ROASTED CHERRY TOMATOES RECIPE
Simple roasted cherry tomatoes made with olive oil, salt, and pepper that turn sweet, soft, and full of flavor in the oven.
Servings 4
Calories 76kcal
Ingredients
- 2 cups cherry or grape tomatoes halved
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2 tablespoons extra virgin olive oil
Instructions
- Preheat your oven to 400°F and line a large baking sheet with parchment paper or lightly coat it with nonstick spray.
- Add 2 cups halved cherry tomatoes to a medium mixing bowl. Add 1 teaspoon kosher salt, ½ teaspoon ground black pepper, and 2 tablespoons extra virgin olive oil. Toss the ingredients until the tomatoes are well coated with oil and seasonings.
- Pour the tomatoes onto your prepared baking sheet, spreading them out into a single layer so they have space to roast.
- Roast at 400°F for 20-25 minutes, until the cherry tomatoes soften, blister, and begin to burst open, releasing their juices.
- Remove the baking sheet from the oven and let the tomatoes rest for about 5 minutes so the juices settle slightly.
- Serve warm or at room temperature as a simple side, spooned over pasta, on a salad, or with crusty bread. ENJOY!
Notes
The tomatoes are perfectly roasted when the skins are wrinkled, and some have split open, creating a light, glossy sauce on the baking sheet.
Using just olive oil, kosher salt, and pepper keeps the flavor clean and lets the natural sweetness of the cherry tomatoes shine.
Do not overcrowd the baking sheet, or the tomatoes will steam and turn watery instead of roasting properly.
If your tomatoes are on the larger side, you can roast them for a few extra minutes until they are fully softened and caramelized.
Nutrition
Calories: 76kcal | Carbohydrates: 3g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 590mg | Potassium: 166mg | Fiber: 1g | Sugar: 2g | Vitamin A: 366IU | Vitamin C: 17mg | Calcium: 10mg | Iron: 1mg