Slow Roasted Tomatoes and Garlic

Slow Roasted Tomatoes and Garlic

Made  times

"Seasoned balsamic rice vinegar, olive oil, garlic cloves, salt and pepper make the perfect roasting seasonings for sweet and bright Roma tomatoes. Enjoy this as a simple side dish with any meal."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


servings 131 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 131 kcal
  • 7%
  • Fat:
  • 9.6 g
  • 15%
  • Carbs:
  • 10.9g
  • 4%
  • Protein:
  • 1.7 g
  • 3%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 232 mg
  • 9%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  1. In a large bowl, whisk together vinegar, oil, salt, and pepper; set aside. Fill a large bowl halfway with ice water; set aside.
  2. Trim off stem end of tomatoes. Carefully drop tomatoes and garlic into a large pot of boiling water; cook 1 to 2 minutes. Use a slotted spoon to transfer tomatoes and garlic to ice water; use a knife to peel garlic and tomatoes. Cut tomatoes in half lengthwise; scoop out seeds with fingers. Add garlic and tomatoes to dressing; toss. Use a slotted spoon to transfer tomatoes and garlic (keeping them separated and in a single layer) to a shallow 11x16-inch baking pan; set aside remaining dressing.
  3. Bake in a 300 degree F oven, wrapping garlic in foil after 2 hours. Continue baking until tomatoes are leathery and slightly caramelized, about 1/2 hour more. Cool 5 minutes. Remove garlic from foil. Use a metal spatula to transfer tomatoes and garlic to a serving dish; drizzle with enough dressing to lightly coat. Refrigerate leftover dressing for another use.



Other stories that may interest you