Open my refrigerator and you're almost guaranteed to find a container of roasted cherry tomatoes. Roasted tomatoes can be added to so many different dishes and they are so easy to make!
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You can roast different types of tomatoes (I used Roma here) but more often than not, I choose the little guys—cherry or grape.
My favorite way to roast tomatoes is simply with sliced garlic, olive oil, salt and pepper. These are ingredients that I always have around and you can never go wrong with those flavors! If you want to jazz up the tomatoes a bit, you can add in some hearty herbs like rosemary, oregano or thyme. Or if you're feeling fancy, try adding a pinch of saffron like I did for this pasta!
Once you've roasted your tomatoes, you can eat them all immediately, or store them in the fridge for up to a week. These tomatoes are great on sandwiches, avocado toast and eggs, mixed into pasta or soup, and spooned over meat and fish. I promise, once you get into roasting tomatoes on the reg, you'll be so happy you did!
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Simple Roasted Cherry Tomatoes
- 2 Pints cherry or grape tomatoes halved
- 4 Tablespoons olive oil
- 3 Cloves garlic thinly sliced
- ¾ Teaspoon kosher salt
- ½ Teaspoon pepper
- Pre heat oven to 400 degrees.
- In large bowl, toss the tomatoes with the olive oil, garlic, salt and pepper until evenly coated. In a large baking dish or rimmed baking sheet, spread the tomatoes out in an even layer. Roast the tomatoes until shriveled and bursting; about 20 minutes.
- Enjoy on everything and anything!
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