Oven Roasted Cherry Tomatoes

One of my new favorite things to do is to oven roast cherry tomatoes. I was never fond of these little gems until the past year when I discovered slow roasting them for hours on a low temperature. I like to slow roast cherry tomatoes on the weekend and place them in a container to be used in meals throughout the week. Oven roasting tomatoes or any vegetable in that matter is an inexpensive way to add bold flavors to any dish.

Here is my first step-by-step picture directions for Oven Roasted Cherry Tomatoes:

1. Preheat oven to 250 degrees Fahrenheit. Rinse 1 pint of cherry tomatoes. Slice in half and place in a medium-sized bowl.

2. Once cherry tomatoes are sliced in half peel 3-5 garlic cloves.

3. Slice in half cloves of garlic, and add to the bowl of tomatoes.

4. Add a pinch of salt and pepper to garlic/tomato mixture.

5. Pour 1-2 tablespoons of olive oil over the mixture. Using a spoon; mix well until all the olive oil, salt, and pepper is well incorporated.

6. Line a baking sheet with parchment paper and pour the tomato garlic mixture on the baking sheet.
 7. Place your pan of halved cherry tomatoes into the oven.

8. Check on your cherry tomatoes half way through the cooking time–turning once.

9. Once your tomatoes are shriveled and your home smells amazing–you know your little gems are done (about 2 hours and 30 minutes). Take the cherry tomatoes out of the oven and let cool completely before refrigerating. Store in an air tight container for up to 5 days.

Oven Roasted Cherry Tomatoes
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Cook time: 
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Ingredients
  • 1 pint cherry tomatoes
  • 3-5 garlic cloves
  • 1-2 tbsp olive oil
  • pinch of salt and coarse black pepper
  • Baking Sheet
  • Parchment Paper
Instructions
  1. Preheat the oven to 250 degrees.
  2. Rinse 1 pint of cherry tomatoes. Slice in half and place in a medium-sized bowl.
  3. Once cherry tomatoes are sliced in half peel 3-5 garlic cloves.
  4. Slice in half cloves of garlic, and add to the bowl of tomatoes.
  5. Add a pinch of salt and pepper to garlic/tomato mixture.
  6. Then pour 1-2 tablespoons of olive oil over the mixture. Using a spoon; mix well until all the olive oil, salt, and pepper is well incorporated.
  7. Line a baking sheet with parchment paper and pour the tomato garlic mixture on the baking sheet.
  8. Place your pan of halved cherry tomatoes into the oven.
  9. Check on your cherry tomatoes half way through the cooking time--turning once.
  10. Once your tomatoes are shriveled and your home smells amazing--you know your little gems are done (about 2 hours 30 minutes). Take the cherry tomatoes out of the oven and let cool completely before refrigerating. Store in an air tight container for up to 5 days.

Ideas on what to use these gems in:

Orecchiette with Slow Roasted Tomatoes and Artichokes


21 Comments

  1. My fave way to eat maters!!

  2. I can’t STAND sun dried tomatoes but I think I would like these :)

  3. great minds must think alike – this is on my list for next week’s blogging! your pictures are gorgeous, btw!!!

  4. I love this! I have ideas for this after I try this too. Thanks, Katie! :)

  5. amand

    you never told us the cooking time?

    • Your right! Some how I left that out. I just updated the recipe. You’ll roast in the oven at 250 degrees for 2 hours and 30 minutes.

  6. Has anyone tried freezing them? I have a ton of cherry tomatoes from my garden that I don’t want to go to waste.

    • Hi Lacey–I have never tried freezing the oven roasted cherry tomatoes and to be honest I’m not sure how they would take. Good luck & sorry I couldn’t be of more assistance!

    • I have frozen them before. If you are going to use them in pasta sauces they are great!

    • I have used Marisa’s recipe from foodinjars.com and she DOES freeze them after roasting. So that’s what I’ve started to do, since I’m overwhelmed with cherry tomatoes right now! Haven’t thawed any, though, to see how they taste. She he thaws them in the winter and uses them in soups, tomato sauces, etc. to add flavor to recipes. They’re also great on burgers in place of catsup!

  7. I have frozen these the past two years with excellent results. I just pack them in half pint plastic freezer jars. It is sooo amazing to pull these out in the winter and serve with toasted garlic bread. Super Yum!

  8. I used fresh cherry tomatoes “roasted” making single serve pizzas. I put cherry hot red peppers in w/ tomatoes on the last half of roasting time, used fresh tomato sauce, real mozzarella cheese, tomatoes and peppers to top the rolled out biscuits. Delicious, sweet/ spicy. My husband loved them. P. S. I rolled the biscuits w/ flour mixes w/ Italian Spice mix.

  9. Are you using celcius or farnheit cos 250 for two and a half hours seems extreme!!

    • Hi Maxine, I use Fahrenheit in all my cooking. It does seem extreme, but trust me it works and they come out beautifully!

  10. lol we use celcuis here in NZ, glad I checked first! :)

  11. I tried this recepie and after about 20mins my tomatoes burnt to a crisp!! I dont understand how you can put cherry tomatoes in an oven on that heat for so long and them not burn??? What am i doing wrong?!!

    • Hi Chloe–I’ve made these a dozen times. Did you try oven roasting them at 250 degrees Fahrenheit? I’ve never had them burn on me before… low and slow is the key with these tomatoes!

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