Balsamic Roasted Tomatoes with Onions
Last year I had this amazing idea for a yummy and fun recipe. So, I started the preparations to make it (there were several parts to it). First, I made some awesome roasted tomatoes. Not just any ol’ roasted tomatoes though. These babies had balsamic vinegar and onions and they smelled amazing as they roasted.
Well, one day lead to another, and one week lead to another. And, I didn’t want those amazing roasted tomatoes to go bad, so I stuck them in the freezer. And, well, dinners and lunches had to be made. And, I started to use the roasted tomatoes. Anytime a recipe called for sun-dried tomatoes, I used some from my stashed frozen tomatoes. And, eventually, the stash dwindled. And, the original dish I intended to make could no longer be accomplished with what was left of the roasted tomatoes. (I still may make the recipe, so I’m keeping it a secret for now).
But, those simple roasted tomatoes were so good in everything they touched. They had just the right “Zing Factor” (to use a term from my bloggy friend Kc at The Kitchen Chopper).
So, I finally finished off the stash of frozen roasted tomatoes and I decided to make more. But, to my dismay I couldn’t find the recipe for those amazing roasted tomatoes anywhere. I guess I never pinned it. I never saved it. I didn’t print it. I searched high and low. Google search after Google search came up with nothing. So, admitting defeat, I figured I’d have to recreate it as best I could from what I remembered. Fortunately for me, it was a pretty easy recipe.
Here’s my version of those amazing Balsamic Roasted Tomatoes with Onions. Make a big batch (these smell absolutely amazing as they roast!). Heck, make a double batch! I know, you’re thinking, “but it’s summer and its way too hot to turn the oven on”. Trust me on this one, these are worth it! Make this with some juicy fragrant summer tomatoes either from your garden or from the Farmer’s Market. Store it in the freezer and just defrost in the microwave as needed. Use these anywhere you would sun-dried tomatoes. And, I’ll be bringing you some great recipes in the future using these babies.
- 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
- 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.
- Use Roasted Tomatoes in any recipe that calls for sun-dried tomatoes