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Roasted Tomatoes with Balsamic Reduction

Always take advantage of tomato season. Summer rule number one. In Tennessee we call them home-grown tomatoes. Although I never understood that term. We didn’t grow tomatoes. They were purchased from road-side stands or the grocery store. But even the advertising signs said home-grown so I accepted it as a type of tomato.

Home-grown has come to mean seasonal and locally grown. The nutrient-rich soil transfers all it’s goodness to the tomatoes, producing a complexity of flavors.

I found golden beauties at the farmers market. With one bite they literally burst in your mouth. To complement their flavor, I reduced down some good quality balsamic and drizzled it just so. But then I wanted to dip everything into the balsamic.

Enjoy!

Roasted Tomatoes with Balsamic Reduction

Roasted Tomatoes with Balsamic Reduction

Roasted Tomatoes with Balsamic Reduction
Yields 1
Balsamic vinegar sweetened with a bit of honey and reduced down to a syrupy consistency.
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Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Ingredients
  1. 4 cups Cherry or Sun Gold tomatoes
  2. 1 tbsp coconut oil
  3. 1 tsp salt
  4. BALSAMIC VINEGAR REDUCTION
  5. 2 cups balsamic vinegar
  6. 1 tbsp honey
Instructions
  1. Make the balsamic reduction first.
  2. In a medium sauce pan, stir together the vinegar and honey. Bring to boil for one minute. Reduce to simmer and cook until balsamic has reduced to 1 cup, about 20 minutes. Stir periodically to ensure honey is fully incorporated.
  3. The reduction will cook down to half and will coat the back of a spoon when done.
  4. For the tomatoes, toss with coconut oil and salt on a baking pan. Bake at 400 F for 15 minutes.
  5. Serve tomatoes drizzled with balsamic reduction.
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Roasted Tomatoes with Balsamic Reduction

Roasted Tomatoes with Balsamic Reduction

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