Oven Roasted Cherry Tomatoes
These Oven Roasted Cherry Tomatoes and tangy, sweet and you’ll want to eat them like candy! They’re slow roasted, which intensifies their sweet flavor, yet they’re a healthy addition to pasta, salads and sandwiches. They’re beyond easy to make with just 3 ingredients!
I love cherry tomatoes year round, but this time of year I can never get enough. I’ve grown them myself the past several years, but I still seek out more at the store or farmer’s markets because we run out so quickly.
They just taste like candy in the summertime!
Of course they’re perfect when they’re served fresh in my Greek quinoa salad and orzo pasta salad, but they’re even more amazing cooked as their sweet flavor intensifies.
My cherry tomato jam is a great way to change things up, but these Oven Roasted Cherry Tomatoes are my all time favorite way to cook them.
If you think they taste like candy when they’re fresh, wait till you try these. 🙂
Table of contents
Why you’ll love this recipe:
- The cherry tomatoes are slow roasted, which intensifies their sweet, tangy flavor.
- It’s a great way to use an abundance from your garden or farmer’s market, and they keep for up to 2 weeks in the fridge.
- They’re a great way to elevate appetizers, cheese boards, pasta dishes, frittatas and sandwiches!
- There’s only 10 minutes of prep and 3 simple ingredients.
Recipe ingredients
This roasted cherry tomatoes recipe includes 3 ingredients, which can be customized as outlined below.
Ingredient notes
- Cherry tomatoes. Use your favorite varieties! Cooking time will vary based on the size of your tomatoes.
- Olive oil. Use half of the olive oil to roast the cherry tomatoes, then the other half to preserve them once they’re cooked.
- Dried basil. The basil may be substituted with your favorite herbs and seasonings, or even fresh garlic.
How to roast cherry tomatoes
This recipe couldn’t be easier. There’s only about 10 minutes of prep involved –the hardest part is waiting for them to finish cooking!
- Preheat the oven to 250 degrees F. Halve the cherry tomatoes and toss with 1 tablespoon of the olive oil, dried basil, salt and pepper. Turn each tomato top side up and spread in a single layer.
- Roast until the edges are dried but the insides are still juicy, checking for doneness after 2 hours.
FAQs
Roasted tomatoes are healthy as they are simply roasted with heart healthy olive oil and herbs. The flavor is amazingly sweet and tangy, so they’re a healthy addition to your favorite recipes.
Slow roasting intensifies the flavors of tomatoes, making them even sweeter.
Slow roasted tomatoes will keep in an air tight container in the refrigerator for up to 2 weeks with just a bit of oil to help keep them fresh.
How to use this recipe
Now that you’ve slow roasted cherry tomatoes, you can enjoy them with any number of dishes.
- Add them to Greek quinoa salad or orzo pasta salad.
- They’re a great addition to a cheese board
- Serve as an appetizer with crostini, ricotta or mozzarella cheese and basil pesto.
- Toss in chicken pesto pasta.
Recipe notes
- If your cherry tomatoes are on the smaller side, check for doneness after 1.5 hours.
- Change up these tomatoes with your favorite herbs or red pepper flakes for a bit of heat.
- Store in an air tight container and use within 2 weeks.
- Roasted cherry tomatoes are the perfect topping for crostini, or add them to cheese boards, pasta, salads and sandwiches!
More cherry tomato recipes you’ll love:
- Corn and tomato salad
- Greek panzanella
- Pasta with burst cherry tomatoes from NYT Cooking
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Oven Roasted Cherry Tomatoes
Ingredients
- 2 tablespoons extra virgin olive oil divided
- 1 pint cherry tomatoes stemmed and halved (your favorite variety)
- 1 teaspoon dried basil or your favorite herbs
- 1/4 teaspoon sea salt or to taste
- 1/8 teaspoon freshly ground black pepper or to taste
Instructions
- Preheat the oven to 250 degrees. Place the cherry tomatoes on a large rimmed baking sheet and toss with 1 tablespoon of the olive oil, basil, salt, and pepper. Turn each tomato top side up and spread in a single layer.2 tablespoons extra virgin olive oil, 1 pint cherry tomatoes, 1 teaspoon dried basil, 1/4 teaspoon sea salt, 1/8 teaspoon freshly ground black pepper
- Roast for 2 – 2.5 hours (depending on the size) or until the edges are dried but the insides are still juicy, checking for doneness after 2 hours. Cool on a wire rack, then place in an air tight container, tossing with the remaining 1 tablespoon of olive oil to preserve.
Notes
- If your cherry tomatoes are on the smaller side, check for doneness after 1.5 hours.
- Change up these tomatoes with your favorite herbs or red pepper flakes for a bit of heat.
- Store cherry tomatoes in an air tight container and use within 2 weeks.
- Roasted cherry tomatoes are the perfect topping for crostini, or add them to cheese boards, pasta, salads and sandwiches!
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
**This recipe was originally published in August 2016. The text has been modified to include additional information, and the photos have been updated to include step by step photos.
34 Comments on “Oven Roasted Cherry Tomatoes”
I don’t love fresh tomatoes, but I love cooking with them! This recipe looks like a great use of Summer’s bounty 😉
Thank you, Megan, and these taste like candy!
They look beautiful! Yum!
Thank you, Laura!