Traditional recipes

Roasted Cherry Tomatoes

Roasted Cherry Tomatoes

Cooked with olive oil and herbs, these Roasted Cherry Tomatoes will burst and release their juices for an extra layer of seasoning.

Ingredients

  • A few sprigs thyme or rosemary
  • Kosher salt and freshly ground black pepper

Recipe Preparation

  • Preheat oven to 450°. Toss cherry tomatoes with thyme and oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing once, until tomatoes are blistered and beginning to burst, 20–25 minutes. Let cool.

,Photos by Michael Graydon Nikole Herriott

Nutritional Content

Calories (kcal) 90 Fat (g) 7 Saturated Fat (g) 1 Cholesterol (mg) 0 Carbohydrates (g) 6 Dietary Fiber (g) 2 Total Sugars (g) 4 Protein (g) 1 Sodium (mg) 125Reviews SectionDelicious! I tossed my cherry tomatoes in zaatar seasoning and they were a delicious mid-day snack. In all honesty, I landed on this recipe because I was looking for a way to use my already wrinkled tomatoes.AnonymousOlathe, KS05/14/20

Erin’s Baked Eggs on a Bed of Roasted Cherry Tomatoes

Hello from the other side. I’ve been hardcore geeking out over technical website stuff since my site went down last Friday. My mind is still swimming with technical gobbledegook (I’ll spare you the details), but everything seems to be stable now. This website is basically my four-year-old baby so I get really stressed out when it’s sick. I’m doing everything I can to make sure it doesn’t happen again.

All this is to say, I’m sorry if you had trouble accessing a recipe over the weekend. I don’t take the matter lightly. It genuinely amazes me that you pull up this website when you’re in your own kitchen. I get so excited when you comment to tell me that your kids are eating kale in this stir-fry, or that you’re looking forward to my lentil salad in your packed lunch. You guys are the best and I want you to have uninterrupted access to these recipes.

I owe Erin Scott (of Yummy Supper, both the blog and upcoming cookbook) a thank you for my simple, sustaining dinner last night. Erin is one of the most thoughtful, sincere, encouraging individuals I’ve encountered in the blog world. Everything she produces radiates beauty and good energy, so I’ve been looking forward to the release of her first cookbook since she announced it. She sent me a copy a few weeks early, but the book is available for pre-order now and will start shipping one short week from today!

As suspected, Yummy Supper: 100 Fresh, Luscious & Honest Recipes from a Gluten-Free Omnivore is a gorgeous collection of recipes. Fresh flavors shine with simple preparations that are impressive in their good looks and gourmet appeal. The book is equal parts inspiring and approachable. Oh, and all the recipes happen to be gluten free, too. Brava, Erin!

Erin’s recipe for baked eggs on roasted tomatoes captured my attention in the egg chapter. I’m unabashedly enamored with quick-cooked/roasted little tomatoes, so I’m trying to get my fill before summer’s up. Erin gets full credit for this recipe. I just added a clove of garlic and my own commentary.

I’d never baked eggs like this before, but it turns out it’s really easy. The only trick is to pay attention to visual cues and pull the eggs out when they’re cooked to your liking. I left the dish you see here in the oven a little longer than I should have, thinking they might need extra time since the tomatoes cooled down during the photography process. Wrong! I remade the dish after the sun went down last night and pulled the dish out of the oven right at 8 minutes for luscious, runny yolks.


21 Healthy Summer Dinner Recipes:

Fish Tacos with Mango Salsa &ndash The easiest, most delicious and fresh fish tacos with mango salsa is an incredible way to celebrate your love for tacos. This easy recipe takes less than 20 minutes of prep and cook, leaving you plenty of time to enjoy your long summer days.

Baked Feta Pasta &ndash Gluten-Free Baked Feta Pasta is an incredibly creamy, rich, mouth-watering experience! An ideal meal to replenish your glycogen levels after a fun day adventuring outside! If you&rsquore into pasta, tomatoes, or feta, you&rsquoll go bonkers over this easy pasta recipe!

Paleo Chinese Chicken Salad &ndash Light and healthy Paleo-Friendly Chinese Chicken Salad with a fresh sesame ginger dressing that is soy-free, sugar-free, and free of canola oil. This easy salad is filling and nutritious, covering all the flavor bases!

