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Katie's Cucina

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
Author: Katie Jasiewicz author of Katie’s Cucina
Prep time: 10 mins
Cook time: 2 hours 30 mins
Total time: 2 hours 40 mins
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

   

22 Responses to “Oven Roasted Cherry Tomatoes”

  1. Noble Pig - Cathy posted on March 26, 2012 at 7:59 pm (#)

    My fave way to eat maters!!

  2. Bee (Quarter Life Crisis Cuisine) posted on March 27, 2012 at 11:28 am (#)

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

  3. MommyNamedApril posted on March 27, 2012 at 9:59 pm (#)

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

  4. JulieD posted on March 29, 2012 at 8:02 pm (#)

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

  5. amand posted on May 23, 2012 at 6:55 pm (#)

    you never told us the cooking time?

    • Katie replied on May 24th, 2012 at 7:07 am

      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. Lacey posted on August 24, 2012 at 5:22 pm (#)

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

    • Katie replied on August 26th, 2012 at 9:13 pm

      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!

    • Amanda replied on September 9th, 2012 at 2:26 pm

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

      • Katie replied on September 10th, 2012 at 12:04 am

        Amanda–thanks for letting me know!

    • Judy replied on September 17th, 2012 at 12:42 pm

      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!

      • Katie replied on September 17th, 2012 at 2:35 pm

        Judy thanks for the heads up!

  7. Cathy posted on September 9, 2012 at 1:15 pm (#)

    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!

    • Katie replied on September 10th, 2012 at 12:05 am

      Cathy thanks for the advice! I love the idea of serving it on garlic bread!

  8. C SEE posted on September 28, 2012 at 1:41 pm (#)

    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. maxine posted on February 16, 2013 at 2:34 am (#)

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

    • Katie replied on February 16th, 2013 at 9:04 am

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

  10. maxine posted on February 16, 2013 at 9:14 pm (#)

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

    • Katie replied on February 17th, 2013 at 10:47 am

      Yes, Maxine I’m glad you checked too!

  11. Chloe posted on October 18, 2013 at 7:58 am (#)

    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?!!

    • Katie replied on October 18th, 2013 at 11:41 am

      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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