These Garlic and Balsamic Grape Tomatoes are going to be your new favorite way to eat tomatoes!
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 the above-mentioned sandwich
- 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?
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Garlic and Balsamic Grape Tomatoes
- 1 pint grape tomatoes
- 2 tablespoons extra virgin olive oil
- 2 garlic cloves, minced
- 2 tablespoons balsamic vinegar
- 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.