Are You looking for a quick and easy way to add flavor and pizzazz to your meals? Look no further than this delicious recipe for roasted cherry tomatoes! With simple ingredients, including cherry tomatoes, garlic, olive oil, and various herbs and spices, you can transform these bite-sized tomatoes into a deliciously sweet and savory dish perfect for adding to salads, pasta, sandwiches, and sandwiches more.
So why not try this recipe and take your meals to the next level with the mouthwatering flavor of roasted cherry tomatoes? They are small, bite-sized tomatoes cooked in the oven until caramelized and shriveled. The roasting process intensifies their flavor and sweetness and gives them a soft, tender texture.
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What are Roasted Cherry Tomatoes?
Roasted cherry tomatoes are small, bite-sized tomatoes cooked in the oven until they are caramelized and shriveled. The roasting process intensifies their flavor and sweetness and gives them a soft, tender texture.
Ingredients
Note: The full ingredients list is provided in the recipe card below.
- Cherry Tomatoes: The star of the dish, cherry tomatoes provide a sweet, tangy flavor and a burst of color. When roasted, they become tender and concentrated in flavor.
- Extra Virgin Olive Oil: The olive oil coats the tomatoes, helping them roast evenly and develop a rich, savory flavor. It also contributes to the overall sauce or dressing when poured over the tomatoes.
- Garlic: Sliced garlic adds a robust, aromatic flavor to the dish. It roasts and infuses the tomatoes and oil with a delightful garlic essence.
- Kosher Salt: Salt enhances the natural sweetness of the cherry tomatoes, balances the flavors, and helps with the caramelization of the tomatoes during roasting.
- Sugar: Sugar provides a touch of sweetness that complements the acidity of the tomatoes. It aids in creating a well-balanced and flavorful sauce.
- Red Pepper Flakes: Red pepper flakes add a gentle heat and spiciness to the dish. They give a subtle kick without overwhelming the other flavors.
- Freshly Cracked Black Pepper: Black pepper adds a layer of mild spiciness and depth to the dish. It complements the other herbs and spices.
- Herbs de Provence: This herb blend, typically containing herbs like thyme, rosemary, oregano, and marjoram, imparts a medley of earthy, aromatic flavors that elevate the tomatoes.
- Fresh Lemon Thyme or Plain Thyme: Fresh thyme leaves contribute an herby, aromatic essence. They pair well with tomatoes and other herbs.
- Fresh Basil Leaves: Julienned basil leaves introduce a fresh, aromatic, and slightly sweet element to the roasted tomatoes, enhancing their overall flavor.
- Fresh Rosemary: Rosemary, with its woody and piney notes, adds depth and complexity to the herbaceous profile of the dish.
- Bay Leaf: The bay leaf imparts subtle herbal and slightly floral notes to the roasted cherry tomatoes, enhancing the overall bouquet of flavors.
Tools you'll need
How to Make Cherry Tomatoes
Note: The full instructions are provided in the recipe card below.
Center a rack in the oven and preheat the oven to 400 degrees F. Toss cherry tomatoes with extra virgin olive oil, thyme, red pepper flakes, garlic, sugar, and herbs de Provence in a bowl—season with kosher salt and ground black pepper. Line a baking sheet with parchment paper and pour the tomato mixture evenly over the pan. Slide the pan into the oven and bake the tomatoes until shriveled and tender, about 45 to 60 minutes; turn the tomatoes over at half-time and open the oven for just a second every 30 minutes to eliminate the moisture that will build up in the oven.
Toss in the julienned basil leaves. Allow the tomatoes to come to room temperature on the baking sheet. When the tomatoes are cool, transfer them to an airtight container; pour whatever oil remains in the pan over the tomatoes. If you plan to keep the tomatoes longer than 5 days, pour in enough extra virgin olive oil to cover and refrigerate.
Substitutions
- Cherry tomatoes: If you can't find cherry tomatoes, you can substitute grape tomatoes or even larger tomatoes that have been cut into smaller pieces.
