Roasted Cherry Tomatoes

Roasted Cherry Tomatoes

Slow roasting turns cherry tomatoes jammy and concentrated, with blistered skins and caramelized edges.

Total 40 min Makes 4 servings Calories 120/serving

Dietary

Vegan, Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Cherry tomatoes roast with olive oil, garlic, and herbs until they collapse into a sweet, concentrated sauce with blistered, caramelized skins. Serve them over pasta, spread on crusty bread, or stirred into grain bowls. The slow oven time coaxes out natural sugars, balancing the tomatoes' acidity without any added sweetener.

Ingredients

  • 2 pints cherry tomatoes
  • 3 tablespoons olive oil
  • 4 garlic cloves, thinly sliced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1 teaspoon dried oregano
  • 2 sprigs fresh thyme
  • 1 tablespoon balsamic vinegar

Method

  1. Preheat the oven to 400°F (200°C).

  2. Spread the cherry tomatoes in a single layer on a 9x13-inch rimmed baking sheet.

  3. Drizzle the tomatoes with olive oil and balsamic vinegar, then scatter the sliced garlic, salt, pepper, oregano, and thyme sprigs over the top.

  4. Toss gently with your hands or a spoon to coat the tomatoes evenly.

  5. Roast until the tomatoes are blistered, collapsed, and lightly caramelized at the edges, stirring once halfway through.

  6. Remove from the oven and discard the thyme sprigs. Let cool slightly before serving, spooning any pan juices over the tomatoes.

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    Roasted Cherry Tomatoes

    Cherry tomatoes roast with olive oil, garlic, and herbs until they collapse into a sweet, concentrated sauce with blistered, caramelized skins. Serve them over pasta, spread on crusty bread, or stirred into grain bowls. The slow oven time coaxes out natural sugars, balancing the tomatoes' acidity without any added sweetener.

    40 min 4 servings 120 cal

    Ingredients

    • 2 pints cherry tomatoes
    • 3 tablespoons olive oil
    • 4 garlic cloves, thinly sliced
    • 1 teaspoon kosher salt
    • 1/2 teaspoon black pepper, freshly ground
    • 1 teaspoon dried oregano
    • 2 sprigs fresh thyme
    • 1 tablespoon balsamic vinegar

    Method

    1. 1

      Preheat the oven to 400°F (200°C).

    2. 2

      Spread the cherry tomatoes in a single layer on a 9x13-inch rimmed baking sheet.

    3. 3

      Drizzle the tomatoes with olive oil and balsamic vinegar, then scatter the sliced garlic, salt, pepper, oregano, and thyme sprigs over the top.

    4. 4

      Toss gently with your hands or a spoon to coat the tomatoes evenly.

    5. 5

      Roast until the tomatoes are blistered, collapsed, and lightly caramelized at the edges, stirring once halfway through.

    6. 6

      Remove from the oven and discard the thyme sprigs. Let cool slightly before serving, spooning any pan juices over the tomatoes.