Making slow roasted cherry tomatoes in the oven dramatically changes the flavor of a simple small tomato into something unforgettable.
Slow roasted cherry tomatoes are one of the most versatile ways to use cherry tomatoes
Their concentrated, sweet flavor makes them a delicious addition to pasta, pizzas, salads, sandwiches, hummus, burrata /mozzarella plates, or as a flavorful side dish for chicken, steak, and seafood. Once you make a batch, you’ll find yourself reaching for them all week long.
What to do with lots of cherry tomatoes
I first made these slow roasted cherry tomatoes last summer when my garden was overflowing and I was searching for a creative way to cook with them. I was inspired by a hummus platter as a restaurant and decided to learn to make them myself. I was surprised at how easy, impressive and versatile they were and that is how this became my favorite cherry tomato recipe!
Oven Roasted Tomatoes (Not just a cherry tomato recipe)
You can use the same oven roasted process for for plum tomatoes too. I use it in this Roasted Caprese Salad recipe and it always gets rave reviews.
Serving Suggestions for Slow Roasted Cherry Tomatoes
Slow roasted cherry tomatoes are both sweet and savory making them the perfect side dish on their own to simple grilled chicken or a steak. But they can also be used to elevate a Caprese salad or a simple hummus dip.
The slow roasting process intensifies the natural sweetness and flavor of the tomatoes while creating a tender, caramelized texture. Once made, the opportunities are endless on ways to enjoy them.
How to roast cherry tomatoes in the oven
The process to make these incredible tomatoes is so simple. Simply toss the cherry tomatoes with olive oil, balsamic vinegar, salt, pepper & sugar and roast on a sheet pan for about 2 hours. The tomatoes are done when they are just about to start to burst. Once cooked, they can be served warm as a side dish or stored in the fridge ready for any use for several days.
Ways to Use Slow Roasted Tomatoes in the Oven
How to Roast Cherry Tomatoes in the Oven
Roasting cherry tomatoes in the oven is simple. Toss the tomatoes with olive oil, balsamic vinegar, garlic, sugar, salt, and pepper, then spread them in a single layer on a parchment-lined baking sheet. Roast them at 275°F for about 1.5 hours, or until they’re softened, slightly wrinkled, and just beginning to burst.
Ways to Use Slow Roasted Cherry Tomatoes
Slow roasted cherry tomatoes are incredibly versatile and add a wonderful concentrated flavor to countless dishes. Toss them with pasta, spoon them over burrata or fresh mozzarella, layer them onto bruschetta or crostini, add them to salads, sandwiches, or hummus. Serve them alongside grilled chicken, steak, or seafood. The ways to use cherry tomatoes is endless.
How to Store Slow Roasted Cherry Tomatoes
Allow the tomatoes to cool completely before transferring them to an airtight container. Store them in the refrigerator for up to 4 -5 days.
What Can I Do with Lots of Cherry Tomatoes?
If your garden is overflowing with cherry tomatoes, slow roasting is one of the best ways to preserve their flavor. Use them throughout the week as a side dish, with mozzarella, on salads and more. They can also be made into a delicious tomato sauce or roasted with garlic and served with bread.
Can I Use Grape Tomatoes Instead of Cherry Tomatoes?
Yes. Grape tomatoes work just as well and can be substituted in equal amounts. Because grape tomatoes are slightly less juicy and have a firmer texture than cherry tomatoes, they may hold their shape a bit better during roasting. Both varieties become wonderfully sweet and concentrated as they cook, so use whichever you have on hand
Slow Roasted Cherry Tomatoes
Ingredients
- 2 lbs 2 pints cherry or large grape tomatoes
- 1/8 cup extra-virgin olive oil
- .75 tablespoons balsamic vinegar
- 1 teaspoons sugar
- .5 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 lg clove garlic minced
Instructions
- Preheat the oven to 275°F and set an oven rack in the middle position. Line a baking sheet with wide heavy-duty aluminum foil or parchment paper.
- Toss the tomatoes with the olive oil, vinegar, sugar, salt, pepper, and garlic. Roast for 1.5 hours, checking frequently, until the tomatoes are soft and beginning to burst. Serve hot or at room temperature.
- Tomatoes can be stored in the refrigerator for up to 4 days.
- Serving Suggestions: Serve with Burrata, fresh mozzarella and basil, over hummus or as a side dish to roasted chicken or grilled steak.
