Cherry tomatoes can be a colorful and tasty way to add delicious flavor to a dish. Salads are a great way to enjoy cherry tomatoes when in season or even when used to make a quick pasta sauce. However, have you ever thought about adding cherry tomatoes and balsamic vinegar to your meat, fish, and poultry dishes? The balsamic roasted cherry tomato recipe below is a perfect recipe to do just that.
There are many grades of balsamic vinegar ranging from very affordable to extremely expensive. Modena, Italy is the world’s top balsamic producing region. The traditional method of making balsamic vinegar is a lengthy and tedious process, but as the vinegar ages, it slowly turns into a very special gastronomic delight. This recipe does not call for an expensive aged balsamic. Simply because the expensive varieties are best used in small drops to really appreciate its complex qualities. The balsamic vinegar needed to create this mouthwatering cherry tomato recipe is less expensive and easy to find. Most supermarkets in the United States will carry a Colavita or Alessi balsamic vinegar at an economical price point of between $15.00 to $20.00 dollars. So, now enjoy the recipe and get to cooking!
Balsamic Roasted Cherry Tomatoes
(serves 4 to 6)
- 3 pounds cherry tomatoes, washed, dried, and left whole.
- 2 garlic cloves, minced
- 1 medium shallot, minced
- 4 tablespoons olive oil
- 5 tablespoons balsamic vinegar
- 2 tablespoons of freshly squeezed orange juice. (optional)
- 1 1/2 teaspoon sugar
- Salt and freshly ground black pepper to taste.
- 2 tablespoon chopped basil.
- In a saute pan large enough to hold all the cherry tomatoes add the olive oil.
- Heat the pan over a medium flame to heat the oil.
- Then add the garlic. When it begins to smell fragrant and turn a light brown color add the chopped shallots.
- Cook for 2-3 minutes over a gentle medium flame to sweat the shallot and garlic together.
- Now add the cherry tomatoes and season with salt and pepper.
- Roll them around to coat with the hot olive oil.
- Increase the heat slightly and remove the cherry tomatoes to a bowl as they begin to swell and their skins begin to slightly blister.
- Tip – As the cherry tomatoes swell some of their juice will be released in the pan and that is what will combine with the balsamic vinegar to create a delicious sauce.
- Once all the cherry tomatoes have been removed add the balsamic vinegar, sugar, and orange juice if using it.
- Reduce this to an almost syrup consistency. Then add in the cherry tomatoes and basil.
- Gently swirl the tomatoes and basil in the balsamic sauce.
- Taste for seasoning and remove all from the heat and reserve in a bowl at room temperature until ready to use.
- If not using immediately let it all cool down completely and store it in an air-tight container in your refrigerator.
- When ready to use slightly warm up the tomato mixture, or serve it at room temperature to accompany your meal.