Roasted Cherry Tomatoes- We always grow cherry tomatoes in our garden here at season two taste. This year we've had quite the bumper crop! It's a good problem to have, but there are just too many to eat right away. If you've ever had this problem, or even if you just want to create some little tomato "flavor bombs", than these roasted cherry tomatoes are definitely for you!
We love to make these and use them in pastas, salads, anywhere you want a piquant boost of tomato.
This would usually be the spot where there would be an exhaustive list of the myriad ingredients that it takes to make the recipe featured. I think that you're going to like this; cherry tomatoes, vegetable oil, and salt. That's it!!!
Cutting and Seasoning
Cut the tomatoes into halves.
Toss them together with salt and vegetable oil to coat.
Panning and Cooking
This is the hardest part. Place the tomatoes, cut side up, onto a rack over a baking sheet.
Roast in a 200 degree oven for about 3 hours, until they are wilted, lightly chewy, and the flavor is highly concentrated.
- cutting board
- mixing bowl
- baking rack
- sheet pan
This is the beauty of this roasted cherry tomato recipe. Where fresh cherry tomatoes only keep well for a few days, these little guys are storage champs!
In a tightly closed container, these will stay fresh under refrigeration for about 14 days. In the freezer, up to two months.
Every oven is a little bit different. Make sure to monitor these tomatoes every half an hour or so during the cooking process. If you like the way your tomatoes look and taste at 2 hours, than take them out to cool. If you feel that they need to go a little longer than three hours, set a timer and let them go. Results are more important than recipes.
Roasted Cherry Tomatoes
- 1 Cutting Board
- 1 knife
- 1 Mixing Bowl
- 1 baking rack depending on size of batch, may need more than one
- 1 Sheet pan ""
- 2 lb. cherry tomatoes
- 2 Tbsp. light vegetable oil
- 1 tsp. salt
- Pre heat oven to 200℉.
- Wash tomatoes under cold water.
- Cut tomatoes in half.
- In mixing bowl, toss tomatoes, oil, and salt together to evenly coat.
- Place tomatoes, cut side up, on baking rack with sheet pan underneath.
- Roast in the oven for about three hours, checking every half an hour after the first hour has elapsed.
- Remove from the oven when tomatoes are wilted, have a concentrated flavor, and are lightly chewy.
- Cool to room temperature, store under refrigeration or freeze.