One of my new favorite things to do is to oven roast grape 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 grape 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 Grape Tomatoes:
1. Preheat oven to 250 degrees Fahrenheit. Rinse 1 pint of grape tomatoes. Slice in half and place in a medium-sized bowl.
2. Once grape 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 grape 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 grape 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
Oven Roasted Grape Tomatoes
Equipment
- Parchment Paper
- Baking Sheet
Ingredients
- 1 pint grape tomatoes
- 3-5 garlic cloves
- 1-2 tablespoon olive oil
- 1 pinch salt and coarse black pepper
Instructions
- Preheat the oven to 250 degrees Fahrenheit.
- Rinse 1 pint of grape tomatoes. Slice in half and place in a medium-sized bowl. Then peel 3-5 garlic cloves, slice in half, and add to the bowl of tomatoes. Add a pinch of salt and pepper to garlic/tomato mixture.
- 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.
- Line a baking sheet with parchment paper and pour the tomato garlic mixture on the baking sheet. Place your pan of halved cherry tomatoes into the oven. Check on the grape tomatoes half way through the cooking time–turning once. Once the tomatoes are shriveled they are done (about 2 hours 30 minutes).
- Take the grape tomatoes out of the oven and let cool completely before refrigerating. Store in an air tight container for up to 5 days.
Carla E says
Can these be frozen for later use after roasting?
Katie says
Hi Carla, great question. I’ve never froze these before because I typically always use them within a few days. I would imagine you could, but the consistency will probably change when you thaw them. Good luck if you give it a try!
Betsy says
I have yellow cherry tomatoes and am going to roast them using this recipe.
Katie says
Hi Betsy, yes, yellow cherry tomatoes should work great too!
Chloe says
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 says
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!
maxine says
lol we use celcuis here in NZ, glad I checked first! 🙂
Katie says
Yes, Maxine I’m glad you checked too!
maxine says
Are you using celcius or farnheit cos 250 for two and a half hours seems extreme!!
Katie says
Hi Maxine, I use Fahrenheit in all my cooking. It does seem extreme, but trust me it works and they come out beautifully!
C SEE says
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.
Cathy says
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 says
Cathy thanks for the advice! I love the idea of serving it on garlic bread!
Lacey says
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 says
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 says
I have frozen them before. If you are going to use them in pasta sauces they are great!
Katie says
Amanda–thanks for letting me know!
Judy says
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 says
Judy thanks for the heads up!
amand says
you never told us the cooking time?
Katie says
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.
JulieD says
I love this! I have ideas for this after I try this too. Thanks, Katie! 🙂
MommyNamedApril says
great minds must think alike – this is on my list for next week’s blogging! your pictures are gorgeous, btw!!!
Bee (Quarter Life Crisis Cuisine) says
I can’t STAND sun dried tomatoes but I think I would like these 🙂
Noble Pig - Cathy says
My fave way to eat maters!!