Garlic Balsamic Roasted Tomatoes


  • 10 tomatoes on the vine, sliced in half, seeds and pulp scooped out
  • 4 cloves garlic, finely minced
  • 1 tablespoon balsamic vinegar
  • Olive oil, salt, and pepper


  1. Preheat oven to 375 degrees and line a baking sheet with parchment paper
  2. Once you’ve scooped the seeds and pulp out of the tomatoes, place them cut side up on your parchment paper and sprinkle your minced garlic into each tomato
  3. As evenly as possible (doesn’t need to be perfect) drizzle your balsamic into each tomato, drizzle with olive oil, and sprinkle with salt and pepper
  4. Take a pastry brush and make sure all the garlic is inside the tomato cavities so it doesn’t burn and make sure the olive oil, balsamic, and salt and pepper is all relatively evenly distributed across the tomatoes
  5. Roast for an hour, and you’re all done!


I like to use tomatoes on the vine because I feel like they tend to be riper and have more flavor, but you can use any type of tomato you want!