slow roasted tomatoes

These roasted tomatoes are the tastiest summer appetizer you'll ever make! Loaded with creamy burrata cheese, drizzled with balsamic reduction and garnished with fresh basil - just grab a baguette and a bottle of wine and I'll meet you on the patio!

Roasted Tomatoes with Burrata &amp; Balsamic

grape tomatoes

garlic,

olive oil

oregano

Kosher salt

burrata cheese

balsamic vinegar

basil

French baguette

In a small baking dish combine tomatoes, garlic, oregano, and olive oil along with a pinch of salt. Toss to coat the tomatoes evenly.

While the tomatoes are roasting, add balsamic vinegar to a small saucepan over medium-high heat.

Bring to a simmer, reduce heat and gently simmer for 12-15 minutes, or until it reduces by about half and it easily coats the back of a spoon. Set aside to cool.

Remove roasted tomatoes from the oven and top with burrata. Drizzle with balsamic reduction and garnish with fresh basil.

Serve with sliced French baguette and enjoy!

Open a chilled bottle of pinot grigio and head to the patio with this tasty summer appetizer!

Amazing recipe! So delicious — My entire family enjoyed

Such a great recipe! Added some basil to roast with the tomatoes and arugula once it came out of the oven. Was a real hit!

This was SO delicious!!! The roasted tomato, Balsamic drizzle, all of it. The only thing is getting the right consistency of the balsamic vinegar so that it doesn’t stick to the spoon and yet doesn’t slide off the Burrata! Any tips?

Excellent! I didn’t have enough grape tomatoes so I quartered a few Roma tomatoes and they turned out fine. Will definitely be busting out next time we entertain. My only confusion is the amount of liquid left over. By the time it came out and was topped with burrata and garnished with the basil, it more resembles a soup than a salad. I think next time I’ll plate it differently.

https://content.jwplatform.com/videos/QOLvjmTa.mp4

These roasted tomatoes are the tastiest summer appetizer you’ll ever make and they take just a few minutes to throw together! Loaded with creamy burrata cheese, drizzled with balsamic reduction and garnished with fresh basil – just grab a baguette and a bottle of wine and I’ll meet you on the patio!

Roasted_Tomatoes_wit

Incredibly sweet and intensely flavorful slow roasted tomatoes. A wonderfully tasty - and easy - method for transforming peak-season tomatoes (and even lackluster grocery store varieties) into a crave-worthy Summer condiment. Use them in soups, pastas, tomato sauce, on homemade pizza, tossed into salads, or on simple crostini. Grape and cherry tomatoes, as well as plum or campari all work well. Vegan and gluten free.

Easy Slow Roasted Tomatoes

lbs cherry tomatoes

olive oil,

kosher salt and freshly-ground black pepper,

Preheat oven to 300℉. Line a rimmed sheet pan (or two) with parchment paper. Set aside.

Slice the tomatoes in half, lengthwise. Arrange on the sheet pan(s), cut-side up, so that the tomatoes are close together but not overly crowded.

Drizzle the tomatoes with olive oil then shimmy around in the pan until all are just coated with oil. Season lightly with salt and pepper.

Roast for 2-3 hours, until the tomatoes begin to dry out and shrivel in on themselves, but still retain some juice inside. The timing will vary depending on the size/variety of your tomatoes.

Remove from the oven and cover the pan with aluminum foil until cooled, at least half an hour. Use right away, or cover with olive oil and store in the fridge.

We made these last week. They're great! I can't get enough of them!

So yummy!!! I had a lot of grape tomatoes in my garden. I made the recipe and came out great! Sharing the recipe.

Thank you for the wonderful recipe!  I love it!  (We've been blessed with an abundance of tomatoes in our garden, am harvesting at this time and using in recipes, including yours.)  Again, thank you for sharing this recipe. 👍

Garlic Herb Roasted Tomatoes - these incredibly flavorful roasted tomatoes are wonderful in salads, pasta dishes, on pizzas, sandwiches and a myriad of other uses!

Garlic Herb Roasted Tomatoes

cherry (grape

extra virgin olive oil

Italian seasoning

garlic salt

black pepper

red pepper flakes

¼ cup finely chopped fresh herbs*

Preheat oven to 400˚F. Lightly oil a sheet pan. Set aside.

Half tomatoes and place in a medium-size bowl. Sprinkle with ½ teaspoon salt and stir gently, then transfer tomatoes to a strainer and let drain for 30 minutes (this will help release some of the moisture from the tomatoes which will help them roast quicker). After 30 minutes, pat off any excess moisture with paper towels and return tomatoes to bowl.

Combine balsamic vinegar, olive oil, Italian seasoning, garlic salt, pepper, and red pepper flakes in a small bowl. Drizzle over tomatoes and stir gently to combine. Transfer tomatoes to the prepared sheet pan. (Be sure to scrape all the good spice/oil mixture onto the sheet pan with the tomatoes.)

Place pan in preheated oven and roast tomatoes at 400 degrees for 30-35 minutes without stirring (or until most of the moisture has evaporated), then remove from oven. Sprinkle with fresh herbs. Use immediately or store until ready to use in an airtight container. If not using right away, drizzle a little more olive oil over tomatoes before storing. Roasted tomatoes are delicious on pizzas, in pasta, sandwiches, salads, omelets, etc.

I made this recipe last year, and LOVED IT!!  I was reading through the comments and noticed a few people who are wondering how to store.  I bought boxes of tomatoes last year just to make more roasted tomatoes, (yes, they were that good 😉)! After they cooled down I packaged them in small food saver bags, sealed them, and put them in the freezer.  We have enjoyed them all year on eggs, salads, with avocado toast, on charcuterie boards, you get the idea.  I’m just getting ready to do it again, since my supply is almost out!!

Delicious! Addictive! Vastly better then I even expected, the touch of heat is wonderful.

Wow, these recipe is awesome. I only had 2 cups of tomatoes and did stir halfway thru when I started to smell it burning. They turned out perfect. I decided to make a creamy pasta with fresh shrimp. Sauteed 8 oz sliced mushrooms, removed from pan. Sauteed shrimp until just barely done, removed from pan. 1 1/2 cup half and half, roasted tomatoes, bring to light boil until slightly thickened. Add shredded parmesan or asiago, a couple handfuls of fresh spinach. Season with S&amp;P, Tonys, garlic powder. Stir in mushrooms and shrimp.

can't seem to find your recipe for the Roasted Chicken Breast with Lemon, Garlic and Rosemary!  Help please!

I just roasted my tomatoes per your recipe. They look so beautiful, but I confess that I am not sure of what to do with them. Do I blend them for a sauce?  I think they might be great on a pizza. Other ideas?  Thank you.

I made these a few weeks ago ad then had the idea of blitzing them into a sauce  so my fussy children  would actually eat them. I added a ti of chopped tomatoes near the end of roasting them blitzed them all with a hand blender. Had to add a tsp or so of sugar but it turned out to be delicious!

Thank you so much for this recipe. I have made these tomatoes multiple times since I have seen your recipe..  The addition of the fresh herbs at the end is awesome. Great combo with slices of your Roasted Chicken Breast with Lemon, Garlic and Rosemary recipe over pesto linguine.. Love it!

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Top 3 slow roasted tomatoes recipes from across the web

The most viewed slow roasted tomatoes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Roasted Tomatoes with Burrata &amp;...

Easy Slow Roasted Tomatoes

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The most viewed slow roasted tomatoes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Roasted Tomatoes with Burrata &...