how to slow roast tomatoes, balsamic roasted tomatoes, SundaySupper, The Wimpy Vegetarian, recipe
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4.75 from 8 votes

Balsamic Roasted Tomatoes with Balsamic Vinegar

Slow roasted tomatoes with balsamic drizzle for a meaty addition to pastas and whole grains.
Prep Time10 mins
Cook Time4 hrs
Total Time4 hrs 10 mins
Course: Condiment
Cuisine: American
Keyword: Slow roasted tomatoes
Servings: 12 tomato halves
Calories: 50kcal
Author: Susan Pridmore


  • 6 tomatoes
  • 1/4 cup extra virgin olive oil plus more for storing
  • Sea salt
  • Freshly ground black pepper
  • 1/2 tsp dried thyme
  • 2 tbsp balsamic vinegar
  • 10 twigs fresh thyme


  • Preheat the oven to 300˚ F. Line a baking sheet with parchment paper.
  • 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.
  • Sprinkle the tomato halves with salt, pepper and dried thyme.
  • Roast for 3 - 4 hours. Drizzle the balsamic vinegar over the tomatoes, and allow to cool.
  • 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.
  • 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. :-).


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


Calories: 50kcal