We all have cherry tomatoes coming out of our ears, right?! 🍅 Whether you’re picking them by the bucket from your garden or snagging them from the farmer’s market, this time of year, it feels like cherry tomatoes are EVERYWHERE. So what do you do with them? Well, here’s my go-to: Roasted Cherry Tomatoes!
Roasting them brings out a sweet, concentrated flavor that’s perfect for throwing in pasta, salads, or even just snacking on. Plus, you can freeze them for later, so you’ll be able to enjoy that summer tomato goodness long after the season ends.
PrintRoasted Cherry Tomatoes
My go-to when the cherry tomatoes are coming out of our ears. Roasting brings out a sweet, concentrated flavor, and they freeze beautifully for later.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: about 2 cups
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Ingredients
- 2 to 3 cups cherry tomatoes (or however many you have)
- 2 tablespoons olive oil
- 1 teaspoon Redmond salt (or your preferred salt)
- Optional: minced garlic, fresh herbs like thyme, rosemary, or oregano, and freshly ground pepper
Instructions
- Preheat your oven. 400°F (200°C). Hot enough to caramelize the tomatoes, not so hot that they burn.
- Prep the tomatoes. Rinse and dry them. Leave them whole, or cut them in half if you want more caramelization. I usually leave mine whole because it is quicker.
- Season them up. Spread them on a parchment-lined baking sheet. Drizzle with the olive oil and sprinkle with the salt. Add garlic, herbs, or pepper if you like, and toss so the tomatoes are well coated.
- Roast. 20 to 30 minutes, depending on the size of your tomatoes. They are done when they are soft, wrinkly, and starting to brown at the edges. Check small ones closer to 20 minutes.
- Cool and store. Let them cool completely, then refrigerate in an airtight container for 4 to 5 days. To freeze, spread them on a baking sheet until solid, then transfer to a freezer-safe bag for up to 6 months.
Notes
Ways to use them: tossed into pasta, added to a salad, blended into a quick tomato sauce, spooned onto pizza or bruschetta, or snacked on straight from the container.
Roasting cherry tomatoes is such an easy way to preserve their flavor, and having them ready to go in the freezer makes for a quick addition to just about any dish.
These started as heirloom tomatoes, which we grow for three good reasons. If you have bigger tomatoes than cherries, put them up as farm-fresh salsa.
Written by
Lane and Jules Morris
Authors and University of Tennessee faculty writing from our farm in East Tennessee about gardening, the farm kitchen, faith and designing a flourishing life at any age. More about us
