Slow Roasted Tomatoes with Balsamic Vinegar

Email to someonePrint this pageShare on FacebookTweet about this on TwitterPin on PinterestGoogle+Share on LinkedInShare on StumbleUponShare on Yummly

Slow roasted tomatoes with balsamic drizzle for a ‘meaty’ addition to pastas and whole grains.

how to slow roast tomatoes, balsamic roasted tomatoes, SundaySupper, The Wimpy Vegetarian, recipe

This may not feel like much of a recipe to you, but this is one of my star kitchen staples these days. Frankly I need all the shortcuts I can find, with my time being gulped down by the gallon between remodeling a condo we recently bought a short brisk walk from Lake Tahoe, and packing to move to a much smaller home we’re buying just outside San Francisco. To be honest, it’s not that I might have some of my husband’s meat-centric dinner if I’m not organized. No, if I’m not prepared with a pantry of ingredients like these roasted tomatoes, I’ll be tempted to just have cookies for dinner.

Change is both exciting and sad. One part of me is brimming with anticipation of the new, my mind overflowing with ideas of how the furniture may (or may not) fit into our new digs. But there’s a strand of  sadness woven into the excitement as my fingers relax their grip on a home full of memories. Change is inevitable.

This week’s theme for Sunday Supper is Cooking Low and Slow, hosted by one of my favorites bloggers, Susan at the Girl in the Little Red Kitchen blog. You may think this a theme best suited to cold, snowy winter nights; short ribs cooking all day until heavy meat melts from thick, blunt bones into a thick tomato-wine sauce. But I beg to differ.

I slow roast various foods year round, like these roasted tomatoes. I confess I even buy tomatoes out of season (please don’t hate me) specifically for roasting, as it’s a great way to use tomatoes that lack the in-season juiciness perfect for middle-of-August tomato sandwiches. I roast these beauties, all laid out basted in oil, in an oven using low heat for several hours. While I do the laundry, putter in the garden, and paint the house, the tomatoes gradually thicken with intensified flavor. OK, maybe I don’t have time to paint the house while they’re roasting away, but you get the picture. The result is a hearty tomato-meatiness perfect for pizza, whole grains dishes, and bruschetta. I pack them in a container with fresh thyme twigs and additional olive oil, and put them in the refrigerator until I need them.

Cook’s Notes:

I roast my tomatoes for a long time at a low heat. It’s certainly possible to roast them for a shorter time at a higher heat, but the tomatoes don’t seem to thicken up in the same way for the meatiness I want.

The roasting time will vary, according to the juiciness of the tomatoes. I roast mine until they look like the photo: puckered and browned around the edges, the cavities still moist with a very small amount of liquid in them.

The balsamic drizzle is optional, but adds to the meaty, rich flavor I look for.

Here are some dishes to use these intense tomatoes in that you can find on my blog:

Umbrian Lentil Sauté with Roasted Balsamic Tomatoes

Roasted Tomato Grilled Cheese Sandwiches with Harissa Mayonnaise

BBQ Chicken Pizza with Poblano Peppers

5.0 from 1 reviews
Balsamic Roasted Tomatoes: #SundaySupper
Prep time
Cook time
Total time
Recipe type: Condiment
Serves: 12 tomato halves
  • 6 tomatoes
  • ¼ cup extra virgin olive oil, plus more for storing
  • Sea salt
  • Freshly ground black pepper
  • ½ tsp dried thyme
  • 2 tsp balsamic vinegar
  • 10 twigs fresh thyme
  1. Preheat the oven to 300˚ F. Line a baking sheet with parchment paper.
  2. Wash and dry the tomatoes, and slice them in half, horizontally. Lay them, face up, on the parchment paper. drizzle the oil over them, allowing oil to drizzle onto the parchment paper.
  3. Sprinkle the tomato halves with salt, pepper and dried thyme.
  4. Roast for 3 - 4 hours. Drizzle the balsamic vinegar over the tomatoes, and allow to cool.
  5. Pack into a container and lay the fresh thyme twigs across them. Pour all of the excess oli from the parchment paper, now essentially a tomato oil, onto the top and add about 1 tablespoon of additional olive oil.
  6. Store in the refrigerator for up to one month. They can also be frozen for at least six months. They can probably be frozen for longer, but I haven't personally done it. I eat them up too fast. :-).

Sunday Supper Movement
And now, go check out all the wonderful Low and Slow Cooking recipes from the rest of the Sunday Supper group!

Low & Slow Breads & Starters:

Asiago Meatballs from Daily Dish Recipes

Slow Cooker Bread: Easy Dinner Rolls from Growing Up Gabel

Low & Slow Mains:

Apricot-Mustard Baked Ham from Healthy.Delicious.