Salmon Poke Bowls &ndash Are you a fan of sushi?! These easy Salmon Poke Bowls with Crab Salad, seaweed salad, brown rice, and avocado are packed with flavor and give you a marvelous sushi experience in the comfort of your own home!

4-Ingredient Mediterranean Stuffed Salmon &ndash Easy stuffed salmon with feta, sun-dried tomatoes, and spinach. This quick and easy healthy dinner recipe only requires 4 ingredients (not counting oil and sea salt), and comes together in about 40 minutes.

Chili Lime Grilled Shrimp Skewers &ndash Sweet, tangy Chili Lime Glazed Grilled Shrimp can act as an appetizer or main entrée! This quick and easy recipe requires only a few basic ingredients and hardly any time to prepare. Serve it up with Roasted Sweet Potato Salad with Spinach and Grapes for a lovely pairing.

Orange Ginger Grilled Chicken &ndash This simple grilled chicken recipe is zesty, crispy, and packed with flavor! This easy-to-prepare recipe requires only a few basic ingredients and hardly any time to make! Pair it up with Lemon Garlic Rosemary Rice and/or Grilled Sweet Potatoes, Zucchini and Yellow Squash for an amazing well-rounded meal!

Grilled Vegetable Avocado Quesadillas &ndash Trust me, avocado quesadillas are just as amazing as the cheese version! Grilled vegetable and avocado quesadillas with chipotle cashew cream is a unique take on the classic quesadilla! This fresh, delicious vegan quesadilla recipe is fun, nutritious, and quite the crowd pleaser!

Chicken Burrito Bowls &ndash Whipping up a healthy yet satisfying burrito bowl is SO quick and easy! Use your favorite homemade and store-bought toppings, as well as rotisserie or leftover chicken for an amazing meal.

Stuffed Zucchini with Turkey Sausage, Sun-Dried Tomatoes, and Spinach &ndash Stuffed Zucchini with turkey Italian sausage, sun-dried tomatoes, basil and spinach is a flavorful, comforting yet light dinner recipe. This clean meal is paleo, keto, and and an amazing way of celebrating zucchini season.

Burger Bowls with Sweet Potato Fries and Chipotle Sauce &ndash How do you like your hamburgers? These burger bowls with chipotle sauce, mixed greens, sauerkraut, pickled beets, carrot, and avocado are a colorful, healthful, low-carb approach to your favorite burger. Change it up with your choice of add-ins!

Shrimp Taco Salad with Avocado Chimichurri Sauce &ndash Crunchy, vibrant taco salad with sautéed shrimp, jicama, cabbage, tomato (and more!), tied together with a healthful creamy avocado chimichurri dressing. This easy recipe takes no longer than 30 minutes to make and is a well-balanced meal.

Grilled Chicken Kabobs &ndash Grilled Chicken Kabobs with vegetables are a fresh, flavorful sharable healthy dinner recipe perfect for grilling season! Marinate some chicken, skewer it up, fire up the grill, and enjoy! Serve these kabobs with Italian Pasta Salad, or Greek Potato Salad for a balanced, delicious meal!

Cod Salad with Basil Walnut Pesto &ndash Fresh green salad with cod, avocado, cherry tomatoes, and basil-walnut pesto is so easy to make and a quick and delicious dinner that can be prepared any night of the week. This healthy recipe is all-things low-carb, low-FODMAP, paleo, keto, and Whole30.

Orange Ginger Baked Halibut with Blueberry Avocado Salsa &ndash Orange Ginger Baked Halibut with Blueberry Avocado Salsa is a fresh, flavorful healthy dinner recipe! Serve it up with Easy Asian Cucumber Salad, German-Style Potato Salad with Caramelized Onions, or Mango Edamame Quinoa Salad for an otherworldly meal.

Asian Salmon Burgers &ndash Asian salmon burgers with fresh ginger, garlic, and liquid aminos. Serve as a salad with fresh greens, pickled ginger, avocado, and cilantro for a fresh and flavorful entrée.

Sesame Ginger Cashew Chicken &ndash Sesame ginger cashew chicken with broccoli is a marvelously flavorful dinner recipe that takes no more than 40 minutes to make from start-to-finish!

