Roasted 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.