Name: Roasted Cherry Tomatoes
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Ingredients: 2½ pints cherry or grape tomatoes; ½ cup onion (sliced); 4-5 cloves garlic; 2 tablespoons balsamic vinegar; 1 tablespoon olive oil (extra virgin); ½ teaspoon italian seasoning; ½ teaspoon basil (dried); ½ teaspoon oregano; ½ teaspoon garic powder; ½ teaspoon rosemary; ¼ teaspoon red pepper flakes; ¼ teaspoon salt; ¼ teaspoon pepper; 2-3 sprigs fresh thyme leaves ((optional)); 2-3 sprigs fresh rosemary ((optional)); 3-4 leaves fresh basil (julienned ); ¼ cup grated parmesean cheese ((optional)); 2 tablespoons balsamic glaze ((optional))

^{I am absolutely obsessed with this recipe!!! This may be the most simple topping to a crusty piece of bread, scrambled eggs or a piece of grilled meat. Just a few easy ingredients pack big flavor when throwing together a meal or an appetizer.}

The first time I made this recipe was the last time (and definitely the LAST time) I grew cherry tomatoes on my back patio in FL. Growing up I remember having an abundance of tomatoes of all sizes each summer. When I attempted to grow my own, it all went well until you turn your back on the plant for 2 days. Also, they were baking in the hot Florida sun. And then not to mention my little dog who thought they were treats for every time he went outside. I’ll admit, it was more work than I wanted to put into growing tomatoes for a few salads.

I do remember finding some pints on sale at the grocery store while I had about a pint left at home. I decided to roast them all at once (so it looked like I had more from my garden than I really did). I quickly had to use them all at once and came up with this easy recipe for keeping and using the tomatoes for a few extra days. I was shocked! They turned out SO GOOD and instantly became a weekly recipe.

I will say that I had a lot of fresh herbs growing at the same time. When the garden was completely gone I tried with some store bought ingredients and dried herbs and it was just as good! I knew from that moment on that I would be making this recipe booster at least once or twice a month (if not weekly).

There are a ton of recipes to serve this with! I made this again, week after week in 2021 because I am obsessed with this tomato dish and it’s perfect on so many things. In fact, making it ahead of time and adding it to so many things is a great tip!

Top this on my Veggie & Goat Cheese Crustless Quiche , or pack them inside my Pesto & Goat Cheese Veggie Quesadilla! Serve with my Million Dollar Avocado Toast, Crispy Air Fryer Zucchini Fries, Grilled Corn & Zucchini Burrata Salad or even in a Lunch Box Veggie Sandwich! Leftover tomatoes go great in Saucy & Spicy “Chorizo” Shakshuka , Spaghetti Squash & Meatball Boats, or in my Red Wine Marinara!

This is honestly the simplest recipe. It’s fool proof and it makes a piece of bread look like a restaurant-quality appetizer. Top your chicken, salmon, eggs, toast and salads with these tomatoes. The best thing I made was a layered ricotta dip with pesto, cheeses and roasted tomatoes on top. Feel free to mix in with pasta as well for a flavor boost. Puree the whole dish completely and make a simple sauce. The possibilities are endless!

Make this recipe all year round! It’s super healthy for you and really great to even snack on if you need an excuse to dip or top your bread with something other than butter. The tomatoes get super caramelized, sweet and it’s best hot out of the oven.

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Roasted Cherry Tomatoes

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^{I am absolutely obsessed with this recipe! This may be the most simple topping to a crusty piece of bread, scrambled eggs or a piece of grilled meat. Just a few easy ingredients pack big flavor when throwing together a meal or an appetizer.}

Prep Time:5 mins

Cook Time:50 mins

Total Time:55 mins

Ingredients

2½ pints cherry or grape tomatoes
½ cup onion sliced
4-5 cloves garlic
2 tablespoons balsamic vinegar
1 tablespoon olive oil extra virgin
½ teaspoon italian seasoning
½ teaspoon basil dried
½ teaspoon oregano
½ teaspoon garic powder
½ teaspoon rosemary
¼ teaspoon red pepper flakes
¼ teaspoon salt
¼ teaspoon pepper
2-3 sprigs fresh thyme leaves (optional)
2-3 sprigs fresh rosemary (optional)
3-4 leaves fresh basil julienned
¼ cup grated parmesean cheese (optional)
2 tablespoons balsamic glaze (optional)

Instructions

Preheat oven to 400°
Combine all ingredients (except parmesan and fresh basil) in a 9” x 13” shallow baking dish. Toss with hands or use a large spoon to make sure tomatoes are coated with oil and seasoning. Top with thyme and rosemary sprigs if desired.
Bake at 400° for 20-30 minutes. Remove and stir. Remove thyme and rosemary sprigs at this time. Place back into the oven for 15-20 minutes until tomatoes are bubbling. Add cheese immediately if desired and/or drizzle with balsamic glaze. When cool, top with fresh basil, balsamic glaze and salt and pepper if needed.
Serve on top of crusty bread, meat, or even eggs!

Notes

How long does it last and where?

This can last in the fridge for 5-6 days.

Can you freeze it?

I did freeze these one time and when they defrosted they broke down more so I used it as a pizza sauce on the top of my flat bread. Or simply add them to a homemade or store bought tomato sauce. See Red Wine Marinara recipe.

Substitutions?

Common question…Is this recipe only for cherry/grape tomatoes? No, not necessarily. I think it’s better that way but I have halved and quartered grape tomatoes (which tend to be double the size of cherry) and it worked just fine. Remember, the more liquid in each tomato the less likely they are to brown up and create a rich color.

Yes, I am aware there is a difference between cherry and grape tomato shapes. They are, however, similar in size. For this recipe I have used both and even a combination of the two. It’s all fine.

Any type of sliced or chopped onion will work. I have also used different cuts of garlic and I think the best without it burning is smashed cloves that aren’t finely chopped.

Any type of Italian herb works well in this. If you have fresh basil though, it’s best to add that after the cooking process. All dried Italian herbs work really well too.

Feel free to garnish with any Italian cheese on the top. I like something that is a little more salty like grated parmesan because it balances the sweetness. It’s not a cheesy recipe, the cheese just adds subtle flavor.

Tips and tricks

I know I have seen recipes where the tomatoes were larger and cooked down. Just be mindful of cooking times and even a nice broil will add a char to the tomatoes if they aren’t browning as fast as you would like…just keep an eye on the oven.

If you are in a time crunch and want to make these without the oven, simply sauté for 15 minutes in a hot frying pan. This way you can adjust the consistency faster and cook it exactly how you want it.

It’s best to use firm tomatoes vs. ones that are a little mushy and a day or two past saving.

This can be made a day ahead. Also, if you want to cook it day of but don’t feel like preparing it the day of, everything can be mixed and stored in the fridge. It’s simple to pop in the oven when you get home and the flavors are married together for that time. I have done this before a party and it just saved me the time and mess of getting a bunch of ingredients out.

What to serve it with…

On top of chicken, salmon, eggs, crusty bread slices, pasta, steak, toast, salads, pizzas, baked brie or even in a roasted vegetable sandwich!

So far my two favorite recipes I used it for was on top of baked cheese and on top of toasted baguettes with basil.