Strawberry Spinach Salad with Poppy Seed Dressing &ndash Strawberry Spinach Salad with Poppy Seed Dressing, avocado, roasted almonds, red onion, 6-minute jammy egg, and feta cheese is famously delicious! An epic crowd-pleaser, this salad is great for any summer gathering.

Lemon Garlic Foil Packet Shrimp &ndash Foil Packet Shrimp with lemon, garlic and butter is a quick and easy method for making shrimp. This recipe includes instructions on how to grill shrimp in foil packets as well as baking instructions. Serve it up with Mediterranean Quinoa Salad or Basil Fried Rice for an amazing meal!

Vegan Red Curry Zucchini Noodle Bowls &ndash These plant-based vegan red curry zucchini noodle bowls with asparagus, bell pepper and yellow squash are fresh, frisky, and comforting while keeping it low-carb.

Asian Turkey Burgers with Zucchini Noodles &ndash Asian Turkey Burgers with zucchini noodles is a mega palate-pleasing clean and healthy dinner recipe. Paleo, Whole30, Low-Carb, Keto? Gotcha covered!

Finish it off with Banana Nice Cream and/or Low-Carb Mixed Berry Cobbler to put the cherry on top!

If you follow a Low-FODMAP Diet for optimizing gut health, be sure to check out my 40 Low-FODMAP Dinner Recipes.


How to make a wonderful BLT with out-of-season tomatoes

It’s hard to imagine life without the plump perfection of tomatoes. “A world without tomatoes is like a string quartet without violins,” Laurie Colwin wrote in her 1988 memoir “Home Cooking: A Writer in the Kitchen.”

For lots of us, fresh tomatoes are inseparable from summer. I remember helping my mom with our backyard vines when I was a kid, watching seedlings sprout and grow tall in the humid Chicago sunshine, counting the fruits, weighing them in my small palms, waiting for them to turn bright red. We’d often eat them in BLTs, packed with crunchy iceberg lettuce and crisp bacon, a thick smear of mayonnaise catching the fruit’s sweet and grassy juices.

These days, after stuffing my face with fresh tomatoes in every form from August through October, I start longing for them again in February when, of course, they’re months away from being ready. Greenhouse tomatoes are ever-present — they’re a tease, often watery and dull. But there’s a way to make them shine.

To make BLTs in the winter, I pick up a pint of cherry or grape tomatoes and roast them. It’s a trick adapted from a recipe Nigella Lawson wrote about in her book “Nigella Express” called Moonblush Tomatoes: For it, she cranks the oven up to 450 degrees, halves cherry tomatoes, lays them on a baking tray, dresses them in salt, sugar, thyme and olive oil, slides them in the oven and then turns it off. The tomatoes roast very gently, sighing in the residual, dying heat overnight. The result is concentrated tomato that’s bright, like it’s been kissed by an August moon.

For this recipe, I speed up the process by quick-roasting cherry or grape tomatoes whole with dashes of salt, pepper, olive oil and vinegar. They slump and crinkle and release some excess moisture, turning into jammy little nuggets. I line them up on a slice of toasted bread and then build the sandwich up from there with Boston lettuce and extra crispy bacon.

Avocado is nice here, in place of or in addition to the bacon. Speaking of which: Sometimes I skip the bacon entirely and use thin slices of eggplant, drizzled with soy sauce, roasted until crisp and then brushed lightly with honey. Two tablespoons of white miso mixed with a tablespoon of mustard, a tablespoon of honey and the juice of half a lemon makes a nice replacement for the mayo, as does a creamy balsamic dressing.

If you don’t have cherry tomatoes, larger tomatoes, cut into thick slices and dressed as instructed in the recipe, work just as well. Make this a salad by omitting the bread, doubling and chopping the lettuce, crumbling the bacon, mixing that with the roasted tomatoes and their juices and then tossing it all with a simple salad dressing.


Garlic Roasted Cherry Tomatoes

Roasted Cherry tomatoes are perfect tossed with pasta or spread on a pizza! These bite sized flavor bombs will be a new family favorite! This year I had an abundance of cherry tomatoes producing from my garden, we couldn't eat them fast enough. So I have been roasting them and throwing them into the freezer so we can enjoy them later. I love them on flatbread with some mozzarella.

