Roasted Cherry Tomatoes with Basil Oil
These roasted cherry tomatoes are slow-roasted with red onion, garlic, balsamic vinegar, and a touch of honey until tender and deeply flavorful. Finished with torn mozzarella and a vibrant homemade basil oil, this dish is best served warm rather than hot, allowing the mozzarella to soften gently without melting completely. Perfect as a side dish, a light main, or part of a Mediterranean-style spread.
Equipment
- Oven
- Oven-safe baking dish
- Cutting board
- Knife
- Blender or food processor
- Measuring spoons and cups
Ingredients
Roasted Cherry Tomatoes
- 500 g (4 cups) cherry tomatoes
- 1 red onion peeled
- 4 garlic cloves peeled and halved
- 1 tsp salt
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tsp honey
- 1 tsp freshly ground black pepper
- To Serve
- 2 balls mozzarella for serving
- Fresh basil leaves for serving
Basil Oil
- 1½ dl (about ⅔ cup) chopped fresh basil leaves and tender stems loosely packed
- 1½ dl (⅔ cup) extra virgin olive oil
- 1 tbsp lemon juice
- 1 garlic clove
- 1 tsp sugar
- 1 tsp salt
- Freshly ground black pepper to taste
Instructions
Prepare the vegetables
- Peel the garlic cloves, remove the root ends, and halve them. Peel the red onion, trim the root end, and cut into 6 wedges, separating the layers slightly. Rinse and dry the cherry tomatoes.
Season and roast
- Place the cherry tomatoes, garlic, and red onion in an oven-safe baking dish. Add the olive oil, salt, black pepper, balsamic vinegar, and honey. Toss well to coat evenly.
- Roast in a 175°C / 350°F oven for 40 minutes, until the vegetables are soft and lightly caramelized.
Cool slightly
- Remove the roasted tomatoes from the oven and let them cool for 15–20 minutes, until warm but no longer piping hot. This helps prevent the mozzarella from melting too much.
Make the basil oil
- Add all basil oil ingredients to a blender or food processor. Blend until smooth and vibrant green. Taste and adjust seasoning if needed.
Assemble and serve
- Tear the mozzarella into smaller pieces and scatter it over the warm tomatoes. Spoon the basil oil generously over the dish and finish with fresh basil leaves.
- Serve while still warm. If the tomatoes are too hot, the mozzarella will melt excessively and cool quickly, becoming rubbery.
Notes
Serving Suggestions
Serve as a side dish with roasted or grilled chicken, fish, or alongside crusty bread. This dish also works well as part of a shared table or light summer meal.