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Balsamic Roasted Tomatoes (Only 5 Minutes Prep!)

Name: Balsamic Roasted Tomatoes
Prep time: 5 min
Cook time: 90 min
Total time: 95 min
Ingredients: 6 medium-sized tomatoes; 1 teaspoon Kosher salt; 1/2 teaspoon Freshly ground black pepper; 2 tablespoons extra virgin olive oil, (plus more for storing); 1 tbsp balsamic vinegar; 1 teaspoon packed fresh oregano leaves

May 18, 2013 37 Comments

Balsamic roasted tomatoes are easy to make and so full of meaty umami flavor for vegetarian and vegan dishes. All you need are tomatoes, salt, pepper, olive oil and a drizzle of balsamic vinegar. Oh, and 5 minutes to prep them before sliding these beauties into the oven for a slow roast.

If you want to amp up the umami flavor of vegetarian dishes, look no further than these Balsamic Roasted Tomatoes.

One of the frequent complaints aimed at vegetarian dishes is that they're bland. And this complaint can be particularly loud from the meat eaters at the table. The truth is, meat has a deep savory flavor that our taste buds respond to with great vigor, and they don't always get the same satisfaction from plants.

But there are several plant-based ways to get that "meaty-ness" on the plate (also known as umami, the 5th taste). Two of them are tomatoes (particularly roasted or sun-dried) and balsamic vinegar. A third way is by roasting vegetables.

And when you combine all three?

You have a flavor bomb of savory umami deliciousness you can add to a lot of vegetarian and vegan dishes that will have the meat eaters asking for seconds. Seriously.

And it's a great way to bring up the flavor of sad, anemic tomatoes we see in the stores all winter.

You Only Need 5 Ingredients (Including Salt, Pepper and Oil!)

Balsamic roasted tomatoes need only 5 ingredients, and best of all, they're probably ingredients you always have on hand.

Tomatoes

My favorites to roast like this are vine-ripened, grape and cherry tomatoes, and any medium-sized tomato. Firm somewhat anemic tomatoes I see in the winter do particularly well.
Large juicy plump heirlooms, like the ones we get at the markets in July and August, don't do as well because they're so juicy. Plus it's a shame not to use those beauties on toast with slices of avocado with a drizzle of olive oil. Or in a tomato salad.

Kosher salt

Use less salt if you use table salt. Because of the texture of kosher salt, it packs less compactly in a measuring spoon than table salt. Therefore a teaspoon of kosher salt is less salty than a teaspoon of table salt.
Smoked salts are another way to rock umami flavors and can be substituted.

Freshly ground pepper

Regular pre-ground pepper is perfectly fine here.

Extra-Virgin Olive Oil

There's no need to use an expensive brand of special olive oil since it will be heated for a long time.

Balsamic Vinegar

These Balsamic Roasted Tomatoes are all about the balsamic vinegar. I use a middle of the road priced Neapolitan Herb Aged Dark Balsamic Vinegar I purchase at a local shop in Truckee (California), and have also used their Fig Balsamic Vinegar with huge success. They ship, if you're not local to Lake Tahoe area. Their white balsamic vinegars and olive oils are fabulous too!

Variations

This is a basic recipe you can add onto, according to your own tastes. Here are some ideas:

Swap out kosher salt for smoked salt.

Chop off the top of a head of garlic to expose cut tops of the cloves. Rub the head with olive oil, loosely wrap it in foil, and add to the tray. After roasting is complete, squeeze the cloves from their shells, and add to the tomatoes to the jar.

Feel free to experiment with different oils and balsamic vinegars.

Roast some red peppers alongside the tomatoes and pack together for pepperonata.

If you like to kick up your dishes with heat, add a pinch of dried red peppers.

How to Store Balsamic Roasted Tomatoes

I pack these luscious flavor bombs in a jar with a little fresh oregano or thyme and a dollop of additional olive oil, and put them in the refrigerator until I need them. When transferring them to the jar, though, be sure to pour all the juices, olive oil and roasted balsamic vinegar into the jar too.

They'll keep for a month, easily, and probably longer. But I find I use them up in a couple weeks since there's so many ways to use them.

Roasting Tips

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, for example at 400˚F, but the tomatoes don't thicken up in the same way for the meatiness I prefer.

The roasting time will vary, according to the size and 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 small amount of liquid in them. For medium-sized winter tomatoes, this takes me 90 minutes. For cherry or grape tomatoes, this takes closer to 30 - 40 minutes.

I tend to add my herbs when I pack the tomatoes into a jar, but you can also roast them with the tomatoes. If you choose this, be aware that if they burn, they can become bitter. Therefore, it's best to roast at the lower temperature recommended in this recipe. And try to keep the herbs in the oil or tomatoes to better infuse the flavors.

Ways to Use Balsamic Roasted Tomatoes

These roasted tomatoes can be used in so many dishes from risotto, pasta and grains dishes to pizza, curries and soup. Here are some examples:

Umbrian Lentil Sauté with Roasted Balsamic Tomatoes

Roasted Tomato Grilled Cheese Sandwiches with Harissa Mayonnaise

Hearty Vegan Roasted Tomato Sauce

Mujadara with Roasted Tomatoes and Greens

If you want to move to a more vegetarian diet, but not sure the best steps to take, join the Monthly Vegetarian Meals Challenge. Each month I'll post some tips - great plant protein sources, must-haves for the vegetarian pantry, ways to build flavor, and more. Additionally, we tackle 1 - 3 seasonal recipes tied to the theme that month. Subscribe here >> to Monthly Vegetarian Meals Challenge.

Balsamic roasted tomatoes are easy to make flavor-bombs of meaty umami flavor for vegetarian and vegan dishes. All you need are 5 ingredients + 5 minutes to prep them before roasting.

Print Recipe

4.83 from 28 votes

Balsamic Roasted Tomatoes

Balsamic roasted tomatoes provide a burst of savory umami to pastas, whole grains, curries and soup.

Prep Time5 mins

Cook Time1 hr 30 mins

Total Time1 hr 35 mins

Course: Condiment

Cuisine: American

Keyword: Balsamic Roasted Tomatoes, Roasted tomatoes

Servings: medium tomato halves

Calories: 50kcal

Author: The Wimpy Vegetarian

Ingredients

6 medium-sized tomatoes
1 teaspoon Kosher salt
½ teaspoon Freshly ground black pepper
2 tablespoons extra virgin olive oil, plus more for storing
1 tablespoon balsamic vinegar
1 teaspoon packed fresh oregano leaves

Instructions

Preheat the oven to 300˚ F. Line a sturdy baking sheet with parchment paper.
Wash and dry the tomatoes, and slice them in half, horizontally. Arrange them face up on the parchment paper.
Lightly season with salt and pepper and drizzle the oil over them, allowing oil to drizzle onto the parchment paper. Finish with a drizzle of balsamic vinegar directly over the face of each tomato half.
Roast for 90 minutes or until the edges are puckered and lightly charred.
Pack into a jar adding the fresh oregano leaves. Be sure to pour all of the excess oil, balsamic vinegar and tomato juices from the parchment paper into the jar as well. Add about 1 tablespoon of additional olive oil if needed.
Store in the refrigerator for up to one month.

Notes

Calories were calculated using the VeryWell Fit nutrition calculator for 12 servings.

Roasting Tips