23 November 2012

Balsamic Roasted Tomato Side // Vegan Blogs

Now that Dixon and me have started biking pretty often, we're decided to top up the fitness by eating a little better too. Dixon wants to cut down on carbs (we are both bread fiends). So, when I had a half day out of the office earlier in the week I decided to make a tasty low-carb meal.

The recipe I'm sharing is actually the side dish of the main meal. It's a super quick, super tasty recipe. I served ours with bolognese stuffed sweet peppers and a little rocket and bean sprout salad. You could use it as an accompaniment to any Italian inspired dish or salad! 

I came up with the idea myself, and was rather impressed! The balsamic coating caramalises and makes the tomatoes sweet and tangy. Yes, I am bragging a little. 

You'll need:
    - Cherry tomatoes, halved 
    - Olive Oil
    - Balsamic Vinegar
    - Brown Sugar
    - Paprika, Dried Oregano, Sea Salt & Crushed Pepper Corns.

You'll need to:
     - In a bowl combine 1 part balsamic with 2 parts olive oil. (There should be enough liquid mixture that your tomatoes have a good coating when mixed, so adjust to fit, but don't add them in just yet!!) Add a teaspoon of brown sugar, the same of oregano and half a teaspoon of paprika. Mix together with a fork.
    - Have a taste of the marinade, add salt and pepper to taste. Add your tomatoes and gently mix until the tomatoes are covered.  Leave everything marinate for about 30 minutes.
    - Heat your oven to about 180-190'C. Place your tomatoes, flat side up, on a baking dish. Spoon on a little excess mixture (it makes a really good salad dressing too if you have enough left over!). Bake for about 30-40 minutes, or until the tomatoes are cooked through, wrinkly, a little blackened and the mixture has started to caramalise. 
    - Serve with a little sprinkle of oregano.  Enjoy!!



  1. Omg. Drool.....this looks super delicious.

  2. This sounds amazing! And that sprout salad looks wonderful, as well.

    <3 Melissa


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