- Herbs and spices: If you still need to get all the herbs and spices called for in the recipe, you can substitute them with other herbs and spices you have on hand. For example, you can use dried thyme or oregano instead of fresh lemon thyme. Or skip the herbs de Provence altogether and use Italian seasoning or a mix of dried basil, oregano, and thyme.
- Sugar: If you prefer not to use sugar, substitute it with honey, maple syrup, or agave nectar.
- Olive oil: You can substitute olive oil with any other oil, such as vegetable or canola.
- Garlic: If you don't have fresh garlic, use garlic powder or minced garlic from a jar.
- Fresh herbs: You can use dried herbs instead if you need fresh herbs. Remember that dried herbs are more concentrated in flavor, so you may need to adjust the amount accordingly.
Variations
- Add cheese: After the cherry tomatoes have roasted, sprinkle them with crumbled feta cheese, goat cheese, or grated Parmesan cheese. This will add a creamy, salty element to the dish.
- Make a dip: Puree the recipe in a blender or food processor until smooth, then serve as a dip with crackers or bread.
- Serve with pasta: Toss the roasted cherry tomatoes with cooked pasta and additional olive oil for a simple and delicious pasta dish.
- Add vegetables: Roast other vegetables with the cherry tomatoes, such as sliced zucchini, bell peppers, or eggplant. This will add more texture and flavor to the dish.
How to Serve
- Pasta Topping: Add the roasted cherry tomatoes to cooked pasta and some flavorful oil they were stored in. Toss them with your favorite pasta sauce, such as marinara or pesto, for sweet and savory flavors.
- Salad Ingredient: Roasted cherry tomatoes make a delicious addition to salads. Toss them into mixed greens or Caprese salad with fresh mozzarella and basil. The caramelized tomatoes will add a delightful pop of flavor and color.
- Bruschetta or Crostini: Spread some toasted baguette slices with creamy goat cheese or ricotta, then top them with roasted cherry tomatoes. Garnish with fresh herbs like basil or parsley for an appetizer bursting with taste.
- Sandwich or Wrap Filling: Use roasted cherry tomatoes to flavorful fill sandwiches or wraps. They pair well with grilled chicken, fresh greens, and creamy spreads. The roasted tomatoes will add a burst of juiciness and tangy sweetness.
- Pizza Topping: Sprinkle it over your homemade or store-bought pizza before baking. They will caramelize further in the oven, infusing your pizza with concentrated flavor.
How to Store & Re-Heat
To store: Allow them to cool completely after roasting. Once they have reached room temperature, transfer them to an airtight container. Pour any remaining oil from the baking sheet over the tomatoes to keep them moist and flavorful. You can refrigerate the container if you plan to consume the tomatoes within 5 days. However, if you want to store them longer, cover the tomatoes with enough extra virgin olive oil to ensure they are fully submerged, and then refrigerate. The oil helps to preserve the tomatoes and maintain their texture and taste.
To reheat: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Take the desired amount of refrigerated roasted cherry tomatoes out of the container, allowing any excess oil to drain off. Place the tomatoes on a baking sheet or in an oven-safe dish and spread them out in a single layer. Heat them in the oven for 10-15 minutes or until warm. Keep an eye on them to avoid overcooking or burning. Once heated, you can use the reheated tomatoes in various dishes or enjoy them as a flavorful topping.
Make-Ahead
Unfortunately, most of the ingredients in this recipe, such as cherry tomatoes and herbs, are best used fresh to achieve the intended flavor and texture. However, you can prepare some ingredients beforehand, such as peeling and slicing the garlic cloves and storing them in an airtight container until ready.
Additionally, you can mix the dry spices, such as the salt, sugar, red pepper flakes, black pepper, and herbs de Provence, in a small bowl ahead of time to make the seasoning process quicker when cooking. However, it's important to note that fresh herbs, such as basil and thyme, should be added towards the end of the cooking process to preserve their flavors and aromas.
Tips for Making The Best Roasted Cherry Tomato
- Use ripe cherry tomatoes: Choose cherry tomatoes that are ripe and firm for the best flavor and texture.
- Cut the tomatoes evenly: Cut the cherry tomatoes in half or keep them whole, but ensure they are cut or prepared as evenly as possible to ensure even roasting.
