Roasted Cherry Tomatoes Recipe: The True (Healthy) Gems of Summer by Alison Mountford
Cherry tomatoes are like sparkling rubies, the true gems of summer. Cherry tomatoes are so colorful, healthy and delicious that I'm guilty of overbuying (or over-growing) them. We can't possibly eat all these tomatoes, but they're too good to waste.
That's why this easy roasted cherry tomatoes recipe is one of the best ways to use them. So quick and yummy, and they work well with pasta or bruschetta. See additional ideas for how to use them in Recipe Notes. You'll thank yourself in January for a burst of summer bounty.
To make these easy roasted cherry tomatoes you will need garden fresh (or farmers market fresh) cherry tomatoes, extra virgin olive oil and fresh garlic. The tomatoes are tossed in the olive oil and garlic, seasoned with sea salt and black pepper and roasted for about 10 minutes. So easy!
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Cuisine: American
Prep Time: 5 minutes
Cook Time: 8 to 10 minutes
Total Time: 13 to 15 minutes
Servings: Makes 1 quart
Ingredients:
- 1 quart cherry tomatoes, whole or sliced in half
- 1/4 cup extra virgin olive oil
- 1 clove garlic, minced
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Recipe Notes
- Sauté sausage and add tomatoes near the end for a fast sauce.
- Mash with butter and melt over a grilled steak or chicken breast
Here's how to make it:
- Toss tomatoes in olive oil and garlic. Place tomatoes on a flat baking sheet. Sprinkle with sea salt and pepper, to taste.
- Roast tomatoes at 425 degrees F for about 8 to 10 minutes.
- Let cool and scrape all, including the oil and juices, into glass jars or storage containers. They'll freeze well for six months or last in the fridge for about a week.
Recipe cooking times and servings are approximate. To ensure image quality, we may occasionally use stock photography. Need to convert cooking and baking measurements? Here are some kitchen conversion charts. Here's how to submit your recipes to 30Seconds.
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