This time of year gardens + farmers markets are overflowing with fresh tomatoes, herbs, + produce.
Enter my favorite way to enjoy cherry tomatoes: garlic + herb infused, slightly crisp, and perfectly juicy.
This recipe is one of the easiest ever to hit the blog, and once you tried it, you’ll probably never need a roasted cherry tomato recipe again. It’s the ultimate go-to.
Use this recipe as a guide—mix the tomatoes with whatever herbs you have on hand, experiment with different spices, and roast in your favorite plain or infused oils.
A few things I love about these cherry tomatoes:
1) This recipe is virtually fail-proof. Roasting at a low temperature ensures that your tomatoes won’t burn quickly. Keep an eye on them and pull them out once they’re shriveled and crisp to your preference. 2) These tomatoes taste great in so many recipes (see below for a few of my favorites). 3) Finally, my roasted tomatoes are your on-the-go tomato dream. Store these tomatoes in an airtight container and they’ll keep out of the fridge for a day—ready to munch on with your favorite crackers on a long road trip or flight.
If you try this recipe, be sure to comment, leave a rating, and don’t forget to tag a photo #thelocalsprout on Instagram! I can’t wait to hear what you think!
I love adding these tomatoes to omelets, avocado toast, pesto pasta, pizza, salads, and stews. You can also blend these up to create a super thick + creamy pasta sauce. Or… snack on them… you can’t go wrong there.
How to: Roast Cherry Tomatoes
Materials
- 1 pint cherry tomatoes
- 1 Tbsp olive oil or sub your favorite infused oils
- 1/4 cup fresh herbs I love basil, parsley, and thyme, sub 2 Tbsp. dried herbs if fresh are unavailable
- 3 cloves garlic minced
- pinch each salt & pepper
Instructions
- Preheat oven to 325 degrees F.
- Half your tomatoes across the shorter way (see pictures).
- Spread, sliced side up, across two baking sheets, leaving a bit of space between each tomato.
- Drizzle oil over tomatoes and sprinkle with desired herbs, spices, garlic, salt and pepper.
- Bake for 1-2 hours, checking after the 50 minute mark and every 15 minutes or until tomatoes reach your desired texture. They should be shriveled and slightly crispy on the edges.
- Let tomatoes cool for 20-25 minutes, transfer to airtight container, and refrigerate until ready to enjoy.
Notes
Nutrition
