
Yields:
4 serving(s)
Prep Time:
5 mins
Total Time:
25 mins
These ultra-juicy roasted cherry tomatoes create their own sauce as they roast, an irresistible mixture of tomato juice and olive oil that’s every bit as good as the *actual* tomatoes. Don’t waste a drop–toss the entire tray into some freshly boiled pasta, spoon them over ricotta toasts for an A+ appetizer, or eat them straight up because they’re sweet and delicious. 😋
Since good tomatoes are hard to find outside of summer, we chose to go the cherry tomato route to utilize the always-decent and reliably sweet variety. Grape tomatoes work too. If your tomatoes are larger, halve or quarter them for a faster cooking time. And if you’re looking for tomatoes that hold their shape, experiment with oven temperature: The lower you go, the more concentrated and contained the flavor. At 225°, you’ll be making sun-dried tomatoes!
Made these? Let us know how it went in the comment section below!
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Ingredients
- 24 oz.
cherry tomatoes
- 1/4 oz.
extra-virgin olive oil
Kosher salt
Granulated sugar (optional)
Sprigs of hearty herbs such as rosemary, oregano, or thyme (optional)
Directions
- Step 1Preheat oven to 425°. On a baking sheet, toss tomatoes with oil and a pinch of salt and spread in an even layer. Optionally, add a pinch of sugar and/or some herbs.
- Step 2Roast until tomatoes are beginning to burst and char slightly, about 20 to 25 minutes, turning the pan halfway through. Discard herb stems if necessary.
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