Editor’s note: This post was updated 9/25/2019

Tomato lover’s will be swooning over these Slow (ish) Roasted Balsamic Tomatoes — the are simple to make and bursting with intense flavor.

Read on to get all the recipe how-to, plus tips and serving suggestions for slow roasted tomatoes.

Balsamic Roasted Tomatoes are just sooooo delicious and a great way to use up a seasonal bounty. You can freeze a batch or two and pull out for use any time of the year. If you’re lamenting that summer is almost over, don’t worry –  this roasted tomateo recipe is still relevant and actually a really, really good way to give those “colder” month tomatoes (like plum tomatoes and grape tomatoes which seem to be available year-round) a kissed-by-the-sun flavor overhaul.

I’ve noticed that some roasted tomato recipes call cooking a loooong time (like 6 hours) at a low heat while others blast ’em fast (under a half hour) and a high heat. I feel like the latter makes them turn out a little soft and mushy, but yet I don’t have time to wait all day for the perfect almost sun-dried like tomato. My version is “slow-ish,” and the best of both methods — lower heat for 40 minutes then 20 more minutes cranked up to quicken that flavor magic.

GET THE TIPS ON MY IGTV CHANNEL!

Tip 1: Use a serrated-edge grapefruit spoon to take out the pulp and seeds of tomatoes.

Tip 2: Flip scooped out tomatoes over and make a small slit in the back, to allow pooled up juices a place to “exit” when roasting (not necessary for grape tomatoes). This will prevent the tomatoes from steaming on top, instead of roasting and getting that nice caramalized texture. Carmalized tomatoes are the BEST!

Tip 3: Please, please save yourself messy clean up woes, by lining your RIMMED baking sheet with foil and even an additional layer of parchment paper.

Tip 4: You don’t have to use the best of the best olive oil and balsamic vinegar for this slow roasted recipe – save your money on those pricey ingredients for fresh dressings and such. Also, this recipe calls for fresh thyme, but dried can be substituted. I’ve found that the freeze-dried thyme from Litehouse Foods is the next best thing to fresh and I can have it on hand 24/7.

Tip 5: If you are increasing the yield of this recipe (which calls for 2 lbs tomatoes), then a general rule of thumb is for each EXTRA pound of tomatoes, add 1 tablespoon olive oil, 1 tablespoon balsamic vinegar, 1 teaspoon, 1/2 teaspoon salt.

Even though this recipe takes an hour to cook (that’s a long time in my quick-fix book), it’s well worth the wait. Roasting tomatoes in the oven deepens the sweet, rich flavor of tomatoes. Be patient. 

I’ve served these little succulent beauties on salads, pizzas, anti-pasta platters, steaks and chopped up and incorporated into so many recipes. They also make a healthy snack just plucked straight off the pan. Enjoy!

What is your favorite fruit or veggie of summer?  Would you rather eat a tomato or throw it? Let’s connect in the comments below – XOXO, Jennifer 

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Slow (ish) Roasted Balsamic Tomatoes

Prep Time

10 mins

Cook Time

1 hr

Total Time

1 hr 10 mins

 

Celebrate summer all year long by roasting up several batches of these succulent, sweet roasted tomatoes -- so much better than sun dried!

Course: Appetizer, Condiment, Fruit, Pasta, Salad, Snack, Vegetable

Cuisine: American, Italian, Mediterranean

Servings: 10 servings

Ingredients

• 2 lbs ripe tomatoes (like Roma or plum)
• 2 tablespoons extra virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoons chopped fresh thyme
• 1 teaspoon coarse sea salt

Instructions

1. Preheat oven to 325 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.  

2. Flip scooped tomatoes over and make a small incision in the back of each to allow a place for cooking juices to exit, and promote caramalizing.

3. Add olive oil, balsamic vinegar, thyme and salt to bowl, whisk together. Gently add tomatoes and toss to coat. 

4. Lay the tomatoes, cut side up, in a single layer on a rimmed baking sheet. Reserve excess oil/balsamic mixture for later.

5. Roast tomatoes on center rack for 40 minutes. Increase the oven temperature to 425 degrees and continue to roast tomatoes about 20 minutes more, or until caramelized. Grape tomatoes may need to come out earlier.

6. Remove tomatoes from oven, drizzle with a bit of the remaining oil/balsamic mixture.

7. 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.