- Use good quality olive oil: Extra virgin olive oil will add richness and depth of flavor to the roasted tomatoes.
- Don't overcrowd the baking sheet: Make enough space between the tomatoes so they roast evenly and stay smooth.
- Season well: Be bold and use the full seasonings listed in the recipe. Combining salt, sugar, red pepper flakes, black pepper, and herbs de Provence will help bring out its flavors.
- Use fresh herbs: Fresh herbs like thyme, basil, and rosemary add freshness and flavor to the roasted cherry tomatoes. Add them towards the end of the cooking process to preserve their flavors.
- Roast at the right temperature: Roast it at 400°F (200°C) for 20-25 minutes or until slightly wilted and caramelized.
- Let the tomatoes cool down: Allow it to cool down to room temperature before serving or storing. This will help to preserve their texture and flavor.
FAQ
My roasted cherry tomatoes turned out too mushy. What did I do wrong?
You may have overcooked the tomatoes. They should be tender and shriveled, not overly soft. Reduce the cooking time next time, and keep an eye on them to prevent overcooking.
The tomatoes are too dry. What should I do?
If your tomatoes turn out too dry, add a bit more olive oil when transferring them to an airtight container. The extra oil will help keep the tomatoes moist.
The tomatoes taste too sour. How can I fix this?
If your cherry tomatoes are too sour, you can increase the sugar quantity slightly in the recipe to balance the acidity. Taste and adjust according to your preference.
My herbs de Provence have lavender, and I don't like it. What can I use as a substitute?
If you don't like lavender in your herbs de Provence, you can use a blend that doesn't contain lavender. Or, you can make your own mixture with dried herbs like thyme, rosemary, oregano, and marjoram.
My cherry tomatoes are sticking to the parchment paper. How can I prevent this?
To prevent the tomatoes from sticking to the parchment paper, lightly grease the paper with a small amount of olive oil before spreading the tomatoes on it.
Can I use dried herbs instead of fresh ones?
While fresh herbs are recommended for this recipe, you can use dried herbs if you don't have fresh ones. Use about ⅓ of the amount specified for fresh herbs, as dried herbs are more potent.
Can I adjust the level of spiciness in this recipe?
You can adjust the spiciness by adding more or less red pepper flakes according to your taste. Start with the amount suggested and adjust from there.
Can I use other types of tomatoes instead of cherry tomatoes?
While cherry tomatoes work best for this recipe, you can experiment with other small tomato varieties, but be aware that the cooking time may vary depending on the size and thickness of the tomatoes.
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Recipe
Easy Cherry Tomatoes
Ingredients
- 2 lbs cherry tomatoes, halved or whole
- ½ cup extra virgin olive oil
- 4 garlic cloves , peeled and sliced
- 1 teaspoon kosher salt , adjust to taste
- 1 teaspoon sugar
- 1 teaspoon red pepper flakes
- ½ teaspoon freshly cracked black pepper
- 2 teaspoons herbs de Provence (without lavender)
- 3 sprigs of fresh lemon thyme or plain thyme
- 20 fresh basil leaves , julienne
- 1 sprig of fresh rosemary (about 3 inches) 1 bay leaf
Instructions
- Center a rack in the oven and preheat the oven to 400 degrees F.
- Toss cherry tomatoes with the extra virgin olive oil, thyme, red pepper flakes, garlic, sugar, and herbs de Provence, in a bowl. Season with kosher salt and ground black pepper.
- Line a baking sheet with parchment paper and pour the tomato mixture evenly over the pan. Slide the pan into the oven and bake the tomatoes until shriveled and tender, about 15 to 20 minutes; turn the tomatoes over at half-time and open the oven for just a second every 30 minutes or so to get rid of the moisture that will build up in the oven. Toss in the julienned basil leaves.
- Allow the tomatoes to come to room temperature on the baking sheet. When the tomatoes are cool, transfer them to an airtight container; pour whatever oil remains in the pan over the tomatoes. If you plan to keep the tomatoes longer than 5 days, pour in enough extra virgin olive oil to cover and refrigerate. Enjoy!
Notes
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.