There are so many ways to use these. The flavor is so sweet and concentrated. Ohh the aroma that will fill your house while these little gems are roasting slow and low in the oven with the garlic and herbs. Yum! They will add a burst of flavor to pasta, pizza, salads, chicken, fish the options are really endless.

There are so many ways to use these. The flavor is so sweet and concentrated. Ohh the aroma that will fill your house while these little gems are roasting slow and low in the oven with the garlic and herbs. Yum! They will add a burst of flavor to pasta, pizza, salads, chicken, fish the options are really endless.

My favorite way to use these roasted cherry tomatoes is on my Garlic Roasted Tomato and Spinach Flatbread. Perfect for an appetizer or the star of the meal. So Good!


Ingredients

  • 3 pints cherry tomatoes, halved
  • ½ cup plus 1 tablespoon extra-virgin olive oil
  • ⅓ cup fine dry bread crumbs
  • 1 teaspoon kosher salt, plus more for the pasta pot
  • ¼ teaspoon peperoncino flakes, or to taste
  • 1 pound spaghetti, gemelli, or penne
  • 10 plump garlic cloves, peeled and sliced
  • 2 tablespoons chopped fresh Italian parsley
  • 1 cup loosely packed fresh basil leaves, shredded
  • ½ cup freshly grated pecorino (or half pecorino and half Grana Padano), plus more for passing
  • 4 ounces ricotta or ricotta salata

Cookbook


This simple sheet pan vegetable is great to serve as a side dish with dinner or as an appetizer. Leftovers can be used in these quick and easy recipe ideas.

Bruschetta: Everyone loves this tasty appetizer made with basil tomatoes, and fresh mozzarella cheese served on bread.

Skewer: Serve on a wooden skewer with a crusty toasted piece of crostini bread or thinly sliced baguette with a basil leaf, a few roasted tomatoes, and a mozzarella ball. Caprese skewers are a favorite for summer pool parties and cocktail party appetizers.

Tomato Crostini Appetizer: Crusty bread + oven-roasted tomatoes with a balsamic drizzle.

Eggs: Make an omelet and fill it with leftover tomatoes, cheese, and ham or make skillet scrambled eggs. Another delicious breakfast recipe these would taste great with includes a fried egg topped with a whipped cheese, and chives.

Dutch baby pancake: Make this impressive breakfast pancake and fill it with a scrambled or fried eggs, skillet asparagus, whipped feta or ricotta cheese, roasted tomatoes, breakfast sausage, and a drizzle of balsamic vinegar.

Salads: Add tomatoes to any salad for additional flavor.

Pasta: Stir cooked tomatoes into pasta dishes with sauces or creams for a fresh summer taste. Perfect to add to cheese-filled ravioli dishes, spaghetti, lasagna, angel hair pasta, butter noodles, and more!

Pizza: Top a homemade or store-bought pizza with basil tomatoes. They will roast while it bakes in the oven.


Quick Roasted Cherry Tomato Sauce

Quick and simple, homemade roasted cherry tomato sauce – packed with flavor from fresh cherry tomatoes that caramelize and become wonderfully jammy after a quick stint in the oven. This even more delicious take on traditional tomato sauce is made with simple ingredients like garlic, olive oil, basil, and thyme, and you’ll want to make batches all Summer long!

We inherited several tomato plants upon moving into our new house. The sprawling, sagging beauties, top-heavy under the weight of their fruit, have happily delivered a generous yield over the last few weeks, and I’ve been harvesting the delicious house-warming presents with abandon.

The collection of mystery varieties includes about half cherry tomatoes, and I’ve taken to calling the entire lot of them simply Parker tomatoes (after the previous owners). As the plants are still dotted with dozens of yellow flowers – i.e. future tomato babies – and given that it’s already September (!), I harvested the remaining ripe cherries to make a roasted tomato sauce, thus preserving some homegrown tomato goodness for the coming months.

Despite the natural sweetness of perfectly ripe summer tomatoes, a quick roasting still enhances and intensifies their flavor, and – along with some onion, garlic and fresh herbs – transforms the raw tomatoes into a fantastically rich and flavorful sauce. It’s the sort of sauce you’ll be happy to have on hand to brighten up a chilly day in the next couple of months, and totally worth the (minimal) hands-on effort now.

