So good, so good, you see! These slow-roasted balsamic tomatoes transform a simple salad, piece of crusty bread or unadorned eggs into a masterpiece of epic, mouthwatering proportions. You can also use them on pizzas, blend into sauce, serve on an anti-pasta platter or just pluck them right off the pan. Lust-worthy, luscious and loaded with flavor, these tomatoes are super easy to make — however, don’t rush the job, you’ll need at least an hour. The result of this patience is an intensified breadth and depth of flavor that is to die for. The other thing I love about this recipe is that nearly every type of tomato works beautifully, from Cherubs to Campari to Romas. Make a big batch, they keep well in the freezer!
Use them on a salad!
Are you a tomato-phile or a tomato-phobe? Do you like little grape tomatoes or big beefsteak? Ever tried them slow-roasted?
- 2 lbs ripe tomatoes I used about 10 Roma tomates
- 3 tbsp extra-virgin olive oil
- 2 tbsp balsamic vinegar
- 2 tsp chopped fresh thyme
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Preheat oven to 375 degrees. Slice tomatoes in half lengthwise and gently squeeze out seeds or scoop them with a spoon --leave as much as the flesh as possible.
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Lay the tomatoes, cut side up, in a single layer on a rimmed baking sheet. Drizzle with the olive oil, balsamic vinegar and sprinkle with the thyme. Roast tomatoes on center rack for 40 minutes. Increase the oven temperature to 400 degrees and continue to roast tomatoes about 20 minutes more, or until caramelized.
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Let tomatoes rest until reaching room temperature. The tomatoes will keep for up to 5 days in the refrigerator or for up to 6 months in the freezer.
that looks heavenly! i am so craving real food right now. LOL!
. . . . wait, what ARE you eating in NZ?!!!! So curious . . .
The perfect addition to like…every dish! Yum!
Thanks Rebecca!
I am definitely going to have to make these this summer when our tomato garden is in full swing. You have my mouth watering and I’m dreaming of summer!
Bring on summmer! Yes, this recipe is perfect for a bumper crop because they store surprisingly well in the freezer.
i love grape tomatoes!! i’ll need to try them slow roasted!
You’ll love them! The gourmet market by my house sells roasted grape tomatoes, but they are really expensive . . . so DIY!
I’ve been doing something very similar the past few weeks and it’s amazing how roasting tomatoes brings out this to die for flavor! I am so ready for summer and tomato overload!
It’s tomato magic!
Wow, just wow! These look amazing!
Thanks Annmarie!
I love roasted tomatoes. The added balsamic sounds wonderful!
When I freeze them, what’s the best way to reheat them?
I would just thaw out and stick back in a 400 degree oven for maybe 5 minutes
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My hubby is going to looooove these. He’s a tomato fiend. Haha.