Updated with information for a faster roasting! Balsamic roasted tomatoes are easy to make and so full of meaty umami flavor for many 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 fast or slow roast.
Add them to pasta or grains dishes, use them in a roasted tomato soup, Instant Pot risotto, or add them to your next grilled cheese sandwich or avocado toast. Another idea is to serve them as a roasted tomato appetizer on a cracker with some feta cheese. But they're also fantastic as a delicious side dish served warm or at room temperature.
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Jump to:
- โค๏ธ Why you'll love this recipe
- ๐ฏUmami Gold
- ๐ฉโ๐ณWhy this recipe works
- ๐ง Main Ingredients + Notes
- ๐ Instructions Overview
- ๐ฉโ๐ณ How to Store Balsamic Roasted Tomatoes
- ๐กIdeas for Possible Variations
- ๐ฉโ๐ณ Preparation Tips
- ๐ฉโ๐ณ How to Roast Tomatoes Faster
- Balsamic Roasted Tomatoes
- ย
Roasted tomatoes, particularly when roasted with balsamic vinegar, adds a lot of flavor to dishes, and are so easy to make. Experiment with different balsamic vinegar flavors, as well as the herbs you add to the jars at the end.
โค๏ธ Why you'll love this recipe
- Easy to make with only 5 minutes of prep.
- Only 5 ingredients including salt, pepper and olive oil !
- Adds a huge burst of umami flavor to dishes.
- Stores well in the refrigerator in an airtight container.
- So many uses. Can be added to oodles of dishes, or served alongside roasted veggies or grains.
๐ฏUmami Gold
Umami, considered to be the fifth taste, is that savory meat flavor many vegans and vegetarians miss when they leave meat behind. Although most fruits, veggies and grains donโt provide umami, fortunately there are several plant-based ways that will get that deep savory flavor onto your plate.
And these Balsamic Roasted Tomatoes are my favorite. They offer THREE sources of umami, making them a must-have part of your vegetarian pantry.
๐ฉโ๐ณWhy this recipe works
These balsamic roasted tomatoes are a flavor bomb because they use 3 sources of umami:
- Tomatoes are one of my favorite ways to add umami to a dish. Particularly sun dried tomatoes because the flavor is intensified when dried.
- Balsamic vinegar is one of the best ways to add umami. Just remember that a little goes a long way.
- Roasting (or grilling) veggies until they char adds that deep savory flavor.
So, if you roast tomatoes that are already drizzled with balsamic vinegar, and roast them until they lightly char, you hit the trifecta of umami gold. And by the way, this is also a great way to bring up the flavor of the sad, anemic tomatoes we see in the stores all winter.ย
๐ง Main Ingredients + Notes
The secret to faster and easier meals often lies in the ingredients. For example, store-bought items and ingredients you make ahead and store in the refrigerator (or freezer) can turn a 60-minute recipe into a 30-minutes meal or less.
For the all of the ingredients, measurements and directions for these roasted cherry tomatoes (or any size tomatoes), go to the Recipe Card at the bottom of this post.
- Fresh tomatoes - cherry tomatoes and Roma tomatoes are my first choice of tomatoes to use. Otherwise, any medium-sized tomato works very well. Even firm, anemic tomatoes in winter do okay. But leave the plump, juicy, peak season heirlooms for another use. Theyโre best used raw, IMO. They're too juicy for roasting and are more prone to falling apart in the oven. (As a tip, if you're wondering the best way to store tomatoes in your kitchen until you roast them up, read this article on whether you should refrigerate tomatoes or not.)
- Kosher salt - or sea salt
- Black pepper
- Extra virgin olive oil - no need to use super-expensive olive oil for these tomatoes, since the oil will be heated for quite awhile in the oven.
- Balsamic vinegar - donโt use your super special and expensive balsamic vinegar here. Likewise, donโt use the cheap stuff either. Any moderately priced balsamic vinegar works fine. But if you want to up your roasted tomato game, I highly recommend using a fruit infused balsamic vinegar. My favorite in this recipe is Fig Balsamic Vinegar, which most markets carry.
Disclosure: This post may contain affiliate links to products and foods I use in my kitchen. This means that at no additional cost to you, I will earn a commission if you click through and make a purchase. To view my entire storefront of recommended kitchen tools and equipment, check out my shop on Amazon.
๐ Instructions Overview
Detailed instructions for making these roasted tomatoes are in the recipe card below, but here's an overview!
Step 1
Prep the tomatoes. Line a sheet pan with parchment paper and preheat the oven to 300หF . Slice the tomatoes in half, and arrange them in a single layer on the baking sheet, facing up. Lightly salt and pepper and drizzle with olive oil and balsamic vinegar.
Don't be too shy with the olive oil. The result will be a lovely olive oil infused with tomato juice and balsamic vinegar. I use this at the end for packing the roasted tomatoes in jars.
Step 2
Roast. Roast until the edges are puckered and lightly charred. For cherry tomatoes, this takes about 30 minutes. Roma tomatoes take about 1 hour. And Medium tomatoes as pictured, take 90 minutes.
