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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: 5m

Cook Time: 4h

   

Servings: 6-12  

 
 
  • 5.0000

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

  Ingredients
 
  US | Metric  Print Ingredients
 
  • 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.
  How to Make
 
 

Step 1

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.

Step 2

Bake ... In a 300 degree oven, middle shelf, for 4 hours.

Step 3

Finish ... Remove from the oven; and, finish while still warm, by drizzling the balsamic vinegar over each tomato. Then, allow to completely cool.

Step 4

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.

Step 5

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!

  Nutritional Facts
 
 
  • 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
  Reviews
 
 
2 reviews

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 tomato's. I made as written, and just would not do tomato's any other way than roasting. I will use these tomato's as a base to so many recipes. Thanks KC.

 

Review by Tisme

I did make one slight change to this by adding minced garlic only because I am a big garlic fan. This is a fantastic recipe. The taste of these tomatoes is to die for!!! Thanks for sharing your recipe here. I served this as a side to stuffed portabella mushrooms and they complemented each other nicely.

 

Review by QueenBea