Balsamic Roasted Tomatoes with Onions

square crop looking down on roasted tomatoes and onions on a baking tray.

4.96 from 23 votes

Balsamic Roasted Tomatoes with Onions

A bit of roasting in the oven to make an amazing smelling and totally delicious Balsamic Roasted Tomatoes with Onions that can be used in so many dishes!

Course Side Dish

Cuisine American

Keyword roasted, tomato, tomatoes

Prep Time 10

Cook Time 3

Total Time 3 10

Servings servings

Calories 42kcal

Author Debi

Ingredients

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

Instructions

Preheat oven to 250° F.
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.
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.
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.

Notes

I suggest not using cherry tomatoes for this recipe. They are in the oven for so long they might burn. Use a regular to larger tomato for this recipe.

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

Nutrition