A couple of quick notes: I threw in some yellow and orange cherry tomatoes from the farmers market in addition to our red garden cherries – thus the lighter, orange-y color – but you can use any kind of cherry/grape/small tomato you’ve got. The sweeter the better.

Also, I prepared this roasted cherry tomato sauce to be stored in the fridge or freezer, but if you’re feeling ambitious, and want to tackle shelf-stable canning, Annalise has a great tutorial (and marinara sauce recipe), here.


Roasted Cherry Tomatoes

15 min prep 4 servings 3 ingredients

Cherry tomatoes bring us natural sweetness when their larger cousins, fat beefsteak and elongated Roma tomatoes, are out of season and have no oomph. Roasting these little gems is easy, and brings out their . natural sweetness even more. It also puts tomatoes back on the plates of patients on anti-microbial diets. Roasted cherry tomatoes are fabulous with fish and divine with grilled chicken. They’re even good roasted with a few olives mixed in and thrown over pasta. Experiment. You can’t lose.


Roasted Tomatoes

Want to punch up the flavor in your next pizza or pasta? Try adding roasted tomatoes! They're deliciously chewy & tart with an irresistible umami flavor.

Have you ever tried roasted tomatoes? If you haven’t, I’m here to tell you that you have to make this roasted tomato recipe before summer ends. While I love using juicy fresh tomatoes in recipes like pico de gallo , Caprese salad , and panzanella , roasted tomatoes transform into something totally different. As they roast, they lose moisture, and their flavor intensifies. They come out of the oven chewy & tart, with a super-concentrated, intense umami flavor. These little guys are totally irresistible!

Make sure you roast a big batch – you’ll find endless ways to use them. Around here, we can’t get enough of them on pizza, in pasta, or on their own straight out of the oven!

How to Roast Tomatoes

Luckily, making oven-roasted tomatoes couldn’t be easier. All you need is olive oil, salt, and tomatoes. When you’re choosing tomato varieties, choose small to medium-sized ones. I especially like to roast cherry tomatoes, but grape tomatoes, or plum tomatoes work too. The hardest part is waiting for them to cook! Here’s how to roast them:

  1. Preheat the oven to 250 degrees, and line a baking sheet with parchment paper.
  2. Slice the tomatoes in half, and place them with their cut sides up in a single layer on the baking sheet.
  3. Drizzle with olive oil and sprinkle with salt, and transfer the baking dish to the oven. Roast the tomatoes until they’re shriveled and browned around the edges. That’s it!

At 250 degrees, my cherry tomatoes took 2 to 3 hours to get totally shriveled and brown around the edges. The time will vary depending on the size and juiciness of your tomatoes – roasted grape tomatoes can take as little as an hour, while larger tomatoes will need longer.

When I have time to let them cook, I love to do a really long, slow roast like this. But some days, I don’t have all afternoon to make roasted tomatoes. When I’m in a hurry, I roast them at 300 degrees to help them cook faster, or I’ll start at 250 and turn up the heat to 350 partway through, once the tomatoes have begun to wilt down. They come out great just the same! Just be sure not to start with too high a temperature – if the oven is too hot, the tomatoes will burst, not shrivel.

What To Do With Oven Roasted Tomatoes

With their concentrated umami flavor, roasted tomatoes are an excellent addition to pastas, salads, soups, tomato sauce, and more! Here are some of my favorite ways to use them:


How to Freeze Tomato Sauce

Once the sauce cools down, add the sauce into freezer bags. I like to separate each bag into 2-3 cups of sauce, knowing that&rsquos how much I&rsquoll need fora recipe.

Whenever I freeze sauce, puree, diced/stewed tomatoes, I always put in a freezer bag and lay flat while pressing it out, so it&rsquos as thin as possible. Then once it&rsquos frozen, I stand it up. This saves space and lets you have a better organized freezer.

To deforst, place in the refrigator the night before. Alternatively you could defrost it in the microwave in a few minutes.

I hope you enjoy this Roasted Creamy Cherry Tomato Sauce &ndash it&rsquos one of my favorite Summer recipes! And if you&rsquore looking to add a kick, check out my Spicy Tomato Sauce with added in jalapeño peppers.