Balsamic Roasted Cherry Tomatoes
My absolute favorite time of the year is now, when we still have warm sun, the days are getting shorter, the light is magical and the smell of autumn is there. It has not been a great tomato season here, but we do have many small golden beauties, almost overripe. It’s so easy to roast them with balsamic and garlic and enjoy them with a very simple pasta.
My first time enjoying Lobi Masala was in a village on the Indian-Paikistani border, it was her recipe I adjusted here
What you need
Very ripe cherry tomatoes
Extra virgin olive oil
Garlic, minced
Fresh thyme (or dried if you cannot harvest fresh)
Balsamic vinegar
A pinch of granulated sugar
Salt and pepper
What you do
Preheat the oven to 180°C. Set out a large baking sheet and line it with parchment.
Rinse and dry the cherry tomatoes, and cut them in halves.
Place the tomatoes on the baking sheet.
Drizzle on the olive oil and balsamic vinegar.
Sprinkle the minced garlic, fresh thyme leaves, and sugar over the tomatoes.
Spread the tomatoes out in a single layer and generously sprinkle with salt and pepper.
Roast for 30 minutes and enjoy with fresh pasta.
This lobia contains oil, my recipe doesn’t.
photo art
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