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. 🙂

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!

1. 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.
2. Roast until the edges are dried but the insides are still juicy, checking for doneness after 2 hours.

FAQs

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:

• Cherry tomato salsa
• Corn and tomato salad
• Greek pasta
• 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

Servings: 8 servings

Prep Time: 10 minutes mins

Cook Time: 2 hours hrs

Inactive Time: 0 minutes mins

Total Time: 2 hours hrs 10 minutes mins

Oven Roasted Cherry Tomatoes are sweet, tangy and completely addictive!  They're great as a topping for crostini, as part of a cheese board or adding to pasta and salads!

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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

Equipment

• Rimmed Baking Sheets 16 3/4″ x 12″
• Weck Mold Jars .5 Liter

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

Calories: 42kcal, Carbohydrates: 2g, Protein: 1g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Sodium: 79mg, Potassium: 133mg, Fiber: 1g, Sugar: 1g, Vitamin A: 290IU, Vitamin C: 13mg, Calcium: 10mg, Iron: 1mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Course: Condiments

Cuisine: American

Author: Marcie

Keyword: oven roasted cherry tomatoes, roasted cherry tomatoes, slow roasted cherry tomatoes

All recipes and images © Flavor the Moments.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!

**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.

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