Roasted Cherry Tomatoes Recipe

There’s something incredibly cozy about the way cherry tomatoes burst with flavor when they’re roasted, and I just had to share this simple yet divine recipe that transforms them into a flavorful medley of juicy goodness.

Enhancing their natural sweetness through roasting, cherry tomatoes become an almost decadent side dish or topping. I use olive oil and sea salt to not quite a crazy degree elevate the flavor—it’s very, very good, but my absolute favorite part is adding minced garlic for depth of flavor.

Another lovely touch is a drizzle of balsamic vinegar just before serving.

Ingredients

• Cherry Tomatoes: Juicy and sweet, packed with vitamins A and C, and high in antioxidants.
• Olive Oil: Heart-healthy fats that promote good cholesterol levels and add richness.
• Garlic: Contains allicin, known for its anti-inflammatory and immune-boosting properties.
• Sea Salt: Enhances flavor while providing essential minerals like magnesium and calcium.
• Balsamic Vinegar: Adds a tangy sweetness with antioxidant-rich compounds.
• Fresh Basil: Fresh and aromatic, it has anti-inflammatory benefits and adds freshness.

Ingredient Quantities

• 2 pints cherry tomatoes
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon balsamic vinegar (optional)
• 2 tablespoons fresh basil, chopped (optional)

How to Make this

1. Heat your oven to 400°F (200°C).

2. Rinse the cherry tomatoes and dry them thoroughly before putting them into a large mixing bowl.

3. Combine the ingredients in a bowl with tomatoes as the base. Add minced garlic. Pour in olive oil. Sprinkle in sea salt and freshly ground black pepper. Toss until the coating is even.

4. Drizzle balsamic vinegar over the tomatoes. Then gently toss again to incorporate.

5. Arrange the tomatoes in a single layer on a baking sheet or in a roasting pan.

6. Preheat the oven and roast for about 20-25 minutes or until the tomatoes are just starting to burst and are softened.

7. Take the tomatoes out of the oven and allow them to cool for a bit.

8. If you are using basil that is fresh, you want to make sure to put the chopped basil over the tomatoes that have been roasted.

9. Transfer the roasted tomatoes to a serving dish. Pour over any pan juices that might look too good to leave behind. Season to taste.

10. Serve the warm, roasted cherry tomatoes as a mouthwatering accompaniment or delectable garnish. Bon appétit!

Equipment Needed

1. Oven
2. Large mixing bowl
3. Measuring spoons
4. Cutting board
5. Knife
6. Baking sheet or roasting pan
7. Tongs or spoon for tossing
8. Serving dish

FAQ

• Q: Can I use grape tomatoes instead of cherry tomatoes?A: Yes, you can substitute grape tomatoes, but they may need to roast a little longer since their skin is thicker.
• Q: How do I store the roasted cherry tomatoes?A: Keep them in a container that won’t allow any air to get in and in the cold of the refrigerator, and they should be fine to eat for up to 5 days.
• Q: Can I use dried basil instead of fresh basil?A: Yes, you can use 1 teaspoon of dried basil instead of fresh, but the fresh will give you a better flavor.
• Q: What if I don’t have balsamic vinegar?A: You can leave out the balsamic vinegar, but if you do, I recommend using a splash of lemon juice to keep the flavor interesting.
• Q: Can I make these in advance?A: Indeed, you can prepare roasted cherry tomatoes in advance and serve them at room temperature. If you would rather have them warm, reheat them gently in the oven.
• Q: What dishes pair well with roasted cherry tomatoes?They are super for pasta, salads, or as a topping for bruschetta and other appetizers.
• Q: Is there a lower calorie option instead of using olive oil?A: Lightly coat the tomatoes with either less olive oil or a cooking spray. But know this: Roasting tomatoes with their skins on without olive oil is like sunbathing in a snowstorm. You most certainly will not be in the best state of health, or in this case, flavor.

Roasted Cherry Tomatoes Recipe Substitutions and Variations

Grape tomatoes can be used in place of cherry tomatoes.
Avocado oil or melted coconut oil can take the place of olive oil.
Garlic in its fresh form can be exchanged for 1 teaspoon of garlic powder.
Kosher salt can be used in place of sea salt, in exactly the same amounts.
Red wine vinegar can be used in place of balsamic vinegar (optional).

Pro Tips

1. Use high-quality olive oil for the best flavor. Extra-virgin olive oil can enhance the dish, providing a rich and robust taste.

2. Ensure the cherry tomatoes are dried thoroughly after rinsing. Excess moisture can steam the tomatoes rather than roast them, affecting their texture.

3. For an extra layer of flavor, try adding a pinch of crushed red pepper flakes to give the dish a subtle kick.

4. If possible, let the tomatoes marinate with the garlic and olive oil mixture for about 10-15 minutes before roasting. This allows the flavors to meld and infuse into the tomatoes.

5. To prevent sticking and ensure easy cleanup, line your baking sheet with parchment paper or a silicone baking mat before spreading the tomatoes.