How to Roast Cherry Tomatoes

How to Roast Cherry Tomatoes

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Sooooooooooo, tomatoes are not my favorite food in the world. In fact, I think they are pretty gross. This is ironic, given how I really like ketchup and marinara sauce. The only way I can eat a raw tomato is if I slice it really thin and put it on a sandwich or if I pair a small piece with basil and a ball of mozzarella. I’ve wanted to incorporate them into my diet because they are healthy. So one day, in a last-ditch effort to figure out a way to be able to eat them, I decided to roast them and see what happened. And you know what? They actually tasted pretty good. While I still can’t eat them by themselves, I can at least incorporate them into my dishes and sandwiches, little by little. For those of you that already love tomatoes the way they are, then you are going to love them even more after preparing them this way. And for those of you that hate tomatoes as I do, give this recipe a try before swearing them off for good. 🙂

What is the difference between cherry and grape tomatoes?

The main differences between cherry and grape tomatoes are their skin thickness, shape, sweetness, and juice content. Cherry tomatoes have thinner skin, are rounder in shape, are sweeter, and are juicier. It’s no wonder that cherry tomatoes are preferred over grape tomatoes by chefs!

Is it good to eat cherry tomatoes?

Yes! According to NutritionIX, cherry tomatoes contain potassium, fiber, vitamin A and vitamin C.

Step-by-Step Instructions

Step 1. Preheat oven to 400F. Add tomatoes to a baking dish, leaving space in between. Drizzle with extra light olive oil and top with freshly ground Himalayan pink salt and black pepper. Place pan in the oven.

Cherry tomatoes drizzled with extra light olive oil and sprinkled with salt and pepper sit in a glass baking dish.

Step 2. Roast for 20 minutes. Remove pan from oven, and gently flip tomatoes. Return tomatoes to the oven for an extra 20-30 minutes (total time of 40-50 minutes), or until the tomatoes begin to shrivel and blacken, and the liquid in the pan has thickened. Because grape tomatoes are a little bit smaller than cherry tomatoes, you only need to bake them for an extra 15-20 minutes (total time of 35-40 minutes).

Roasted cherry tomatoes at the halfway mark.
Roasted cherry tomatoes. The tomatoes are slightly charred and have lost their round shape.
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How to Roast Cherry Tomatoes

Roasted cherry (and grape) tomatoes are SUPER easy to make! They're a great way to enhance the flavor of a sandwich or of most dishes that call for them.

Course Basics
Cuisine American
Keyword easy, gluten-free, summer, vegan
Prep Time 5 minutes
Roasting Time 40 minutes
Total Time 45 minutes
Servings 1 package

Ingredients

  • 1 package cherry tomatoes, washed and dried
  • extra light olive oil, to drizzle
  • Himalayan pink salt and black pepper, to taste

Instructions

  1. Preheat oven to 400F.

  2. Add tomatoes to a baking dish, leaving space in between. Drizzle with extra light olive oil, and top with salt and pepper. Lightly toss tomatoes with hands to coat.

  3. Cherry tomatoes: Roast for 20 minutes. Remove pan from oven, and gently flip tomatoes. Return tomatoes to the oven for an extra 20-30 minutes, or until the tomatoes begin to shrivel and blacken, and the liquid in the pan has thickened. Remove from oven.

    Grape tomatoes: Roast for 20 minutes. Remove pan from oven, and gently flip tomatoes. Return tomatoes to the oven for an extra 15-20 minutes, or until the tomatoes begin to shrivel and blacken, and the liquid in the pan has thickened. Remove from oven.

  4. Refrigerate leftovers in an airtight storage container.

Recipe Notes

The serving size is going to depend on how large your package of tomatoes is (mine had ~12), and how many packages you are roasting at a time.

ARE YOU MAKING THIS RECIPE OR OTHERS? Share your creations with me by posting a photo on my Facebook page, share it on Instagram, share it on Twitter, or save it to Pinterest with the tag #thepanickedfoodie.



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