Today we are saying hello to fall with a simple, roasted veggie recipe.
This time of year means abundant produce and farmers selling baskets full of red, ripe cherry tomatoes at the market.
If you’re ready to take your cherry-tomatoes to the next level (and make them last longer), this recipe is for you!
Let’s make some simple roasted cherry tomatoes!
I love cherry tomatoes, but eating them raw does get old after a while. Roasting them adds a new texture, creates an earthy flavor, and preserves them for longer use.
My roasted cherry tomatoes recipe is one I rely on so much this time of year. It is simple, requires very little work, and goes well with everything from toast to salad!
I hope you love this recipe as much as I do! It is:
& so versitile
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!
- 2 pints cherry tomatoes, halved (about 60 tomatoes)
- 2 Tbsp. olive oil
- 2 tsp dried thyme
- 1 tsp dried parsley
- 1 tsp sea salt
- pinch black pepper
- sliced sourdough bread, extra olive oil
- Preheat oven to 275 degree F.
- Arrange cherry tomatoes on a large baking sheet, cut, flat side up.
- Drizzle with olive oil so tomatoes are well-coated. Sprinkle with thyme, parsley, sea salt, and black pepper.
- Roast for about 2-2½ hours—or until tomatoes start to shrivel and blister.
- Enjoy tomatoes with fresh bread and drizzled with extra olive oil. These tomatoes also make great additions to salad, pasta, or soup.
- Leftovers will keep refrigerated inn airtight container for up to 5 days or in freezer for 2 months.