Slow-roasted tomatoes are a better use of a summer glut than almost anything else. Two hours at low heat and they concentrate into something jammy and intense that bears almost no resemblance to a raw tomato. Chili flakes, bay leaves, thyme, and a finish of balsamic: simple, but the low oven does real work here. Serve them on toasted bread, alongside cheese, or just straight from the dish. They keep in the fridge for days and get better as they sit.
How to Make Chili Roasted Tomatoes
Choosing your tomatoes
Use ripe but firm tomatoes, not ones that have gone soft. Overripe tomatoes turn to mush before the roasting is done. Roma tomatoes hold their shape well and have less water than beefsteaks.
Low and slow
329°F for around two hours. The point is not to cook them quickly but to draw out the moisture gradually. Pack them snugly in the dish, cut side up, so they baste in their own juices rather than spreading out and drying unevenly. 
The balsamic finish
Add a drizzle of balsamic in the last fifteen minutes rather than at the start. Earlier and it burns. Later and it does not have time to reduce into the tomatoes. Get the timing right and it caramelizes slightly at the edges.
Summer Appetizer: Chili Roasted Tomatoes
- Total Time: 120 minutes
- Yield: Serves 4
- Diet: Vegetarian, Gluten-Free
Description
Sweet and spicy roasted tomatoes, perfect as a summer appetizer or simple side. A great way to use up extra tomatoes from the garden!
Ingredients
- 1 lbs (454 g) tomatoes
- olive oil
- Salt
- Black pepper
- 1 tsp chilli flakes
- 3 bay leaves
- fresh or dried thyme
- balsamic vinegar
Instructions
- Preheat oven to 329°F (165°C).
- Wash the tomatoes and cut each in half through the poles.
- Use an oven-proof dish that will hold the tomatoes snugly.
- Add a thin layer of olive oil to the bottom of the dish.
- Place the tomatoes in the dish, cut side up.
- Drizzle the tomatoes with more olive oil.
- Sprinkle the tomatoes with salt, black pepper, and chili flakes.
- Tuck the bay leaves amongst the tomatoes.
- If using fresh thyme, lay a few sprigs on top; if using dried thyme, sprinkle a teaspoon or two over the tomatoes.
- Drizzle with balsamic vinegar.
- Place in the oven for approximately 1 hour 45 minutes, until slightly charred.
- Remove from the oven and gently squash the tomatoes with a fork to release the juices.
- Leave to cool before serving.
Notes
- For best results, use ripe but firm tomatoes. Overripe tomatoes may become mushy.
- To intensify the flavor, roast the tomatoes at a slightly higher temperature (375°F/190°C) for a shorter time (1 hour).
- Store cooled tomatoes in an airtight container in the refrigerator for up to 5 days. They are also delicious frozen for later use.
- Prep Time: 15 minutes
- Cook Time: 105 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 5
- Sodium: 200
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 8
- Carbohydrates: 20
- Fiber: 4
- Protein: 2
- Cholesterol: 0
Frequently Asked Questions
What type of tomatoes work best for this recipe?
Roma or plum tomatoes hold their shape well during the long roast. Vine-ripened tomatoes also work but will be softer. Avoid cherry tomatoes here since they will break down too much over 105 minutes.
Can I skip the balsamic vinegar?
You can, but it adds a subtle acidity that balances the sweetness of the roasted tomatoes. A small squeeze of lemon juice at the end is a reasonable alternative.
How should I store leftover roasted tomatoes?
Transfer them with their juices to an airtight container and refrigerate for up to 4 days. They work well tossed into pasta, spread on sandwiches, or served on toast.
