Roasted Balsamic Tomatoes

Name: Roasted Balsamic Tomatoes
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Yield: 6
Cuisine: American
Ingredients: 6 medium-sized tomatoes; 1 teaspoon kosher salt; 1 teaspoon freshly ground black pepper; 2 tablespoons Basil Premium Olive Oil, plus more for storing; 1 tablespoon Strawberry Dark Balsamic Vinegar; 1 teaspoon packed fresh oregano leaves

May 29, 2022

Roasted Balsamic Tomatoes made with Basil Premium Olive Oil and Strawberry Dark Balsamic Vinegar from The Little Shop of Olive Oils

These Roasted Balsamic Tomatoes are slow-roasted until sweet, tender, and lightly charred around the edges. They are simple to make, full of flavor, and perfect for adding to sandwiches, salads, pasta, cheese boards, or toasted bread.

Basil Premium Olive Oil adds a fresh herb flavor that pairs beautifully with tomatoes, while Strawberry Dark Balsamic Vinegar brings a sweet, fruity balsamic finish. Together, they turn simple tomatoes into something rich, bright, and easy to keep on hand.

Why You’ll Love This Recipe

It uses just a few simple ingredients.
The tomatoes roast slowly until their flavor becomes sweet and concentrated.
Basil Premium Olive Oil and Strawberry Dark Balsamic Vinegar add fresh, fruity flavor.
They can be stored in the refrigerator and used throughout the week.

Serving Ideas

Serve these roasted tomatoes on toasted bread, crostini, sandwiches, burgers, pasta, salads, grilled chicken, fish, or a cheese board. They are also delicious spooned over fresh mozzarella or tucked into a simple grain bowl.

Shop the Flavor

This recipe features Basil Premium Olive Oil and Strawberry Dark Balsamic Vinegar from The Little Shop of Olive Oils.

Stop by our Franklin, MA shop or order online to bring these sweet, savory, basil-balsamic flavors into your next tomato recipe.

Roasted Balsamic Tomatoes

The Little Shop of Olive Oils

Servings

Prep Time

10 minutes

Cook Time

1 hours 30 minutes

Calories

Cuisine

American

Ingredients

6 medium-sized tomatoes
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons Basil Premium Olive Oil, plus more for storing
1 tablespoon Strawberry Dark Balsamic Vinegar
1 teaspoon packed fresh oregano leaves

Directions

Preheat the oven to 300°F.
Line a baking sheet with parchment paper.
Wash and dry the tomatoes.
Slice the tomatoes in half horizontally.
Arrange the tomato halves face up on the parchment-lined baking sheet.
Lightly season with kosher salt and freshly ground black pepper.
Drizzle the Basil Premium Olive Oil over the tomatoes, allowing some oil to drizzle onto the parchment paper.
Finish with a drizzle of Strawberry Dark Balsamic Vinegar directly over the face of each tomato half.
Roast for 90 minutes, or until the edges are puckered and lightly charred.
Pack the roasted tomatoes into a jar and add the fresh oregano leaves.
Pour all the excess oil, balsamic vinegar, and tomato juices from the parchment paper into the jar.
Add about 1 tablespoon of additional Basil Premium Olive Oil if needed.
Store in the refrigerator for up to 1 month.