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–+ servings
roasted cherry tomatoes recipe.

Roasted Cherry Tomatoes

Rika
These roasted cherry tomatoes are perfectly seasoned with garlic and aromatic herbs, They are then slowly roasted in the oven to intensify their umami flavor. The tomatoes are so delicious and make a good side dish for any meal.
5 from 13 votes
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Prep Time 5 minutes
Cook Time 45 minutes
Course Side Dish
Cuisine world
Servings 8
Calories 79 kcal

Equipment

  • a Baking Sheet (big enough to put the tomatoes in a single layer)
  • a small baking brush
  • a sharp knife

Ingredients
 

  • 24 oz fresh cherry tomatoes, (on the vine or whole)
  • ¼ cup extra virgin olive oil
  • 6 garlic cloves, (minced)
  • ¾ teaspoon Italian herb seasoning (see notes), (or 1 ¼ teaspoons fresh thyme and ½ teaspoon minced oregano)
  • ½ teaspoon kosher salt
  • black pepper, (to taste)
  • 4 small pinches of sugar, ( about 1/16 teaspoon)

Instructions
 

  • Preheat the oven to 300°F.  In a bowl, mix extra virgin olive oil with herbs, garlic, salt, sugar, and black pepper.
  • Give the tomatoes a small puncture using a sharp knife. Place the tomatoes on a baking sheet then drizzle with the oil mixture. Use a small brush to apply some of the oil mixtures onto the tomatoes to ensure they are fully coated. 
  • Roast the tomatoes for 45 minutes or until tender and juicy. Stir and gently coat the tomatoes with the sauce before serving. 

Notes

  • Italian Seasoning. I often make this recipe using my favorite McCormick Italian Herb Seasoning Grinder but a combination of fresh thyme, oregano, and/or rosemary will work as well and are featured in this recipe. 
  • Cooking Alternative. If you are running out of time and don't care much about bursting tomatoes, feel free to increase the heat to 400°F. When you do this, the tomatoes will be ready in about 20 minutes and still taste as good as slow-roasted tomatoes. 
  • Seasoning. You can season these cherry tomatoes with your favorite herbs, fresh or dried.
  • Garnishing. You can serve these tomatoes with fresh basil or thyme leaves. 
  • Storage. Transfer the leftover to an airtight container. Properly stored, it can last 3-5 days in the fridge or 3 months in the freezer.

Nutrition

Calories: 79kcalCarbohydrates: 4gProtein: 1gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 155mgPotassium: 197mgFiber: 1gSugar: 2gVitamin A: 419IUVitamin C: 20mgCalcium: 17mgIron: 1mg
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