Balsamic Roasted Tomatoes with Onions

Balsamic Roasted Tomatoes with Onions

Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes


  • 1 ½ large yellow onions thinly sliced into 1-2 inch strips
  • 4 lbs tomatoes cut into quarters or sixths if very large
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon salt


  1. Preheat oven to 250° F.
  2. Place onion slices and tomato wedges on a foil, parchment, or silpat lined baking sheet. Drizzle oil and vinegar over, and sprinkle with salt. Toss gently to combine and coat tomatoes.
  3. Roast in 250° oven for 3 hours, stirring every hour. Once the roasting time is up, turn the oven off leaving the roasted tomatoes inside the oven to cool.
  4. Once the tomatoes have cooled, use in recipes, or store in a tightly covered glass container in the fridge for up to 3 days, or freeze for longer term storage.

Recipe Notes

Use Roasted Tomatoes in any recipe that calls for sun-dried tomatoes