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Katie's Cucina » Recipes » Vegetable

Oven Roasted Grape Tomatoes

Published: Mar 26, 2012 · Modified: Jan 7, 2021 by Katie · This post may contain affiliate links

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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.

2.2.6

Ideas on what to use these gems in:

Orecchiette with Slow Roasted Tomatoes and Artichokes

oven-roasted-cherry-tomatoes

Oven Roasted Grape Tomatoes

Oven roasting tomatoes or any vegetable in that matter is an inexpensive way to add bold flavors to any dish.
5 from 1 vote
Print Pin Rate
Course: Side Dish
Cuisine: American
Prep Time: 10 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 40 minutes
Servings: 1 serving
Calories: 222kcal
Author: Katie

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.

Notes

Stir these into angel hair pasta or top a salad with them.

Nutrition

Calories: 222kcal | Carbohydrates: 21g | Protein: 5g | Fat: 15g | Saturated Fat: 2g | Sodium: 64mg | Potassium: 1158mg | Fiber: 6g | Sugar: 13g | Vitamin A: 3942IU | Vitamin C: 68mg | Calcium: 64mg | Iron: 1mg
Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!
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About Katie

Katie is a busy mom of 2 children who loves to feed her family delicious meals that don't take hours to cook! She started her blog 10 years ago as a way to help others get cooking in the kitchen.

Reader Interactions

Comments

  1. Carla E

    December 04, 2022 at 11:58 am

    Can these be frozen for later use after roasting?

    Reply
    • Katie

      December 05, 2022 at 12:24 pm

      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!

  2. Betsy

    September 29, 2021 at 8:57 am

    I have yellow cherry tomatoes and am going to roast them using this recipe.

    Reply
    • Katie

      September 30, 2021 at 1:31 pm

      Hi Betsy, yes, yellow cherry tomatoes should work great too!

  3. Chloe

    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?!!

    Reply
    • Katie

      October 18, 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!

  4. maxine

    February 16, 2013 at 9:14 pm

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

    Reply
    • Katie

      February 17, 2013 at 10:47 am

      Yes, Maxine I’m glad you checked too!

  5. maxine

    February 16, 2013 at 2:34 am

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

    Reply
    • Katie

      February 16, 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!

  6. C SEE

    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.

    Reply
  7. Cathy

    September 09, 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!

    Reply
    • Katie

      September 10, 2012 at 12:05 am

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

  8. Lacey

    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.

    Reply
    • Katie

      August 26, 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

      September 09, 2012 at 2:26 pm

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

    • Katie

      September 10, 2012 at 12:04 am

      Amanda–thanks for letting me know!

    • Judy

      September 17, 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

      September 17, 2012 at 2:35 pm

      Judy thanks for the heads up!

  9. amand

    May 23, 2012 at 6:55 pm

    you never told us the cooking time?

    Reply
    • Katie

      May 24, 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.

  10. JulieD

    March 29, 2012 at 8:02 pm

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

    Reply
  11. MommyNamedApril

    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!!!

    Reply
  12. Bee (Quarter Life Crisis Cuisine)

    March 27, 2012 at 11:28 am

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

    Reply
  13. Noble Pig - Cathy

    March 26, 2012 at 7:59 pm

    My fave way to eat maters!!

    Reply

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I'm Katie Jasiewicz: home cook, food blogger, and recipe developer. A busy mom of two children who loves to feed her family delicious meals that don’t take hours to cook! My mission is to create easy-to-make modern comfort food for the busy family. (more)

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