Oven Roasted Cherry Tomatoes Recipe
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Simple quick oven roasted cherry tomatoes with thyme, rosemary and creamy goat cheese. Slow roasting method included as well.
Oven Roasted Cherry Tomatoes
If you haven’t roasted tomatoes yet this summer, now is definitely the time to do it.
You really don’t have to go the all day slow roasting route in the summer heat you guys! All you need is a hot oven at 450″F for about 20 to 25 minutes, just until the tomatoes burst and start releasing those magnificent juices.
Personally I like to go for a double or even triple batch here, because since the oven is hot why not?! They are absolutely perfect to throw in a fregola pasta salad, top bruschetta and minestrone soup with drizzles of walnut basil pesto, or squeeze some lemon juice and good olive oil then toss with your favorite pasta. Capellini would be my first choice because slurping long noodles makes life so much better but so do some fluffy potato gnocchi.
Lastly, at least once a year you most certainly should use them to make our cult classic roasted tomato soup, because you simply can’t get this out of a can or order to go.
If you want to go really wild just spoon these divine tomatoes with all their juices over pockets of burrata cheese drizzled with scallion dressing and served with thick slices of bruschetta. I swear friends show up to our house just for this appetizer!
About the Tomatoes
Honestly you can make this recipe with less than perfect tomatoes anytime of the year, just make sure they are the cherry variety and not grape tomatoes which have tough skins and aren’t juicy. Since everything roasts together with the herbs and olive oil the natural sugars from the tomato juices concentrate as they start to reduce and caramelize. Grape tomatoes simply don’t have the juice for this recipe.
Serving Suggestions
- Feta or creamy goat cheese (plant based is best)
- Burrata pizza
- Bruschetta
- Mediterranean Quinoa Pesto Salad
- Pizza Bread Focaccia
- Italian Couscous
- White Bean Dip.
- Rosemary Focaccia
Oven Roasted Cherry Tomatoes
Simple and quick oven roasted cherry tomatoes with thyme, rosemary and creamy goat cheese. Slow roasting method included as well.
Print Recipe
Ingredients
- 1 lb cherry tomatoes
- 2 tbsp olive oil
- 1 pinch sea salt
- 1 sprig fresh rosemary
- 8 sprigs fresh thyme
- 10 oz goat cheese
Instructions
- Preheat oven to 450"F.
- Drizzle the olive oil in the bottom of a rimmed baking sheet. Sprinkle with the sea salt.
- Add the cherry tomatoes to the pan together with the thyme and rosemary and toss to coat.
- Roast for 10 minutes then give everything a stir. Roast another 10 to 15 minutes until the tomatoes start to burst, collapse and release their juices.
- Slice the goat cheese into 1/2 inch rounds and spoon the roasted tomatoes with the juices on top. Serve warm.
Slow Roasting Method
- Preheat oven to 200”F. Follow the above steps and roast the tomatoes for 6 to 8 hours stirring a few times during the day.
Nutrition
Calories: 271kcal | Carbohydrates: 5g | Protein: 14g | Fat: 22g | Saturated Fat: 11g | Cholesterol: 32mg | Sodium: 283mg | Potassium: 277mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1380IU | Vitamin C: 29mg | Calcium: 120mg | Iron: 2.5mg
Servings: 4 people
Calories: 271kcal
Oh my, why haven’t I been roasting tomatoes all my life ? I seriously can’t get enough of this awesomeness, I’m about to make a triple batch for pasta and to simply enjoy with bread. Thank you for this amazing Tomato inspiration.