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Roasted Tomatoes in Balsamic with Shallots

Roasted tomatoes in balsamic with shallots is easy, versatile & delicious. A must have in your cooking ‘toolbox’. Fabulous results every time. Perfect for cooking once and using twice
Prep Time5 mins
Cook Time45 mins
Total Time50 mins
Course: Main Course, Side Dish
Cuisine: Mediterranean
Keyword: Balsamic, Garlic, Shallot, Tomato
Servings: 4
  • 1 lb Grape or Cherry Tomatoes Slice half of them in half
  • 1 medium Shallot Sliced Thin
  • 2 cloves garlic Sliced Thin
  • ¼ cup extra virgin olive oil
  • 2 TBS balsamic vinegar
  • 1 TBS dried oregano or other dried herb
  • kosher salt to taste
  • fresh ground black pepper to taste


  • Preheat oven to 350oF
  • Rinse tomatoes, then slice half of them in half
  • Place tomatoes in a shallow baking dish or casserole
  • Top with sliced shallots, garlic, and herbs
  • Add olive oil and balsamic vinegar
  • Toss it all together to combine and season with salt and pepper
  • Place tomatoes in the oven for 45 minutes to an hour, until tomatoes to start to break down, the skins start to start wrinkle, and the cut edges to begin to show a bit of char.


Once the tomatoes are done, this is when you can get creative about how to use them.  Makes a great side dish.  Or you can use it as a pizza topping.  I’ve used it in frittatas and omelettes before.  Try it tossed in a salad.  Spread it on a crostini like bruschetta.  Or use it as a topping for pasta.  A quick spin the the food processor and you have a delicious sauce!