Slow roasted balsamic tomatoes!

This recipe is so easy to prepare and cook!

Vegetables are my best friend at the moment as I have reduced my carbs to get leaner for a holiday in June. It has been a real challenge not having carbs with certain meals, so I am looking for tasty alternatives so I don’t feel deprived.

Roasted tomatoes are one of my favourites and I thought why not combine these with balsamic vinegar?! It turns out the simple tomato turns into a scrumptious treat. 

Serve these as a side dish, on a salad or blitz into a sauce.


12 x Large Tomatoes 

2 x tbsp Balsamic Vinegar

2 x tbsp Olive Oil

1 x tsp Thyme

1/2 x tsp Basil

Salt & Pepper to taste


Heat your oven to 150 degrees 

Cut the tomatoes in half and scrape out the middle of 8 of them.

Place them in a oven dish and pour over the balsamic vinegar and oil.

Sprinkle over the herbs and season with a pinch of salt and pepper.

Roast in the oven for 20 minutes.

After 20 minutes give the tomatoes a gentle stir, then turn up the heat to 200 degrees and roast for a further 20 minutes.

Let me know what you think.