Honey Balsamic Roast Tomatoes are one of my favorite things, and I just do not make them nearly enough. When the weather changes and the yummy local fresh tomatoes have been picked for the last time of the season, I turn to roasting tomatoes. During the winter months the joy of placing a fresh sliced tomato on my sandwich loses it's luster, because I know it won't taste as good as the summer sandwiches I enjoy. So this is my fix. I promise once you use one of these tomatoes in lieu of a fresh one (in the winter), you will be hooked.
Check out my recipe for Honey Roasted Tomato Tartine with Pistachio Feta Crumble if you are looking for a perfect addition to any gathering.
Why Roast Tomatoes?
When raw or canned tomatoes are exposed to high heat, the natural sugars caramelize, and the flavor becomes more concentrated. Like other ingredients, the natural flavors intensify when water is evaporated and reduced from the ingredient, and then the tomatoes becomes naturally elevated. That is how to get flavorless tomatoes to become beautifully roasted, sweet, savory, and with a hint of tart tomatoes during the winter months. Oven-roasted tomatoes become more spreadable, which is perfect for making Tomato Tartine.
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Ingredients
What kind of tomatoes can I use?
You can roast all types of tomatoes, including canned tomatoes, and tomato paste. The cooking method changes, based on the type of tomato you are using. This recipe uses Campari Tomatoes for four reasons.
- I can buy them in bulk at Costco year round.
- They have a high amount of natural sugars.
- Campari's are low in moisture.
- They are lower in acid.
Honey Balsamic Roasted Tomatoes
- Campari tomatoes
- Balsamic Vinegar (high quality preferred)
- Pure honey or pure maple syrup
- Dried marjarom (or substitute with dried thyme)
- Sea salt
- Ground black pepper
See recipe card for quantities.
Instructions
- Preheat the oven to 425˚
- Place the tomatoes in a single layer on a rimmed baking sheet or sheet pan. Pour the olive oil, balsamic vinegar, and honey over the tomatoes. Roll tomatoes around to coat them with the oil mixture. Sprinkle the marjoram, salt, and pepper in an even layer. Place in the oven and roast for 30 minutes. Cooking time will vary if using smaller or larger tomatoes.
- Remove tomatoes from the oven and let them cool on the baking sheet.
Substitutions
- Grape Tomatoes
- Plum Tomatoes
- Roma Tomatoes
- Cherry Tomatoes
Variations
What can I make with the roasted tomatoes?
You can put these tomatoes on pretty much everything, use it in other tomatoes recipe or as a delicious side dish. Here are some of my favorite ways, if you need inspiration for this roasted tomato recipe.
- Pasta sauce
- Tomato soup
- Pasta dishes
- Salads
- Sandwiches
- Eggs
- Toast
- Homemade pizza
- Pico De Gallo
- Tomato Pie
- Tomato Tartine
- Pan con Tomate
Equipment
- Baking sheet
- Measuring spoons
Storage
Pre-roasted
Tomatoes should be kept at room temperature to maintain the best flavor and texture. Refrigeration can make tomatoes mushy and flavorless.
"Tomatoes contain an enzyme that reacts to cold temperatures and causes its cell membrane to break down, leaving you with a piece of fruit that's mushy and mealy. "You're essentially zapping flavor and texture from a tomato when you refrigerate it," says Gregory Lofts, deputy food editor at Martha Stewart Living
Post-roast
Leave roast tomatoes on the sheet pan to cool to room temperature. Store the flavorful tomatoes in an airtight container (I use a mason jar) in the refrigerator for up to two weeks or place the tomatoes in a freezer bag, remove the air and place in freezer for up to 6 months. Freezing is a great way to store the tomatoes if you decide to roast a big batch, or if you have too much leftover after using them in a recipe.
Top tip
Share something here that you think is key to making this recipe well, such as: Don't overcook the burgers! Sear the outside and cook to a minimum internal temperature, but they should still be juicy for best results.
FAQ
Short answer is no, but if you roast larger tomatoes, you may need to increase the roasting time. If you use smaller tomatoes, it may not take as long to roast, so begin checking the tomatoes after 15 minutes.
Honey Balsamic Roasted Tomatoes
Equipment
- 1 Oven
Ingredients
- 2 lbs Campari Tomatoes
- 2 tablespoons olive oil
- 2 tablespoons honey
- 2 tablespoons balsamic vinegar
- 1 teaspoon dried marjoram or thyme increase to 1 tablespoon if using fresh herbs
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 425˚
- Place the tomatoes in a single layer on a rimmed baking sheet or sheet pan. Pour the olive oil, balsamic vinegar, and honey over the tomatoes. Roll tomatoes around to coat them with the oil mixture. Sprinkle the marjoram, salt, and pepper in an even layer. Place in the oven and roast for 30 minutes. Cooking time will vary if using smaller or larger tomatoes.
- Remove tomatoes from the oven and use them immediately as a hot side dish or in pasta. Or let them cool to room temperature before storing or freezing.
Video
Related
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Pairing
These are my favorite dishes to serve with [this recipe]:
Food safety
We sometimes take for a granted that we have years (or decades) of cooking experience, that the average visitor may not. Add to, or remove from, the list below with health and safety tips.
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
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