Balsamic Roasted Tomatoes with Caramelized Garlic
Jammy, sweet balsamic roasted tomatoes with mellow caramelized garlic, all made on a single sheet pan. This easy, 4-ingredient recipe transforms fresh tomatoes into a rich, flavorful side dish or topping for pasta, pizza, bruschetta, burgers, and more. Naturally gluten-free, vegan-friendly, and perfect for meal prep.*Quick Note Before You Dive In: This recipe card covers the basics, but if you want to know how this 1 Recipe Can Help You Create 8 Menu Ideas —scroll back up!
Ingredients
- 4 cups 2 pints cherry tomatoes washed and dried
- ¼ cup + 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 6 cloves garlic
- salt and pepper
Instructions
- Preheat the oven to 350°F and line a large baking sheet with parchment paper.
- Thinly slice the garlic lengthwise and combine with 2 tablespoons of olive oil in a small bowl (make sure the garlic is covered in the oil). Set aside.
- In a large mixing bowl, whisk together the remaining olive oil and balsamic vinegar until emulsified. Season with ½ teaspoon kosher salt and ¼ teaspoon black pepper.
- Add the tomatoes and stir until they are well-coated.
- Transfer the tomatoes (and any extra liquid) to the prepared baking sheet and roast for 20 minutes.
- Sprinkle the garlic and remaining olive oil over the partially cooked tomatoes and continue cooking for an additional 20-25 minutes or until the garlic is golden and tender and the tomatoes are deeply wrinkled with a jammy texture.
- Garnish with freshly torn basil and flaky salt if desired.
- Serve warm as a flavorful topping or side dish.
Notes:
Make sure the tomatoes are spread out; this helps to roast them evenly.
Don’t use a smaller baking sheet and try to cram all the tomatoes on it; they won’t caramelize very well this way.
This recipe can be doubled, just be sure to use 2 baking sheets when roasting them.
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