Add a little more balsamic vinegar as desired when the roasting is complete.
Step 3
Pack. Pack into jars, including the oil and balsamic vinegar on the baking sheet. Add some fresh oregano or other Italian herbs you may have on hand. Basil is another wonderful herb to use.
Step 4
Store. Store in the refrigerator for up to one month. The oil acts as a preservative of sorts. If you don't have much oil left over in the pan, add some from the bottle to the jar.
๐ฉโ๐ณ 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.
Other fresh herbs work well too, such as fresh basil and thyme. When transferring them to the jar, though, be sure to pour all the juices, olive oil and roasted balsamic vinegar into the jar too.ย
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.
๐กIdeas for Possible 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.ย
- Chop off the top of a head of garlic to expose cut tops of the garlic 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.ย
- If you like to kick up your dishes with heat, add a pinch of dried red peppers.
๐ฉโ๐ณ Preparation Tips
- 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 chooseย 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, instead of exposed.
๐ฉโ๐ณ How to Roast Tomatoes Faster
The above instructions are specifically for oven roasting tomatoes for 30 - 90 minutes with some balsamic vinegar. The length of time is completely dependent on the size of the tomatoes.
I prefer this method because a slower roast in the oven to builds a lot of flavor.
However, let's face it. We don't always have that amount of time available to cook up the larger tomatoes. So, here are a few ways of roasting tomatoes if you're short on time.
Quick roasted tomatoes in the oven or air fryer
Below are guidelines for roasting tomatoes in the oven or air fryer using high heat and less time. Check out this post on fire roasted tomatoes for more details.
- Increase the temperature to 400หF. This particularly works well for Campari size tomatoes, plum tomatoes (Roma tomatoes), and medium-size tomatoes. If you use this high temperature for oven roasting cherry tomatoes, keep your eye on them. It's fine to drizzle the balsamic vinegar over the tomatoes before roasting. Roasting time - approximately 15 - 30 minutes for larger tomatoes.
- Fire roasted tomatoes (under the broiler). Drizzle the tomatoes with oil and balsamic vinegar and arrange on a sheet pan. Slide the pan into the oven under the broiler flame source. Roasting time - approximately 10 minutes for Campari and Roma tomatoes, and less time for broiled cherry tomatoes.
- Air fryer roasted tomatoes. Preheat the air fryer to 400หF, and toss cherry tomatoes in olive oil and balsamic vinegar. Place them with the cut side facing up on the air fryer tray, and roast the cherry tomatoes for 10 minutes. Check them at 5 minutes. I don't turn them over, as I don't want to lose the juices.
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Balsamic Roasted Tomatoes
Equipment
- baking sheet
Ingredients
- 6 medium tomatoes
- 1 teaspoon Kosher salt
- ยฝ 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 375ห 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
- 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.ย
- 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.ย
- 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.ย
- Smoked salts are another way to rock umami flavors and can be substituted.
- Regular pre-ground pepper is perfectly fine here.
- There's no need to use an expensive brand of special olive oil since it will be heated for a long time.
- 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!
Paula @ Vintage Kitchen Notes
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
Can you cook these in a dehydrator and keep in airtight container?
The Wimpy Vegetarian
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
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
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
I never thought about roasting tomatoes this time of year, great idea, Susan!
Susan
I love slow roasted tomatoes! The sweetness they bring out is amazing. It also makes an awesome sauce!
Jen @JuanitasCocina
Slow Roasted Tomatoes = food of the gods!
Julia
Delicious! These roasted tomatoes look perfect and so full of flavor. Great Sunday Supper you put together!!
Jennifer @ Peanut Butter and Peppers
Roasted tomatoes are my favorite! What a great dish!!
lapadia
Love it...These look beautiful and sound delish!
apuginthekitchen
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
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
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
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
This is such an incredible idea. I can think of so many uses for these tasty tomatoes
Diana @GourmetDrizzles
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! ๐
Erin @ Table for 7
What a beautiful photo! These sound amazing!!
Katy
Those tomatoes look absolutely beautiful! Good luck with all the big changes!
Tara
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
I love balsamic and I love tomatoes! This is a MUST try for me! Thanks for sharing!
sunithi
Gorgeous ! They looks so colorful. Can't wait to make them ! I would just eat them plain !
Debra
I would eat this like candy!
mjskit
Oh YUM! Now I just need to find some decent tomatoes. Looks delicious!
The Wimpy Vegetarian
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 ๐ !
Liz
I've made something similar and they are SO good!!! I think I need to whip up another batch ๐
Sarah | Curious Cuisiniere
These sound amazing! I'm hoping we have a large tomato harvest this year so I can try this!
Martin D. Redmond
What a great recipe, and I love tomatoes and balsamic! Good luck with the move!
Family Foodie
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
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
That's a GREAT idea, Lori!
Jennifer
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! ๐
The Wimpy Vegetarian
This is honestly one of my favorite recipes! I keep these babies around all the time!!! I'm so glad you liked them ๐
Tammy
Do you use any particular type of tomatoes?
The Wimpy Vegetarian
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
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
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.