Slow-Roasted Cherry Tomatoes
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Slow-roasted cherry tomatoes are intensely sweet and tangy. Add them to salads, pastas, pizza and more.
Last week, a gift arrived at my front door: a huge basket of sweet, homegrown cherry tomatoes from my neighbor Matt’s garden. Inspired by Ina Garten’s Roasted Tomato Caprese Salad, in which she roasts halved plum tomatoes in a vinaigrette mixture to concentrate their flavor, I decided to slow-roast them. Doused in a mixture of olive oil, balsamic vinegar and garlic, and cooked in a low-temperature oven for 2 hours, cherry tomatoes take on an intense, almost sun-dried tomato flavor while retaining their juicy texture. They taste like tomato candy! What’s more, they burst when you cut into them, creating a flavorful sauce for whatever you serve them with.
Roasted cherry tomatoes can be enjoyed in a variety of ways, such as:
- As a side dish with grilled fish or meat
- With burrata cheese
- As a pizza topping
- Over 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
- Puréed and strained to make roasted tomato soup (good hot or cold)
What You’ll Need To Make Slow-Roasted Cherry Tomatoes
- 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
Step-by-Step 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.
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.
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 4-5 days.
How To Freeze Roasted Cherry Tomatoes
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 to add to pizza, pasta, omelets, crepes, etc.
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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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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.