Seared and Roasted Tomatoes
Bursting with vibrant flavors, Seared and Roasted Tomatoes is the perfect dish to elevate your meals with minimal effort. This recipe combines the sweetness of caramelized cherry or grape tomatoes with the depth of balsamic vinegar, fresh thyme, and a touch of garlic, creating a deliciously robust and versatile side. The tomatoes are first seared to lock in their juices and develop a golden char, then roasted to perfection, resulting in tender bites with a hint of smoky sweetness. Finished with a drizzle of olive oil and optional fresh basil, these tomatoes shine as an elegant side dish or a flavor-packed topping for pastas, salads, or crusty bread. Quick to prepare and ready in just 30 minutes, this recipe is your go-to for adding a delightful Mediterranean flair to any meal. Keywords: seared tomatoes, roasted tomatoes, caramelized tomatoes, balsamic glaze, Mediterranean side dish.
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Recipe Information
Ingredients
- 500 grams Cherry or grape tomatoes
- 3 tablespoons Olive oil
- 2 Garlic cloves, minced
- 2 sprigs Fresh thyme
- 1 tablespoon Balsamic vinegar
- 1 teaspoon Sea salt
- 0.5 teaspoon Freshly ground black pepper
- 1 teaspoon Sugar
- 2 tablespoons Fresh basil leaves, chopped (optional, for garnish)
Instructions
Preheat your oven to 200°C (400°F).
Wash the tomatoes thoroughly and pat them dry with a clean kitchen towel.
In a large oven-safe skillet, heat 2 tablespoons of olive oil over medium-high heat until it shimmers.
Add the tomatoes to the skillet in a single layer. Allow them to sear undisturbed for 2–3 minutes or until the bottoms are lightly caramelized.
Sprinkle the sugar over the tomatoes, gently toss, and continue searing for another 2 minutes to enhance their natural sweetness.
Add the minced garlic and thyme sprigs to the skillet, stirring gently to coat the tomatoes without breaking them.
Drizzle the balsamic vinegar over the tomatoes and season with sea salt and black pepper. Stir to combine.
Transfer the skillet to the preheated oven and roast for 10–12 minutes, or until the tomatoes are softened and slightly wrinkled but still hold their shape.
Carefully remove the skillet from the oven (use oven mitts as the handle will be hot) and discard the thyme sprigs.
Drizzle the remaining 1 tablespoon of olive oil over the roasted tomatoes and toss gently.
Serve warm as a side dish, or use as a topping for pasta, salads, or toasted bread. Garnish with fresh basil if desired.
Nutrition Facts
Calories |
514 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.1 g | 55% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2357 mg | 102% | |
| Total Carbohydrate | 29.7 g | 11% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 19.6 g | ||
| Protein | 5.3 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 86 mg | 7% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 1276 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
