Like a lot of home cooks, I have a short list of dishes that I consider summer essentials. These are the recipes I make every year without fail, sometimes multiple times: Brothy Clams with Chorizo, Summer Fruit Crisp, Corn Salad with Pickled Onion, and always, always these roasted tomatoes. Once you get a load of how tasty and versatile they are, you’re bound to add them to your warm weather repertoire, too.
The method for this recipe couldn’t be simpler. Coat cherry tomatoes with oil and pop them into the oven to cook low and slow for about 2 hours. Halfway through, drizzle with a mixture of honey and vinegar, accentuating the tomatoes’ flavor.
Yes, it’s a long time. But this recipe requires little attention and coaxes the natural sweetness from every last little tomato. The result is tender, nearly candied flavor bombs.
The Best Tomatoes For Roasting
Like all produce, tomatoes are best when eaten in season. Accordingly, this recipe will never be better than during the summertime. Whenever I do buy tomatoes out of season, the cherry or grape varieties are always the best bet. Cooking them using this method is an excellent way to make the most of tomatoes any time of year.
Tips and Tricks
This recipe is so simple it’s hard to mess up. That said, it’s worth noting a few things before you get started:
- Since cherry tomatoes can vary in size, the cooking time may be a bit shorter or longer than the recipe instructs. Regardless of the size, cook the tomatoes until they’re slightly shriveled and begin to caramelize.
- You can throw in additional seasoning as you see fit. Add a big pinch of crushed red pepper flakes to add a kick of heat or 1/2 teaspoon of dried oregano or thyme for an herbaceous quality. Alternatively, shower the tomatoes with roughly chopped fresh basil, mint, or chives after the emerge from the oven.
How to Store Roasted Tomatoes
Pack up any leftover tomatoes in a covered container and store in the fridge for 4 to 5 days.
Alternatively, you can freeze them. I like to add an extra glug of olive oil so they’re good and moist, put them in a sealed container or freezer bag with the air pressed out, and freeze. They store well for up to 3 months. Defrost on the counter and enjoy at room temperature or gently warmed on the stove.
10 Ways To Use Roasted Cherry Tomatoes
Though these tomatoes are delightful spooned straight from the sheet pan to your mouth, they’re also an excellent springboard for myriad other dishes. Here are 10 tasty starter ideas:
- Use as a topping for pizza finished with freshly chopped basil.
- Pile onto a sturdy slice of toast and add a poached egg.
- Spread fresh ricotta, burrata, or goat cheese on crostini and spoon a few tomatoes on top.
- Stir into beaten eggs with shredded sharp Cheddar for a flavorful quiche or frittata.
- Spoon over sliced grilled chicken breast on a bed of arugula.
- Toss with 8 to 12 ounces cooked pasta and finish with a drizzle of olive oil, chopped basil, salt to taste, and Parmesan cheese.
- Pair with seasonal zucchini fritters for a burst of bright flavor.
- Toss with bocconcini and serve as a side dish to grilled flank steak.
- Add to any number of sandwiches, from grilled cheese to turkey to grilled veggie.
- Spoon them into a charming glass jar and bring as a hostess gift to your next summer soirée.
More Ways to Enjoy Cherry Tomatoes
2 tablespoons extra-virgin olive oil, plus more for greasing the pan
4 cups cherry tomatoes (about 2 baskets or 1 1/2 pounds), stems removed
1/2 teaspoon kosher salt
1/4 teaspoon freshly cracked black pepper, or to taste
1 tablespoon honey
1 tablespoon red or white wine vinegar
Preheat the oven and prepare a baking sheet:
Preheat the oven to 300°F. Line a large baking sheet with parchment or a silicon baking mat. Drizzle a little olive oil on the baking sheet and use a pastry brush or your hands to coat the surface of the pan.
Coat the tomatoes in oil and season:
Bunch the tomatoes together on the baking sheet, drizzle with 1 tablespoon of olive oil, and season with the salt and a light shower of fresh black pepper. Spread the tomatoes out on the baking sheet.
Roast the tomatoes and add the dressing:
Roast for 1 hour and remove from oven.
Meanwhile, whisk together the honey and vinegar in a small bowl until the honey dissolves. Whisk in the remaining 1 tablespoon olive oil.
After the tomatoes have roasted for 1 hour, pour the mixture over the top and use a spatula to nudge the tomatoes around so they’re evenly coated.
Finish roasting and serve:
Continue to roast the tomatoes until they’re very tender and just beginning to caramelize, another hour or so.
Enjoy warm or store in a covered container in the fridge for up to 4 days.
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|Nutrition Facts (per serving)|
|Servings: 4 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 4g||5%|
|Saturated Fat 0g||2%|
|Total Carbohydrate 5g||2%|
|Dietary Fiber 1g||3%|
|Total Sugars 4g|
|Vitamin C 10mg||51%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|