Have you ever tried roasted tomatoes? Specifically slow-roasted cherry tomatoes, the best of all roasted tomatoes? If not, you have really been missing out! Last summer, our garden produced more cherry tomatoes than we could eat fresh, so I roasted several batches over the weekends.
You might be thinking that it’s hard to beat fresh cherry tomatoes (and I agree), but roasted cherry tomatoes are even nicer. The flavors and textures condense in the oven, yielding spectacularly sweet-tart, rich tomato flavor.
Once roasted, these tomatoes keep in the refrigerator for over a week, so this is a great way to preserve tomatoes a little longer. Commenters report that these tomatoes freeze wonderfully for winter time, too—Chris says you can pull them out of the freezer bag and add them to salads!
Honestly, I eat these tomatoes like candy. I have to stop myself from eating them all straight off the pan. Unlike most other roasted veggies, which I typically serve as a side dish, these roasted tomatoes are the perfect addition to many summer meals. They’ll turn a simple pasta with basil into a highly memorable dinner.
You’ll be happy to hear that roasting these cherry tomatoes require a much lower temperature than normal (just 250 degrees Fahrenheit). While they do require a couple of hours in the oven, you can throw these in the oven on a hot day without overheating your kitchen.
Tomato lovers, gardeners and weekend meal preppers, this roasted tomato recipe is for you!
Uses for Roasted Tomatoes
Try scattering roasted cherry tomatoes on any of the following:
- Quesadillas and tacos
- Salads with greens, herbs or whole grains
- Toasts or crackers spread with cream cheese, goat cheese or mashed avocado
Roasted tomatoes go particularly well with these Mediterranean flavors:
- Bell peppers
- Feta, goat cheese, mozzarella and Parmesan
- Olives and capers
- Zucchini and yellow squash
More Cherry Tomato Recipes to Try
- Baked Feta Dip with Cherry Tomatoes
- Caprese Pasta Salad
- Chunky Avocado Salsa
- Cucumber Tomato Salad with Greek Dressing
- Layered Panzanella
Please let me know how your roasted tomatoes turn out in the comments! I love hearing from you.
- Prep Time: 15 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 2 hours
- Yield: 2 cups 1x
- Category: Side dish
- Method: Roasted
- Cuisine: Mediterranean
- Diet: Vegan
These slow-roasted cherry tomatoes are completely irresistible on salads, pizzas, eggs, toasts and more. Make this simple recipe with your surplus tomatoes! Recipe yields about 2 cups roasted tomatoes.
- 2 pints (4 cups) cherry or grape tomatoes, halved lengthwise
- 2 teaspoons extra-virgin olive oil
- ¼ teaspoon fine salt
- Preheat the oven to 250 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper to prevent the tomatoes from sticking.
- Toss the tomatoes with the oil and salt on the parchment paper, then arrange the tomatoes so the cut sides are all facing up.
- Bake for 1 hour 45 minutes to 2 ½ hours, until the tomatoes are shrunken and shriveled and not too wet or squishy. Exact timing will depend on their size and your preferences.
- Let the tomatoes cool, then use as desired. Leftover tomatoes will keep well in the refrigerator, covered, for 1 week or longer. Or, freeze them for up to 6 months.