Can we just take a moment here? Look at that beautiful little tomato. Stuffed with garlic, drizzled with balsamic vinegar and olive oil, seasoned with salt and pepper, and then roasted for an entire hour so it just condenses and becomes ultra soft, sweet, and loaded with roasted, caramelized flavor.
What you’re looking at here is tomato dreams, people. The peak of tomato perfection. What each tomato strives to be as it is plucked from its little vine in the garden. Feel me? It’s the real deal.
And, if this makes what I’m saying even more reliable, I’m not the biggest fan of tomatoes, and my husband reaaaally doesn’t like them. But both of us were big fans of this. My one year old was also very into it. I ended up having to give him extra from my plate because he finished his and kept asking for more, more, more. Good taste already, little man 😉.
Here’s the process we’ve got goin’ on here, peeps:
- Slice your tomatoes in half and scoop out the seeds and pulp. We do this because we want the tomatoes to get nice and roasted and caramelized, and if there is too much moisture in there, that won’t happen quite as well. Also the pulp in the middle of the tomato doesn’t have as much flavor, IMO.
- Once the tomatoes are beautiful little partially empty cavities, they are just looking you in the eyes and pleading with you to shove massive amounts of garlic inside of them, to which we will kindly oblige.
- In goes the garlic, and then we drizzle balsamic and olive oil over top all the tomatoes. Season well with salt and pepper, and into the oven they go!
- One hour of delicious roasting later, the oven has done its beautiful magic (thanks for bein you, oven), and the tomatoes are soft, jammy perfection. LOVE.
If you end up having too many of these to eat (lol…right), you can throw the leftovers in a blender and use it as a super quick and easy marinara sauce or pizza sauce just from blending the tomatoes up. You is WELCOME.
Y’ALL. Have you seen The Greatest Showman?? Oh, my gosh. If you haven’t, you need to because it is a-mazing. We had our neighbors over for Bachelor Monday (that’s right – judge away freely) and got to talking about The Greatest Showman. Seth and I mentioned that we hadn’t seen it, everyone proceed to get their panties in a wad about that, and we made plans to all watch it together at their house on Thursday (last night).
To make the situation even better, my friend and I are doing Weight Watchers together right now (it’s how I lose my baby weight post pregnancies – HIGHLY recommend), and both of us had a ton of points left over because we had eaten a lot of low point foods that day. So she used her extra points on Halo Top ice cream with sliced up bananas.
Mine was used on 🍷, and I was loving it.
So our movie treats probably made it all even better, but even sans movie treats, SUCH a good movie, you guys! If you haven’t seen it, make it happen.
Your movie treats could be these roasted tomatoes. WAIT – we may be onto something here. More tests are needed. I’ll eat copious amounts of these roasted tomatoes and watch a movie ASAP and get back with you. I’m willing to do that research for you since I love you. I’m just giving like that 😉.Print
Garlic Balsamic Roasted Tomatoes
- Prep Time: 15 mins
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 5 servings
- 10 tomatoes on the vine, sliced in half, seeds and pulp scooped out
- 4 cloves garlic, finely minced
- 1 tablespoon balsamic vinegar
- Olive oil, salt, and pepper
- Preheat oven to 375 degrees and line a baking sheet with parchment paper
- Once you’ve scooped the seeds and pulp out of the tomatoes, place them cut side up on your parchment paper and sprinkle your minced garlic into each tomato
- As evenly as possible (doesn’t need to be perfect) drizzle your balsamic into each tomato, drizzle with olive oil, and sprinkle with salt and pepper
- Take a pastry brush and make sure all the garlic is inside the tomato cavities so it doesn’t burn and make sure the olive oil, balsamic, and salt and pepper is all relatively evenly distributed across the tomatoes
- Roast for an hour, and you’re all done!
I like to use tomatoes on the vine because I feel like they tend to be riper and have more flavor, but you can use any type of tomato you want!
- Serving Size: 4 tomato halves
- Calories: 129
- Sugar: 2 g
- Sodium: 14 mg
- Fat: 7 g
- Carbohydrates: 7 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 0 mg
If you make this or any of my other recipes, be sure to Instagram it hashtag #thegarlicdiaries so I can see!
In the mood for other yummy roasted goodies? Check these out: