mill to remove seeds.
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4.5/5 (91)Total Time 25 minsCategory Side DishCalories 80 per serving
- Preheat oven to 400 F degrees. Spray a baking dish, I used a 9x13 inch, with cooking spray and set aside.
- Snap the end pieces off the asparagus and place them in the baking dish. Add tomato halves too. I placed the asparagus at one end and tomatoes at the other end. Season generously with salt and pepper and sprinkle the Parmesan cheese over asparagus and tomatoes. Place in oven and bake for about 15 minutes or until asparagus softens a bit and begins to get brown.
- In the meantime add the balsamic vinegar to a small sauce pan and cook over medium heat for about 15 to 20 minutes or until it reduces and starts to thicken.
- Drizzle some of the balsamic reduction over the roasted asparagus and tomatoes and serve warm.
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4.8/5 (27)Total Time 1 hr 35 minsCategory CondimentCalories 50 per serving
- Wash and dry the tomatoes, and slice them in half, horizontally. Arrange them face up on the parchment paper.
- Lightly season with salt and pepper and drizzle the oil over them, allowing oil to drizzle onto the parchment paper. Finish with a drizzle of balsamic vinegar directly over the face of each tomato half.
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