Roasted Cherry Tomatoes
Roasted cherry tomatoes, sweet and blistered — tomato pasta, roasted tomatoes and garlic, cherry tomato pappardelle, burrata bruschetta — for easy weeknights.
★ side
sideRoasted Tomatoes & Garlic
Amazingly sweet and tangy versatile tomatoes that can be used to spread on hummus or avacado toast, added to pasta or rice dishes, over fish or chicken along with any other way you desire.
Jennifer RudolphIngredients
- 3 pints Any color Cherry or Grape Tomatoes
- 6-8 whole cloves Garlic
- 1/3 cup Extra Virgin OliveOil
- 3/4 tsp Salt
- 1/2 tsp Sugar
- 1/2 tsp Black pepper
Instructions
- 1Preheat oven to 375 degrees.
- 2Add tomatoes and garlic cloves to the bottom of a baking dish. I use my lasagna pan so they all fit in one layer.
- 3Coat them with the olive oil, salt, sugar and pepper. Just a note, the sugar is not added for sweetness, so don’t add more unless your tomatoes are really tart. The sugar is used to help offset the acidity of the tomatoes and add caramelization.
- 4Spread them out to one layer and bake uncovered for 45 minutes.
- 5Bump the heat up to 400 and bake for 15 more minutes so some of the liquid evaporates and the tomatoes caramelize.
- 6Remove from the oven and let sit for 20 minutes. Store them in an airtight container and use within the week. You can freeze any you do not use.
- 7You can also add fresh herbs during the roasting process such as Thyme, Rosemary or Oregano. I wouldn’t add fresh basil because it will burn; however, you can use dried. Just add a few whole sprigs to the pan when coating the tomatoes. The only reason I don’t use herbs during the roasting process is because I use these tomatoes for so many different dishes which can call for different herbs.
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Open in Pepper →A Pint Of Tomatoes Makes Dinner
A pint of cherry tomatoes is cheap, keeps on the counter, and turns into something else entirely in a hot oven. They split, the juice cooks down sweet, and you have a sauce without doing much of anything.
Cooks on Pepper reach for this collection on the nights the fridge looks empty — when there's pasta in the pantry, a little cheese, and half an hour before everyone's hungry.
Every recipe here starts with that pan of tomatoes: Roasted Tomatoes & Garlic, Roasted Tomato Pasta with feta, Cherry Tomato Pappardelle, Crispy Chicken with Roasted Tomatoes and Hot Honey, and a Roasted Tomato and Cream Cheese Dip for company.
Quick Tips
- 1
Roast hot and fast
Set the oven to 400°F and give them 20 to 25 minutes, until the skins split and the edges brown. Lower and slower just steams them.
- 2
Give them room
Spread tomatoes in one layer on a sheet pan with at least an inch of space between them, using two pans if you need to.
- 3
Leave the garlic whole
Toss in 5 or 6 unpeeled cloves so they turn soft and sweet instead of burning; squeeze them out and mash into the pan juices.
- 4
Save every drop
Scrape the pan with a spatula and pour the oil and juices right over pasta or bread — that's most of the flavor.
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