Balsamic Roasted Tomatoes

Balsamic Roasted Tomatoes

These low and slow Balsamic Roasted Tomatoes absolutely explode with flavour, are ridiculously easy to make and are good on pretty much anything.

In the end I used these to make something amazing that I’ll tell you about soon. In the beginning I ate a lot of them straight from the pan on a spoon. 
Ok on bread. 
Fine I ate half of them along with three quarters of a baguette. 

Don’t judge. Just make them. You’ll see. 

I added in the onions and garlic for a little extra flavour and it was definitely the right call. The garlic gets all soft and sweet and the onions get little charred edges on them that are like little bites of onion candy. The whole dish is juicy, rich, and bursting with flavour, I think this might be your new favourite thing to make and to eat. I know it’s mine!

Balsamic Roasted Tomatoes
Balsamic Roasted Tomatoes

*I used some pretty big tomatoes from my garden here, but you can use whatever you have, just fill the pan in a nice even layer.

*This is essentially a garlic, onion and tomato confit and if you need a crash course in what that means you can find it here.

*I use white balsamic in this recipe because I really like the flavour and the sweetness it offers. Regular balsamic works just fine too and I wouldn’t be opposed to a good drizzle of a syrupy aged balsamic when these come out of the oven.

Balsamic Roasted Tomatoes

Balsamic Roasted Tomatoes

So easy to make and absolutely packed with flavour, these slow roasted balsamic tomatoes are an absolute dream. Just as good on pasta or chunk of bread as they are straight up on a fork.
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Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Course Side Dish
Cuisine American
Servings 4


  • 8 large tomatoes
  • 1 head garlic
  • 1 white onion
  • 1/2 cup olive oil
  • 2 Tbsp white balsamic vinegar
  • 3-4 sprigs fresh thyme
  • 1 tsp salt


  • Cut the tomatoes in half and lay them in a 9”x13” pan.
  • Separate the head of garlic into cloves, no need to peel them, and tuck them in with the tomatoes.
  • Chop the onion into chunks and add it and the thyme into the pan.
  • Drizzle with the olive oil, the balsamic vinegar and the salt. Toss.
  • Place in the oven at 300 for about and hour and a half to two hours.


You can use smaller tomatoes, just fill the pan in an even layer.
Keyword Balsamic Roasted Tomatoes, garlic confit, onion confit, slow roasted tomatoes, Tomato confit
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If you like this Balsamic Roasted Tomatoes Recipe then I think you would love my Red Wine & Balsamic Marinated Strip Steaks with Tarragon Butter Recipe…. because I think they would be heaven together… you could even add in a little crusty garlic bread and… just… yes!


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