Created by: Kchurchill5 "RIP" Forever in our Kitchen
Created on June 3, 2013
Categories: Fresh Tomatoes, Condiments, Side Dishes, Fruit, Tomato, Appetizers, Italian, North American, 5 Ingredients Or Less, 5-Minute Prep, Budget-Friendly, Easy/Beginner Cooking, Freezer (OAMC), Make-Ahead, Quick Meals, Brunch, Entertaining, Fall/Autumn, Game/Sports Day, July 4th, Labor Day, Ladies Luncheon, Picnic, Summer, Sunday Dinner, Weeknight Meals, Freezer, Oven Bake, Refrigerator, Gluten-Free, Heart Healthy, Kosher, Low Calorie, Low Carbohydrate, Low Cholesterol, Low Sodium, No Eggs, Non-Dairy, Vegan, Vegetarian, Oil, Spring (more)
Balsamic & Thyme Slow Roasted Tomatoes
"One of my favorite ways to slow roast tomatoes. These will keep a good month in the refrigerator; or, 6 months or more frozen. Great on top of grilled chicken or pork; on sandwiches, foccacia bread, bruschetta, or pizza. They are absolutely delicious. Great for that summer crop of tomatoes. I roast tomatoes for soup; but, these are completely different. They are absolutely addictive."
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Prep Time: 5mPT5M
Cook Time: 4hPT4H
Love this recipe! I have made several containers and have them all in the freezer. Roasting the tomato's like this, brings out the sweetness and flavour of the tomato's. A flavour that you cannot get in any other method of cooking.... Read more
- 2 1/4 pounds tomatoes (6 medium red tomatoes, stem removed and cut in half horizontally, ripe but firm)
- 1/4 cup olive oil
- 2 teaspoons balsamic vinegar
- 1/2 teaspoon dried thyme
- 10 sprigs fresh thyme
- FOR FINISHING
- 1 tablespoon olive oil (per jar, or container)
What You Will Need
No special items needed.
Tomatoes ... Place the tomatoes, cut side up on a sheet tray lined with parchment paper or foil. Then, drizzle the olive oil over the tomatoes; and, don't worry if some gets on the pan. You will pour any juice from the pan back over the tomatoes.
Bake ... In a 300 degree oven, middle shelf, for 4 hours.
Finish ... Remove from the oven; and, finish while still warm, by drizzling the balsamic vinegar over each tomato. Then, allow to completely cool.
Store ...I like to store these in my small mason jars, about 4-6 slices per jar; but any container will work. You can even use a tupperware type of container. Place a small thyme sprig over each tomato slice. Make sure to pour all the drippings from the baking pan back over the tomatoes. Then, to finish it off, add another tablespoon of fresh olive oil over the tomatoes. Seal the jar, or container, and refrigerate. As I said, they will last a good month in the refrigerator, or 6 or more months in the freezer.
Serve ... As I mentioned, these are fantastic over grilled chicken or pork, on sandwiches, focaccia, pizza, or just on the side. They are super sweet, delicious, and truly addictive. ENJOY!
- Serving Size: 1 (184.4 g)
- Calories 131.9
- Total Fat - 11.6 g
- Saturated Fat - 1.6 g
- Cholesterol - 0 mg
- Sodium - 8.9 mg
- Total Carbohydrate - 7 g
- Dietary Fiber - 2.3 g
- Sugars - 4.5 g
- Protein - 1.6 g
- Calcium - 24.2 mg
- Iron - 0.9 mg
- Vitamin C - 25.5 mg
- Thiamin - 0.1 mg