These Garlic and Balsamic Grape Tomatoes are going to be your new favorite way to eat tomatoes!
Garlic and balsamic grape tomatoes are a savory dream.
I shared this recipe way back in the day when I was first blogging, which means two things.
One – this recipe is legit and I’ve been making it forever and ever. I needed to share it with you right away because it was (and still is) one of the best go-to recipes that I can pull out of my pocket without even looking up the recipe.
Two – the photos were horrible. The recipe was also just typed right into the post, without the option to print or all the other fancy stuff you can do nowadays.
I wanted to share this recipe with you again because it continues to be a standard in my house. I first learned how to make these garlic and balsamic grape tomatoes at my awesome deli job in college.
There they were served on what I still consider to be the best vegetarian sandwich. It was hummus, mozzarella, spinach, and these velvety tomatoes grilled between two sides of a kaiser roll. It’s a sandwich I still make and enjoy today.
There are tons of ways to use these garlic and balsamic tomatoes, here are a few ways to customize and try!
- Serve on cheesy hummus and veggie paninis
- Serve over a frittata
- Layer ciabatta bread with pesto, provolone, and these tomatoes, then press in a panini press
- Enjoy with creamy polenta
- Use as a topping for scrambled eggs on toast
- If you don’t want the tomatoes splattering on your stove top, cook them in a 400º oven on a baking pan instead
- Use as a topping or mix-in for hummus
What recipes have been your go-to’s for the last ten years?
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Garlic and Balsamic Grape Tomatoes
Ingredients
- 1 pint grape tomatoes
- 2 tablespoons extra virgin olive oil
- 2 garlic cloves, minced
- 2 tablespoons balsamic vinegar
Instructions
- In a medium skillet over medium heat, cook tomatoes, oil, and garlic until beginning to soften, 10 to 15 minutes, stirring occasionally. Add balsamic vinegar and cook, stirring occasionally, another couple of minutes or until the vinegar begins to thicken. Serve warm.
Merisa Kotze says
Hi! Want to know if you can store it in consol bottles in fridge?
Lindsay Moe says
I don’t have any first hand experience with this type of bottle, but I would definitely think so! I usually just store them in plastic containers in the fridge, but certainly glass would be better.