Roasted Cherry Tomatoes with Balsamic Reduction

Roasted Cherry Tomatoes with Balsamic Reduction at The Happy HousewifeBy contributing writer Andrea Green

I went to a BBQ recently where my friend Tiffany made these oven roasted cherry tomatoes with balsamic reduction. Everyone at the party enjoyed them so much, we all went home with the recipe.

These tomatoes are the perfect blend of sweet and tart. The roasting brings out the sweet flavors of the cherry tomatoes, then you toss them with tangy balsamic reduction.

When Tiffany gave me this recipe, she asked me if I knew how to make balsamic reduction. I replied, “Don’t you just buy it?”

Because balsamic reduction sounds fancy, I assumed it would be a lot of work to make. On the contrary! Balsamic reduction is actually quite easy to make and the results are both delicious and impressive. One thing to remember: you may want to open a window while cooking the vinegar since the smell is overpowering.

Serve these at your next BBQ as a side dish to chicken, fish, or beef. It is also wonderful mixed into quinoa for the vegetarians in your life.

 

Oven Roasted Cherry Tomatoes with Balsamic Reduction
Author: 
Recipe type: Side Dish
 
Ingredients
Balsamic Reduction
  • 1 cup balsamic vinegar
  • 1 tablespoon honey
Oven Roasted Cherry Tomatoes
  • 1½ pounds cherry tomatoes
  • 1 tablespoon olive oil
Instructions
Balsamic Reduction
  1. In a small saucepan, heat the vinegar and honey over medium heat. Allow to cook until reduced to ½ cup. This should take approximately 15 to 20 minutes.
Oven Roasted Cherry Tomatoes
  1. Preheat oven to 350.
  2. Place tomatoes on a large baking sheet. Toss with olive oil.
  3. Roast for 45 to 60 minutes or until tomatoes have shriveled and collapsed.
  4. Toss with the prepared balsamic reduction and serve.

You might also like…


This post may contain a link to an affiliate. See my disclosure policy for more information.

Tomato & Black Bean Salsa

By contributing writer Kristia

Tomato season has arrived in my garden, and my favorite way to celebrate is by making homemade Tomato &  Black Bean Salsa. But don’t limit this fresh salsa to tortilla chips. It also pairs well on top of grilled fish or chicken.

Tomato and Black Bean Salsa at The Happy Housewife

 

Tomato & Black Bean Salsa
Recipe type: Side Dish
 
Ingredients
  • 3 cups chopped fresh tomatoes
  • 1 bell pepper, any color, chopped
  • 1 small hot pepper, such as a jalapeno, chopped (optional)
  • 1 cup chopped red onions
  • 1 (15 ounce) can black beans, drained and rinsed
  • ¾ cup frozen corn, thawed or 1 ear cooked corn on the cob, cut corn off the cob
  • 3 garlic cloves, minced
  • juice of 1 lime
  • ¼ cup chopped fresh cilantro or parsley
  • salt and pepper to taste
Instructions
  1. Allow the tomatoes to drain in a colander while you prepare the other ingredients.
  2. Combine all of the ingredients together in a large bowl.
  3. Chill or eat immediately.
Notes
If the salsa has too much liquid from the tomatoes, pour the salsa through a strainer or colander.

Tomato and Black Bean Salsa at The Happy Housewife

You might also like…


This post may contain a link to an affiliate. See my disclosure policy for more information.

Cheesy Baked Mexican Rice

Cheesy Baked Mexican Rice | The Happy Housewife

Cheesy Baked Mexican Rice is a simple side dish perfect for any Mexican meal.

My family loves all kinds of Mexican food. You will often find it on our menu plan because it is a meal everyone enjoys. One of the things  I enjoy serving with Mexican food is rice. I often make a simple Mexican rice, but sometimes I like to change it up with something a little different like this cheesy baked Mexican rice I am sharing today.

 

Cheesy Baked Mexican Rice
Serves: 6
 
Ingredients
  • 4 cups cooked rice
  • 1 cup shredded colby jack or cheddar cheese, divided
  • 2 eggs
  • 1 cup milk
  • ½ cup salsa
  • ½ cup sour cream
  • ½ teaspoon salt
Instructions
  1. In a bowl mix all the ingredients but using only half the cheese.
  2. Spread into a greased 8x8 pan or similar casserole dish and spread remaining cheese on top.
  3. Bake at 400° for 20-25 minutes or until hot through and cheese is melted.

 


This post may contain a link to an affiliate. See my disclosure policy for more information.

Lemony Asparagus Pasta

 

Lemony Asparagus Pasta | The Happy Housewife

By contributing writer Kristia

When asparagus is in season, I take advantage of its peak flavor (and the low prices) and include it in many of our meals. This Lemony Asparagus Pasta takes less than 15 minutes to prepare, so it’s an easy dish on hectic weeknights.

It is great served warm or cold with grilled chicken or your favorite burger (find some burger ideas below the recipe).

Lemony Asparagus Pasta (h)

Lemony Asparagus Pasta
 
Ingredients
  • ¼ cup olive oil
  • half a red onion, chopped fine
  • 3 garlic cloves, minced
  • 1 pound asparagus, trimmed and chopped in 1 inch pieces
  • juice of one lemon
  • 1 (16 oz) box of farfalle (bow tie) pasta
  • Parmesan (optional)
Instructions
  1. Cook pasta per box instructions.
  2. In a large skillet, heat the olive oil on medium heat and saute the the onion, garlic and asparagus for about 5 minutes or until the asparagus is tender, but not over-cooked. The asparagus should be bright green and you should be able to pierce with a fork.
  3. Remove the asparagus from the heat and stir in the lemon juice..
  4. Combine the asparagus with the pasta.
  5. Top with Parmesan when serving.

Burger Ideas

More recipes from Kristia


This post may contain a link to an affiliate. See my disclosure policy for more information.