Slow-Roasted Cherry Tomatoes
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Put these slow-roasted cherry tomatoes on anything and everything—bread, pasta, fresh mozzarella, you name it—they’ll brighten up whatever you’re serving.
Every summer, there comes a point when I start getting surprise porch deliveries—bags of zucchini, baskets of cucumbers, and always, tons of cherry tomatoes. It’s the perfect excuse to make a batch of roasted cherry tomatoes. I simply toss them with olive oil, balsamic vinegar, and garlic—à la Ina Garten—then pop them in a low oven for a couple of hours until they’re jammy and intense, almost like sun-dried tomatoes but still juicy. They taste like tomato candy, and when you cut into them, they burst and create a flavorful sauce for whatever you’re serving.
“Oh, my goodness! I made a batch of this, tossed chunks of goat cheese over the top, and packed it all up for a picnic…Spread over fresh bread, it was crazy delicious!”
What You’ll Need To Make Slow-Roasted Cherry Tomatoes
Step-by-Step Instructions
Step 1: Prep the tomatoes. 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. Put the tomatoes on the lined baking sheet and add the olive oil, vinegar, sugar, salt, pepper, and garlic. Using a rubber spatula, toss everything together.
Step 2: Slow-roast. Roast for 2 hours, until the tomatoes are soft and beginning to burst. Serve hot or at room temperature. The tomatoes will keep in a covered container in the refrigerator for 4 to 5 days. Roasted tomatoes can also be frozen for up to 3 months. It’s a good idea to divide them into individual portions to thaw as needed.
Ways To use Roasted Cherry Tomatoes
- As a side dish with grilled fish or meat
- With burrata cheese
- As a pizza topping
- Over pesto pasta or risotto
- As a bruschetta or cracker topping with burrata, ricotta, or goat cheese
- As an omelette filling
- As a crepe filling
- Over avocado toast
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Roasted Cherry Tomatoes
Slow-roasted cherry tomatoes are intensely sweet and tangy. Add them to salads, pastas, pizza and more.
Ingredients
- 2 lbs (3 pints) cherry tomatoes
- ¼ cup extra-virgin olive oil
- 1½ tablespoons balsamic vinegar
- 2 teaspoons sugar
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 2 cloves 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.
- Directly on the lined baking sheet, using a rubber spatula, toss the tomatoes with the olive oil, vinegar, sugar, salt, pepper, and garlic. Roast for 2 hours, until the tomatoes are soft and beginning to burst. Serve hot or at room temperature.
- Make-Ahead/Freezer-Friendly Instructions: The tomatoes will keep in a covered container in the refrigerator for 4-5 days. They can also be frozen for up to 3 months. If freezing them, it's a good idea to divide them into individual portions to thaw as needed.
Nutrition Information
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- Per serving (6 servings)
- Serving size: about 1 cup
- Calories: 117
- Fat: 9 g
- Saturated fat: 1 g
- Carbohydrates: 8 g
- Sugar: 6 g
- Fiber: 2 g
- Protein: 1 g
- Sodium: 388 mg
- Cholesterol: 0 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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I added to a loaf of sourdough before baking and it was amazing.
After the bulk rise before putting pans I spread the dough out flat, then spread a layer of roasted cherry tomatoes, rolled up the dough and put it in pans for final rise
Just made these. Will never eat fresh mozzarella with any other tomatoes again. Perfection. Served with crusty Italian bread. Can’t wait to add them to other dishes, they are absolutely delicious!!
In case someone sees this, or you see it, Jenn, I am wondering if I can mix n’ match tomatoes for this recipe. I have fresh tomatoes from the garden (!), but I don’t have enough cherry tomatoes for one recipe. I do have some bigger tomatoes that I could throw in there, too. Would that work, or would it best for the tomatoes to be more consistently sized? Thanks!
Hi Cristina, I suppose you could use the cherry tomatoes you have and then cut the larger tomatoes so they’re similar in size. Just keep in mind that the cut tomatoes will kind of fall apart in the oven, so you’ll get a much saucier finished product.