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
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
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
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.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 spice, add a pinch of dried red peppers.Nutrition
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This post was last updated on May 8, 2020 with additional process photos and tips.
Paula @ Vintage Kitchen Notes says
Roasted tomatoes can save so many recipes Susan. The flavor is unsurpassed and the touch of balsamic is a great addition, will try it. Nice picture!
BonnieH says
Can you cook these in a dehydrator and keep in airtight container?
The Wimpy Vegetarian says
I haven’t used a dehydrator, but I’ve made them in my new oven that has a dehydrator setting and they’ve been great. So an actual dehydrator should work fine!
Choc Chip Uru says
Good luck on your move my friend, it will be a big change but I know you will enjoy the experience!
Lovely roasted tomatoes today!
Cheers
Choc Chip Uru
Renee says
I can’t wait to see how you use these tomatoes this coming week. They look so good and what a fabulous way to use the out-of-season not-so-great tomatoes in the store.
Cindys Recipes says
I never thought about roasting tomatoes this time of year, great idea, Susan!
Susan says
I love slow roasted tomatoes! The sweetness they bring out is amazing. It also makes an awesome sauce!
Jen @JuanitasCocina says
Slow Roasted Tomatoes = food of the gods!
Julia says
Delicious! These roasted tomatoes look perfect and so full of flavor. Great Sunday Supper you put together!!
Jennifer @ Peanut Butter and Peppers says
Roasted tomatoes are my favorite! What a great dish!!
lapadia says
Love it…These look beautiful and sound delish!
apuginthekitchen says
Very exciting times, congratulations on the homes. These delicious tomatoes are wonderful to have on hand. So simple to make and so many uses.
Amanda @ MarocMama says
I loooove balsamic vinegar and tomatoes raw so I can’t imagine how much better this is going to be cooked – but I will be trying it very soon.
Chris Baccus says
So much is right with this recipe. What a great combo and so many options of how to use roasted tomatoes for a complete meal.
Hezzi-D says
I’m sure the tomatoes taste awesome after they’ve been roasting and with the balsamic. I need to try this soon!
Laura | Small Wallet, Big Appetite says
This is such an incredible idea. I can think of so many uses for these tasty tomatoes
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! 😉
Erin @ Table for 7 says
What a beautiful photo! These sound amazing!!
Katy says
Those tomatoes look absolutely beautiful! Good luck with all the big changes!
Tara says
Your tomatoes are stunning!! Life can throw us some curve balls for sure but I have always said change is good. Our house is up for sale right now and I am ready for it!!
Tammi @ Momma's Meals says
I love balsamic and I love tomatoes! This is a MUST try for me! Thanks for sharing!
sunithi says
Gorgeous ! Can’t believe you made this in a slow cooker ! They looks so colorful. Can’t wait to make this ! I would just eat it plain !
Debra says
I would eat this like candy!
mjskit says
Oh YUM! Now I just need to find some decent tomatoes. Looks delicious!
The Wimpy Vegetarian says
Thanks MJ! Slow roasting them with a little balsamic finishing drizzle also works great with tomatoes that aren’t so great, and out of season. But, yes, you want them still to be decent 🙂 !
Liz says
I’ve made something similar and they are SO good!!! I think I need to whip up another batch 🙂
Sarah | Curious Cuisiniere says
These sound amazing! I’m hoping we have a large tomato harvest this year so I can try this!
Martin D. Redmond says
What a great recipe, and I love tomatoes and balsamic! Good luck with the move!
Family Foodie says
I love balsamic with fresh tomatoes, so I’m sure it is just as tasty on top of these slow roasted tomatoes. This looks heavenly. Good luck with your move!
Lori @ Foxes Love Lemons says
Yum, I bet these would be GREAT on top of some mac and cheese! Good luck with the move and remodel. Whew, that’s a lot to take on at once!
The Wimpy Vegetarian says
That’s a GREAT idea, Lori!
Jennifer 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! 🙂
The Wimpy Vegetarian says
This is honestly one of my favorite recipes! I keep these babies around all the time!!! I’m so glad you liked them 🙂
Tammy says
Do you use any particular type of tomatoes?
The Wimpy Vegetarian 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!
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!!!
Lauren
Rosemary Mark 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.