Roasted Cherry Tomatoes: How to Cook & Use Those Ripe Gems of Summer by Alison Mountford

Vegetables Cooking Tips
2 years ago
Roasted Cherry Tomatoes: How to Cook & Use Those Ripe Gems of Summer

I'm guilty of overbuying cherry tomatoes; we can't possibly eat them all. They're too good to waste so here’s an idea on how to use them:

  • Toss tomatoes with a good glug (professional term, I swear) of olive oil and salt on a sheet pan.
  • Add a clove of garlic if you have one.
  • Roast at 425 degrees F for about 8-10 minutes or until about half of them have popped.
  • Let cool and scrape all, including the oil and juices, into glass jars or plastic storage containers to eat later. They'll freeze well for six months or last in the fridge for a week.

Here’s how to eat them:

  • Saute sausage and add tomatoes near the end for a fast sauce.

You'll thank yourself in January for a burst of summer bounty!

How to Can Tomatoes: Your Step-by-Step Guide to Preserving Summer Tomatoes

Cherry Tomatoes: 5 Yummy Ways They Give You a Nutritional Boost!

Unripe Tomatoes: Try This Hack for Those Tomatoes That Didn't Ripen on the Vine

Donna John
Love roasted tomatoes. I like to throw some fresh basil or other herbs on top at the end of cooking. I had no idea you could freeze them!
Renee Herren
This looks delicious!

join discussion

Please login to comment.

recommended tips

Easy Mug Cake Recipes: This Chocolate Peanut Butter Mug Cake Recipe Is Better Than a Chocolate Peanut Butter Cup

Magic Vanilla Cake Recipe: Add a Little Magic to Your Life With This Fun Vanilla Custard Cake Recipe

Chocolate Pound Cake Recipe: Mama Would Be Proud of This Moist Chocolate Pound Cake

Homemade Almond Flour Recipe: Quick & Easy Gluten-free Almond Flour Recipe to Make at Home

Got 30 seconds? Sign up for and get the best of our tips each week!