Easy Oven Roasted Cherry Tomatoes are slow oven roasted until dried on the outside and juicy on the inside. They’re so flavorful and perfect for elevating appetizers, sandwiches, or pasta!
I’ve been going tomato cray-zee lately. I’ve got a garden that’s producing plenty of tomatoes and cherry tomatoes, yet I still buy them at the store for all the colorful heirlooms. The Easy Oven Roasted Cherry Tomatoes you see before you is about batch #342 because I can’t get enough! If you think you like sun dried tomatoes, you’re going to kick them to the curb after you try these.
The story behind these oven roasted cherry tomatoes is kind of funny. I’ve been roasting tomatoes like this for years, and last year I meant to share them with you but never got the photos quite right and scrapped it. This year I roasted and photographed 3 different batches before I finally settled on these. It was so bad that my youngest son asked me, “Why do you keep taking pictures of tomatoes?” I seriously had a problem.
The problem was that this crazy tomato lady wanted a shot before they were roasted, then afterward, which is 2.5 hours later. Then the lighting wasn’t in my favor, or I over-roasted them a bit and they weren’t photogenic enough. They were still good enough to eat right off the sheet pan, but gosh, they have to look good for photos.
I finally had everything planned out and went to Whole Foods to get my gorgeous colorful heirlooms, only to find that they didn’t have any that day. I threw a mini tantrum and just bought the red and yellow ones and called it a day. At some point I need to stop being neurotic, right?
Now is where I need to give you the before and after shots:
So notice how the edges are dried out and the insides are still on the juicy side? That’s what you want. You’re looking at 2 – 2.5 hours in a 250 degree oven, and they keep in an air tight container in the fridge toss in some olive oil to preserve them for a good week or two.
Maybe you’re wondering why you should oven roast your cherry tomatoes right now when they’re in season and at their peak of flavor? Quite possibly you have a garden that’s producing a large amount of cherry tomatoes (or regular tomatoes for that matter), so oven roasting them is a great way to use them up.
My favorite reason is just because they’re the greatest tasting tomatoes ever. Roasting intensifies them and gives them a big, concentrated tomato flavor that will elevate any dish you use them in. You just have to try them to understand. And once you try them, there’s just no going back.
Take it from the crazy tomato lady. 🙂
- 2 tablespoons extra virgin olive oil, divided
- 1 pint cherry tomatoes, stemmed and halved (your favorite variety)
- 1 teaspoon dried basil
- salt and pepper, to taste
- Preheat the oven to 250 degrees.
- Place the cherry tomatoes on a large rimmed baking sheet and toss with the olive oil, basil, salt, and pepper. Turn each tomato top side up and spread in a single layer. Roast for 2 - 2.5 hours or until the edges are dried but the insides are still juicy, checking for doneness after 2 hours.
- Cool and place in an air tight container, tossing with the remaining 1 tablespoon of olive oil to preserve. Store in the fridge for 1-2 weeks.