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Balsamic roasted tomatoes in a pan

5 Ingredient Oven Roasted Balsamic Tomatoes Recipe

These 5 ingredient oven roasted balsamic tomatoes are made low and slow and covered in olive oil and balsamic vinegar.
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Servings: 4 (makes about 1 cup)

Equipment

Ingredients

  • 2 roma tomatoes and 1 pint cherry tomatoes or 4-6 regular sized tomatoes, tomatoes cut in 1/2 or 1/4
  • 1/2 tsp garlic powder
  • 1/2 tsp. onion powder
  • 2 generous pinches kosher salt
  • 2 Tbs extra virgin olive oil or 2-3 glugs/turns of the wrist
  • 1 Tbs. aged balsamic vinegar good quality, like this one

Instructions

  • Preheat oven to 300. 
  • Line a baking dish with parchment paper. 
  • Cut tomatoes, place skin side down on parchment paper.
    Lining cut tomatoes onto parchment paper in pan
  • Generously season with Kosher salt (usually 2 generous pinches).
    Sprinkling salt on tomatoes
  • Lightly dust with onion and garlic powder (1/2 teaspoon of each). 
    Onion and Garlic salt on tomatoes
  • Drizzle olive oil and balsamic vinegar on.
    Drizzling on balsamic vinegar
  • Bake for 90 minutes, check at 1 hr, you don't want balsamic to burn.
  • When the tomatoes are soft and look kind of wrinkly around the edges turn up the heat to 450 and cook for 3-10 minutes, until the edges of the tomatoes get some color. 
  • Remove from oven and enjoy.
    Oven roasted tomatoes

Notes

The nutrition information presented on this site should be considered an estimate as the calculations will change based on the exact products you use in your own kitchen.

Nutrition

Calories: 74kcal | Carbohydrates: 3g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 197mg | Potassium: 89mg | Fiber: 1g | Sugar: 1g | Vitamin A: 258IU | Vitamin C: 4mg | Calcium: 7mg | Iron: 1mg