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A jar of balsamic roasted tomatoes and olive oil for preserving.
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4.80 from 60 votes

Balsamic Roasted Tomatoes

Balsamic roasted tomatoes add a burst of savory umami to pasta, whole grains, appetizers and soup. The roasting time is for grape tomatoes (cherry tomatoes), and varies by the size of the tomatoes. The post shares how to roast tomatoes faster, no matter the size of the tomato you're roasting.
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Condiment
Cuisine: American
Keyword: Balsamic Roasted Tomatoes, Roasted tomatoes
Servings: 12 medium tomato halves
Calories: 33.1kcal
Author: Susan Pridmore

Equipment

Ingredients

  • 6 medium 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 (optional)

Instructions

  • Preheat the oven to 375˚ 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.
    For large tomatoes, slice in thick slices.
  • 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 30 minutes or until the edges are puckered and lightly charred. Large tomatoes may take a little longer, and small tomatoes like cherry tomatoes will take less time.
  • 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

Slow Roasted Tomatoes
When I have the time, I roast some tomatoes for 90 minutes at 300˚F. This results in a luscious, meaty tomato. 
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.
Ingredient Tips
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

Calories: 33.1kcal | Carbohydrates: 2.7g | Protein: 0.6g | Fat: 2.5g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1.7g | Sodium: 197.2mg | Potassium: 148.4mg | Fiber: 0.8g | Sugar: 1.8g | Vitamin A: 512.8IU | Vitamin C: 8.4mg | Calcium: 7mg | Iron: 0.2mg