Step 1

Arrange a rack in the center of the oven and preheat to 375°F/190°C.

Step 2

Cut the tomatoes in half for quicker roasting and more caramelization. If using small cherry tomatoes or grape tomatoes, you can leave them whole. If using any tomato larger then a plum tomato, cut them into quarters or large wedges.

Step 3

Transfer the tomatoes to an un-lined sheet pan, along with the garlic, shallot, balsamic vinegar, olive oil, salt, and pepper. Toss with your hands until well-combined, and spread the tomatoes out into a single layer.

Step 4

Roast the tomatoes for 30 minutes, and check their progress. Continue roasting for another 5-15 minutes, checking on them every 5 minutes until they are wrinkly, caramelized, and the juices have reduced to a sauce consistency.

Step 5

If the edges are burning, turn off the heat, tilt the pan so any remain liquid flows to the corners to naturally deglaze the pan. If the liquid does not flow, then your tomatoes are probably done!