These Roasted Cherry Tomatoes are delicious little bites that help to make any party or dinner spread more flavorful and special. You won’t believe how simple they are to make!
It was the end of July and I saw a store selling jack-o-lanterns. While at first I was annoyed (Why so early?), I flipped the script in my head and used those pumpkins as a reminder to celebrate all the things I love about summer. And when I think about summer, I think about tomatoes.
Roasted Cherry Tomatoes:
This year I had the opportunity to plant a little garden in my backyard. One of my favorite things to grow is cherry tomatoes, so I planted two varieties: Ketchup and Fries and Sun Gold. If you’ve ever planted cherries tomatoes before, you’ll know that even two plants can yield a lot of fruit.
I’ve been coming up with creative ways to serve them (other than just dipping them into salt and popping them into my mouth) and this recipe for Roasted Cherry Tomatoes is one I’m loving.
How to Make Roasted Cherry Tomatoes:
As you might suspect, the process is pretty simple.
Add cherry tomatoes to a sheet pan, drizzle with olive oil and top with salt and pepper, then pop into the oven. That’s really it. (You can print the full recipe below for all the details.) However, I wanted to note a few things.
First, if you are presenting these as they are, it’s kind of fun to purchase the cherry tomatoes on the vine. I found mine at the local supermarket. They just make a beautiful presentation. However, cherry tomatoes already off the vine will work just as nicely.
Secondly, since you are using such limited ingredients, you’ll want to make sure they are really top quality. This recipe is best in the summer when tomatoes are fresh and in season. Also, splurge on some good olive oil. I like to pick mine up at HomeGoods. If you watch their ads, they often have great varieties at really good prices. I tend to stick to olive oils made in Italy.
They have such great flavors compared to table salt. Finally, freshly ground pepper is a must. Not only is it more flavorful, but the larger flakes look so much prettier, don’t you think?
How to Serve Roasted Cherry Tomatoes:
Now that your cherry tomatoes are roasted, how to you serve them?
– add them to a cheese board
– toss them into a salad
– put them on a cracker
– add them to a sandwich
– use them as a topping on hummus
And because I couldn’t leave you with just those ideas, I whipped up a recipe that features these roasted cherry tomatoes in such a a delicious way: Roasted Tomato and Burrata Crostini.
Friends, these are SO delicious. If you’re looking for an appetizer to wow and impress guests or if you just want to treat yourself, you are going to love this.
I created a separate blog post to share this recipe with you. You can find that here. Enjoy!
And with that, I hope you’ll hold onto summer like I am and give this recipe for roasted cherry tomatoes a try. Enjoy!
Roasted Cherry Tomatoes Recipe:
Roasted Cherry Tomatoes
- 2 pounds cherry tomatoes on the vine*
- 3-4 tablespoons olive oil
- sea salt flakes and freshly ground pepper
- Begin by preheating your oven to 275 degrees F.
- Place the tomatoes on a sheet tray. Lightly drizzle the olive oil over the tomatoes. Sprinkle with flake sea salt and freshly ground pepper.
- Roast the tomatoes in the oven for 90 minutes. The tomatoes should be darker and the juices runny. Serve immediately.