Roasted Balsamic Tomatoes

Roasted Balsamic Tomatoes



  • Preheat the oven to 300F. Line a baking sheet with parchment paper.
  • Wash and dry the tomatoes, and slice them in half, horizontally. Arrange them face up on the parchment paper.
  • Lightly season with salt and pepper and drizzle the oil over them, allowing oil to drizzle onto the parchment paper.
  • Finish with a drizzle of balsamic vinegar directly over the face of each tomato half.
  • Roast for 90 minutes or until the edges are puckered and lightly charred.
  • Pack into a jar adding the fresh oregano leaves. Be sure to pour all the excess oil, balsamic vinegar and tomato juices from the parchment paper into the jar as well. Add about 1 tablespoon of additional olive oil if needed.

Store in the refrigerator for up to one month.


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