I would not use an extremely old balsamic vinegar to make these balsamic tomatoes. But, I would most certainly use a decent quality one. That will make all the difference to the taste of your oven roasted tomatoes.
Head straight on to the Recipe For ♥ Balsamic Tomatoes ♥
Let’s talk about balsamic vinegar
Originating in Modena and Reggio Emilia, aceto balsamico is a dark, concentrated vinegar, made from grape must. This intensely flavoured vinegar is aged, and the ageing determines the taste, as well as the price! Any country that makes wine could also make balsamic vinegar, as must is produced when grapes are crushed in whole bunches. In South Africa, we turn our must into mosbolletjies, a soft bread. Traditionally, balsamic vinegar is made from Trebbiano and Lambrusco grapes, which are reduced to a thick syrup. This mosto cotto is aged for a minimum of 12 years in barrels. Over time, the vinegar is moved to smaller and smaller barrels made of chestnut, cherry, oak, mulberry, ash, or juniper. An astute shopper will look at the colour of the label or lid to know how long the vinegar has been aged.
Making balsamic tomatoes
I very seldom weigh produce I purchase, trusting that the packaging company has done their job properly. But, when I am testing or creating recipes, weighing is essential. And twice now, the tomato punnets I used were underweight. This is basically stealing from the consumer, who is paying for something they are not getting. The supermarket I purchased the tomatoes from promised to take it up their supply chain. And I certainly hope they do, as they too are being short changed. The tomatoes for these balsamic tomatoes do not need to be the exact weight as specified in the recipe. A few grams more or less will not make a difference to how good they are. Serve them on top of pasta for a simple meal, or as a topping for bruschetta.
Take a look at this inspiring recipe for ♥ Balsamic Tomatoes ♥ from Lavender and Lime #LavenderAndLime Share on X
Click on the links for conversions and notes.
Balsamic Tomatoes
Ingredients
- 15 mls olive oil
- 400 g baby tomatoes, cut in half
- salt and freshly ground black pepper to season
- 15 mls balsamic vinegar
Method
- Preheat the oven to 200° Celsius
- Place the oil into a lidded, oven proof and stove top proof pan, and heat over a medium temperature
- Add the tomatoes, season generously and cook for 5 minutes
- Add the vinegar, place the lid on the pan, place into the oven and cook for 30 minutes
- Remove the lid and cook for a further 10 minutes
- Remove from the oven and use as needed
See the links below for blog posts I published on July 29:
- 2022: Prune Soda Bread
- 2020: International Scone Week 2020
- 2019: Semolina Cake
- 2017: International Scone Week 2017
- 2016: International Scone Week 2016
- 2015: Chenin Blanc Tasting With Perdeberg
- 2013: Tempura Pilchards Served With Cabbage Parcels
- 2012: Orange Marinated Duck Breasts
- 2011: Tuna Served With An Oriental Dressing
Refreshing
indeed!
Sounds really wonderful! I love a good balsamic vinegar!
Me too!
Mmmm. Tomatoes and balsamic vinegar go so well together! I will have to do some sleuthing. Do you think they weigh the tomatoes after they’re packaged?
According to our supposedly strict rules, there is a tolerance. But, the weight of the goods needs to be without the packaging.
So simple if your ingredients are of a good quality . . . Have to check whether our copious must is used and how- I certainly have not heard of such interesting! bread here !
I would be interested to know what it is used for!
I’m a vinegar fiend so you’re speaking my language here. Now I’m afraid to actually weigh my tomato punnets though… I’ve taken for granted that they actually contain what they state on the label, but I have a strong feeling I’ll be disappointed by the truth.
I weighed another one this weekend that was under! So frustrating when doing recipe development 🙂
Sounds wonderful!
Thank you Balvinder!
Tomatoes, balsamic, and olive oil make a wonderful combination. I’d also add a little of garlic.
Garlic is always good!
I had always enjoyed the flavors of a good balsamic vinegar. This recipe sounds wonderful. However, as I got older, I’ve developed an allergy to vinegars and have had to stop using them.
Oh no, that is awful!