Roasted Cherry Tomatoes are sweet and juicy and pop in your mouth. I happened across this lovely little side completely by accident. We had a pint of cherry tomatoes that were just about to go bad and needed to use them quickly. When you roast any vegetables you end up bringing out all the natural sweetness in them enhancing the flavor. Using multi-colored tomatoes makes a beautiful side to any dish you are making.
This recipe ends up being very versatile. You can add a variety of herbs based on what you have on hand or the profile you’re trying to hit. In the garden, we have rosemary, thyme, lemon thyme and oregano. Any of these would be perfect. I prefer fresh, but if you just had dried herbs, or even an Italian Seasoning mix, that would work too.
Cherry tomatoes with olive oil, fresh herbs and shallots ready for the oven. These roasted cherry tomatoes look beautiful and make a great side dish or topping for fresh pasta.
You want to roast these at a high temperature. Having some patience will pay off, as they take about 20 minutes to start to char and burst. You want them to have a few brown or blackish spots on them, as that provides additional roasted flavor goodness.
You can add smashed cloves of garlic and roast them with the tomatoes as well. I always have shallots on hand, and they add an additional depth of flavor here. Once you get the basics down, it will be easy to adjust and modify to match what you are serving. Use garlic oil instead of regular olive oil. Substitute pearl onions for the shallots. Experiment with various herbs and seasoning. Find the combinations that you and your family love!
Roasted Cherry Tomatoes
Ingredients
- 2 pints Cherry Tomatoes
- 2 Tbsp Olive Oil
- 1 Shallot
- 2 Rosemary springs
- Salt & Pepper to taste
Instructions
- Preheat oven to 450°F and line a baking sheet with parchment paper
- Rinse the cherry tomatoes, pick the leaves off the rosemary and slice the shallot in ¼ inch pieces
- Toss the tomatoes, shallot and rosemary with olive oil
- Spread the tomatoes and shallots evenly on the baking sheet and sprinkle generously with salt and freshly ground pepper
- Roast for 20 to 25 minutes, tossing once about half way, the tomatoes should start to burst and be slightly browned
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