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Roasted cherry tomatoes transforms ordinary tomatoes into a flavorful condiment for pasta sauce, pizza, sandwiches and more!
Roasted cherry tomatoes are one of the least complicated tomato recipes. These sweet, silky little nuggets add something special to just about anything you put them in or on. Keep a container on hand at all times, and your simplest meals will pop with flavor.
As the tomatoes take a warm, slow bath in olive oil, their natural sugars become concentrated. It’s the best way to turn out-of-season or simply “meh” tomatoes into tasty jewels!
Another bonus from making these tomatoes is that your kitchen will smell like an Italian grandma’s tomato pasta sauce does on a Sunday afternoon — to me, that aroma means nourishment and comfort.
- Slow roasting vs high heat roasting: Rather than roasting cherry tomatoes quickly at high heat (like my favorite blistered cherry tomato sauce), baking them for hours at lower heat in the oven draws out their juices and evaporates them, which concentrates their flavor. This makes the tomatoes intensely sweet.
Ideas for roasted cherry tomatoes:
- Stir in a clove of finely chopped or grated garlic when the tomatoes come out of the oven.
- Add chopped fresh herbs such as thyme, oregano or basil when they’re finished roasting.
- Make a chunky pizza sauce/salsa: Roughly chop the tomatoes and mix with a dash of vinegar or fresh citrus juice, crushed garlic and some fresh chopped basil or cilantro.
- Puree the tomatoes in a blender to make an easy roasted tomato sauce.
- Layer the tomatoes on good bread with some fresh mozzarella, mayo and crisp bacon, then toast on a griddle.
- Add slow-roasted tomatoes to this roasted vegetable picnic sandwich.
- Toss them whole in salads or in pasta dishes, like this pasta with Sicilian pesto sauce.
Storage and freezing tips
- If you don’t use them up within a day, keep the tomatoes in a covered container in the fridge for up to 1 week.
- Drizzle olive oil over the surface of the tomatoes before storing to help keep them fresher.
- The tomatoes can be frozen for 1 month. Make sure to package them in an airtight container before freezing.
Slow Roasted Cherry Tomatoes
- 1 pound (900 g) cherry tomatoes, or small tomatoes, such as Campari
- ¼ cup (60 ml) extra-virgin olive oil
- ½ teaspoon salt
- Freshly ground black pepper
- Heat the oven to 275 degrees.
- Slice the tomatoes in half. Put them in a baking dish and pour over the olive oil. Add the salt and pepper and toss together gently.
- Roast 2-3 hours, until the tomatoes become shriveled, lightly caramelized and their juices have collected in the dish.
- Use right away, or cover and refrigerate up to a week.
Karen’s Notes and Tips
- This recipe is easily multiplied if you have a bigger batch of tomatoes to preserve. Be sure to use a baking dish or baking sheet large enough to fit them in one layer (or use multiple).
- Add a small pinch of sugar if your tomatoes taste acidic.
- For more flavor, stir in a clove of finely chopped or grated garlic when the tomatoes come out of the oven and stir in some chopped fresh herbs such as thyme, oregano or basil.