Braniya {Lamb and Eggplant Tajine} from MarocMama

Brisket from Sustainable Dad

Brisket with Ale BBQ Sauce from Kudos Kitchen By Renee

Carnitas from That Skinny Chick Can Bake

Dairyfree Chicken and Mushroom Ragout from The Not So Cheesy Kitchen

Dry Rubbed Smoked Back Ribs from Noshing With The Nolands

French Dip Sandwiches from Hezzi-D’s Books and Cooks

Fried Beef Ribs from The Urban Mrs

Italian Beef from Curious Cuisiniere

Italian Sunday Gravy from The Girl In The Little Red Kitchen

Jambalaya from Gourmet Drizzles

Minestrone Soup from Peanut Butter and Peppers

Osso Buco from Webicurean

Pork and Sauerkraut Sandwiches from Cindy’s Recipes and Writings

Rice, Bean and Vegetable Casserole from Happy Baking Days

Salsa Chicken from Momma’s Meals

Sauerbraten from Magnolia Days

Slow Cooker Chana Masala from Small Wallet, Big Appetite

Slow-Cooker Mole from girlichef

Slow Cooked Pork Sausage and Onions from Family Foodie

Sweet Pork from Table for Seven

Low & Slow Sides:

Caramelized Garlic in the Crock-Pot from Shockingly Delicious

Slow Roasted Balsamic Tomatoes from The Wimpy Vegetarian

Low & Slow Desserts:

8-hour Cheesecake with Roasted Grapes (gluten free) from Vintage Kitchen

Gluten Free Slow Cooker Glazed Cinnamon Coffee Cake from Blueberries and Blessings

Slow-Cooked Gooey Pina Colada Cake from Juanita’s Cocina

Slow Cooker Pineapple Coconut Rice Pudding from Sue’s Nutrition Buzz

Wine Pairing Recommendations for Low & Slow Food from ENOFYLZ Wine Blog

Don’t forget to join the #SundaySupper chat on Twitter Sunday to discuss cooking low and slow! We’ll tweet throughout the day and share our delicious recipes. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more delicious recipes and food photos.

Email to someonePrint this pageShare on FacebookTweet about this on TwitterPin on PinterestGoogle+Share on LinkedInShare on StumbleUponShare on Yummly


You like vegetables? Me too! Keep up to date, get exclusive recipes & don't miss a single delicious thing!

Lazy weekend breakfast of baked potato skins stuffed with cheese, avocado and an egg.
No Bake Pie: Margarita Pie with a Pretzel Crust. Great frozen dessert to serve for Cinco de Mayo, and tuck away the leftovers into the freezer to have on hand all summer.
Citrus Ginger Carrots
Cheese Tortellini with Fava Beans and Herbed Ricotta Cheese
Trofie Pasta with Creamy Poblano Sauce
Sgroppino (Italian dessert cocktail) with lemon sorbet, Prosecco, and vodka.
Zabaglione over strawberries
Socca with Greek Salad
Creamy Feta and Asparagus Casserole
Zucchini Quinoa Fritters with Feta
Celery Root Potato Gratin with Horseradish Cream and Barley
Crunchy Kale Napa Cabbage Apple and Mint Salad with Peanut Butter Dressing


  1. Diana @GourmetDrizzles says

    These are incredible, Susan! I adore anything with balsamic, and something about a slow roasted tomato, schmeared on bruschetta, or to flavor roasted veggies- I’m in. Good luck on your move, too. Sending good thoughts your way as you go through lots of new changes and feelings about it all! 😉

  2. says

    Unbelievable recipe! Made these tonight and I swear I could eat them like candy. I’ll be making more tomorrow to stock up my freezer. Can’t wait to try your tomato sauce using these next! :)

    • says

      Good question, Tammy! I’ve used all kinds of tomatoes with excellent success, but super juicy tomatoes don’t do quite as well. I save them (think heirlooms at the tomato season’s height) for tomato sandwiches and salads. The juicier the tomato is, the longer they take to roast, but turning up the heat only serves to cook them too fast, with a very different result. Some of my favorites have been hot house tomatoes. Hope that helps!
      The Wimpy Vegetarian recently posted..Crispy Roasted LeeksMy Profile

  3. Lauren says

    These are unsurpassed! I used heirloom since it is mid winter. I figured they would have more flavor than the hot house varieties. I cooked two batches – both at the same time. The oil on the bottom tray coalesced into a crunchy base on most of them – a little intense, until I added the balsamic. How do you freeze ANY of these???? I’m going to have a difficult time saving enough for dinner tomorrow night!! Wow!!!

  4. says

    I had some not-so-good roma tomatoes that needed using and remembered this recipe. But didn’t remember the 3-4 hr cooktime. I baked on convection roast setting, 350F for about 45 minutes. Perfection! Could have eaten the whole tray! They won’t have a chance of getting frozen.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

CommentLuv badge