Slow Roasted Balsamic Tomatoes with Leeks and Basil
Elevate your side dishes with these Slow Roasted Balsamic Tomatoes with Leeks and Basil—a simple yet exquisite recipe that transforms humble ingredients into a mouthwatering masterpiece. Sweet cherry tomatoes and tender leeks are slow-roasted with garlic, balsamic vinegar, and a touch of sugar, creating rich caramelization and irresistible umami flavors. Finished with a garnish of fresh basil, this dish is bursting with aromatic goodness. Perfect as a standalone side, a flavorful topping for crusty bread, or an elegant addition to pasta or salads, this recipe is as versatile as it is delicious. With just 15 minutes of prep and deep, comforting flavors developed through 90 minutes of slow roasting, this is an effortless way to impress at any meal.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams cherry tomatoes
- 2 large leeks
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 3 cloves garlic
- 1 teaspoon sugar
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 10 leaves fresh basil leaves
Instructions
Preheat your oven to 150°C (300°F).
Rinse the cherry tomatoes and pat them dry. Halve each tomato and place them cut side up on a baking tray lined with parchment paper.
Clean the leeks thoroughly to remove any grit or dirt, then slice them into thin rounds (roughly 1/4 inch thick). Spread the leeks evenly over the tray with the tomatoes.
In a small bowl, mix the olive oil, balsamic vinegar, minced garlic, sugar, salt, and black pepper until well combined.
Drizzle the balsamic mixture generously over the tomatoes and leeks, making sure everything is evenly coated.
Place the tray in the oven and roast the vegetables for about 90 minutes, stirring halfway through to ensure even cooking. The tomatoes should become soft, caramelized, and slightly shriveled, while the leeks should turn golden and tender.
Once roasted, remove the tray from the oven and let the vegetables cool slightly.
Transfer the roasted tomatoes and leeks to a serving dish and garnish with freshly torn basil leaves.
Serve warm or at room temperature as a side dish, or use as a topping for toasted bread, pasta, or salads.
Nutrition Facts
Calories |
710 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.1 g | 57% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1281 mg | 56% | |
| Total Carbohydrate | 74.3 g | 27% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 34.0 g | ||
| Protein | 9.7 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 284 mg | 22% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 1920 mg | 41% | |
*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.
