Roasted Cherry Tomatoes

You’ll Need

  • 2 pints of cherry tomatoes (any colour is fine), rinsed
  • ½ cup olive oil
  • Sea salt
  • Fresh ground pepper
  • Optional: fresh thyme or oregano

Prep and Cook

  • Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
  • Spread the tomatoes in single layer and drizzle the olive oil over top. Season with salt and pepper, and top with fresh herbs, if using.
  • Roast the tomatoes until they begin to blister and caramelize, and their juices release into the oil mixture, about 20–25 minutes. Remove and let cool completely.
  • To store in the fridge, transfer the tomatoes to a lidded container and top with the juices/oil from the pan. Tomatoes will keep for up to five days.


Leave a Comment