roasted cherry tomatoes
Easy to prepare and so delicious, these roasted cherry tomatoes are perfect as a side dish, in pasta, or on salads. Roasting enhances their natural sweetness and brightens their flavor.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 18 oz cherry tomatoes or grape tomatoes
- 3 cloves garlic finely minced
- 3 tbsp olive oil extra virgin for flavor, or light olive oil for less pronounced flavor
- 2 tbsp fresh basil leaves
- 0.5 tsp dried oregano
- 1 tsp sugar
- 1 pinch sea salt to taste
- 1 pinch black pepper freshly ground, to taste
Instructions
Preparation Steps
- Preheat the oven to 355°F (180°C).
- Wash the tomatoes and thoroughly dry them. Cut any large tomatoes in half. Smaller tomatoes can be left whole, but it is recommended to pierce them with a sharp knife to stop them from bursting during roasting.
- Toss the tomatoes with the olive oil in a non-reactive baking pan.
- Spread the tomatoes out into a single layer and sprinkle evenly with the minced garlic, basil leaves, dried oregano, sugar, sea salt, and freshly ground black pepper. Roast for 30-40 minutes, or until the tomatoes are collapsing and slightly charred.
- If not serving immediately, allow the tomatoes to cool completely, then place into an airtight container and refrigerate. Serve with additional fresh basil leaves, if desired.
Notes
These roasted cherry tomatoes can be made in advance and stored in the fridge in an airtight container for up to three days. They can also be frozen for up to three months; simply ladle the cooled roasted tomatoes into freezer bags. It is important to roast the tomatoes in a non-reactive pan (such as stainless steel, ceramic, glass, or enamelled) as acidic foods can interact with reactive pans and alter the dish's color and flavor. These versatile tomatoes are delicious hot or cold and can be enjoyed as a side dish, with pasta, on salads, bruschetta, or pizza.