|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 7g||9%|
|Saturated Fat 1g||5%|
|Total Carbohydrate 3g||1%|
|Dietary Fiber 1g||3%|
|Total Sugars 2g|
|Vitamin C 10mg||49%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Roasted cherry tomatoes are wonderful bite-size morsels. Fantastic on their own as a snack or side, you'll also find that they're a versatile ingredient for everything from salad to pizza. The recipe is incredibly simple, requiring just a few kitchen staples, and it's an excellent way to use up an abundance of cherry tomatoes during the summer.
Seasoned with a no-frills combination of olive oil, salt, and pepper, the roasted cherry tomato recipe lets the fruit's natural flavor take center stage and enhances it with a slight char of roasting. It works for any small tomato variety, including grape tomatoes, and you can make as much as you need. Most of the prep time is spent cutting them in half, though there are tricks to speed up the task. You can also leave them whole but be prepared for them to pop in the oven or your mouth (it's a delicious burst of juice).
You can give the roasted cherry tomatoes a flavor boost in several ways, like a combination of garlic, oregano, and red wine vinegar. Whether chilled or warm, serve them alongside your favorite summertime entrées. They're great with steak, pork chops, poultry, and vegetarian dishes. Try them as a topping for pasta, salads, and soups; they're also incredible on grilled pizza.
"I love tomatoes prepared and served all ways, but roasting them is especially delicious. Cherry tomatoes roast-up in no time, and every bite guarantees a burst of beautiful savory-bright flavor." —Diana Andrews
10 ounces cherry or grape tomatoes, about 1 1/2 cups
2 tablespoons pure or light olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Steps to Make It
Gather the ingredients.
Position a rack in the center of the oven and heat to 400 F.
Remove any stems and cut the cherry tomatoes in half. Place them cut side up in a single layer in a small foil-lined rimmed baking pan.
Drizzle the olive oil over the top of the tomatoes then sprinkle evenly with salt and pepper.
Roast the tomatoes until soft and tender, about 15 minutes.
- You can cut multiple cherry tomatoes at one time with a simple trick: Sandwich the tomatoes in a single layer between two flat lids and run your knife through the middle.
- If you prefer to keep the tomatoes whole, toss them with the oil, salt, and pepper in a bowl, then pour them into the pan.
- Lining the pan with foil is not necessary, but it does make clean-up a breeze.
- Avocado oil is an excellent alternative to olive oil in this recipe. You can also add subtle flavors with other types of oil; make sure it has a high smoke point so it doesn't burn the tomatoes at such high heat. If needed, reduce the oven temperature to 375 F and roast the tomatoes for 20 to 25 minutes.
- Season the tomatoes with minced garlic and dried or finely chopped fresh herbs. Basil, marjoram or oregano, and thyme are natural pairings for tomatoes, Italian seasoning is a great shortcut, and you can finish them off with fresh chives or parsley.
- Drizzle a little red wine or balsamic vinegar over the top.
- Roast the cherry tomatoes in a cast-iron pan and add them to your barbecue. Depending on how hot the grill is, they may need to cook longer.
- Plum and heirloom tomatoes are excellent when roasted as well. The prep is the same, but you'll need to cook them for about 25 to 30 minutes.
How to Store
Let the roasted cherry tomatoes cool to room temperature before storing. Refrigerate for up to three days in an air-tight container, and drain off any juices before using. They can be frozen for up to six months in a freezer-safe container or bag but will be rather mushy once thawed and best reserved as an ingredient.