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Slow-Roasted Tomatoes
Tomato paste made these tomatoes more savory, while white balsamic vinegar gave them a bright, slightly sour note. Medium plum tomatoes, roughly 4 ounces each, worked best. If your tomatoes are smaller, start checking them after three hours in the oven. Slow-roasted tomatoes are a powerful pantry staple; add them to soups, sauces, pasta, polenta, sandwiches and salads.
32
Halves
Tip
Don’t combine the olive oil with the vinegar and tomato paste. The mixture won't adhere to the tomatoes and will burn.
3½ hours
Ingredients
-
¼
cup white balsamic vinegar
-
¼
cup tomato paste
Directions
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01Heat the oven to 325ºF with a rack in the middle position. Line a rimmed baking sheet with kitchen parchment. In a large bowl, whisk together the vinegar, tomato paste, 1 teaspoon each salt and pepper. Add the tomatoes and toss to coat. Arrange the tomatoes cut side up on the prepared sheet. Drizzle evenly with the oil.
Reviews
April 26, 2026
Amazing!
Every time I make these for people they ask me for the recipe! I serve them with hummus and other fixings, add to salads, make bruschetta, top fresh mozzarella with them along with fresh basil, Maldonado sea salt and olive oil…the options are endless. They are a staple item!
January 20, 2023
There should be a cookbook designed like this!
I love the idea of cooking once and making the leftovers come to life in another variation later in the week. This menu is definitely on my to-do list!
September 28, 2024
So much flavor!!
This recipe is easy and packed with flavor! We served it on crusty bread with feta, red onion and parsley and a steak. It's delicious. Will make it again!
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This is even better when you use the Mutti Tomato Vinegar from the store! Next to try is the black vinegar
I turn these into a paste and smash in an anchovy, diced fresh tomatoes, and red onions. Use as a topping over hummus, on avocado toast with smoked salmon.
I use them everywhere!