Roasted tomatoes are so delicious you’ll want to take them right off the baking sheet. Add the slow-roasted recipe to everything from fancy crostini to quick and casual pasta.
Like many home cooks, I have a short list of summertime essentials. These are the recipes I invariably make every year, sometimes multiple times: chorizo clam broth, summer fruit chips, lamb’s lettuce with pickled onions, and always, always those roasted tomatoes. Once you know how tasty and versatile they are, you’ll be sure to add them to your warm-weather repertoire as well.
The method for this recipe couldn’t be simpler. Brush cherry tomatoes with oil and place in the oven to cook on low for about 2 hours. Halfway through cooking, drizzle with a mixture of honey and vinegar to enhance the flavor of the tomatoes.
The best tomatoes for roasting
Like all produce, tomatoes taste best when eaten in season. Accordingly, this recipe will never be better than during the summertime. When I buy tomatoes out of season, the cherry or vine varieties are always the best choices. Cooking using this method is an excellent way to get the most out of tomatoes any time of year.
Tips and Tricks
This recipe is so easy it’s hard to screw up. However, it’s worth noting a few things before you start:
- Because cherry tomatoes can vary in size, cooking time may be slightly shorter or longer than stated in the recipe. Regardless of size, cook the tomatoes until they have shrunk slightly and are starting to caramelize.
- You can add additional spices as you see fit. Add a large pinch of crushed red pepper flakes to add a heat kick, or 1/2 teaspoon dried oregano or thyme for an herbaceous quality. Alternatively, pour coarsely chopped fresh basil, mint or chives over the tomatoes after they have emerged from the oven.
Pack leftover tomatoes in a covered container and refrigerate for 4 to 5 days.
Alternatively, you can freeze them. I like to add an extra drizzle of olive oil to keep them nice and moist, place them in a sealed container or freezer bag with the air squeezed out, and freeze. They can be stored well for up to 3 months. Thaw on the counter and enjoy at room temperature or gently warmed on the stove.
10 ways to use roasted cherry tomatoes
Although these tomatoes are deliciously spooned into your mouth straight from the sheet pan, they also make an excellent stepping stone to countless other dishes. Here are 10 delicious starter ideas:
- Use as a topping for pizza with freshly chopped basil.
- Heap onto a firm slice of toast and add a poached egg.
- Spread fresh ricotta, burrata or goat cheese on the crostini and top with a few tomatoes.
- For a flavorful quiche or frittata, stir into beaten eggs with shredded sharp cheddar.
- Spread sliced grilled chicken breasts on a bed of arugula.
- Mix with 8 to 12 ounces of cooked pasta and top with a drizzle of olive oil, chopped basil, salt to taste, and Parmesan cheese.
- Pair it with seasonal zucchini fritters for a blast of bright flavor.
- Toss with bocconcini and serve as an accompaniment to grilled flank steak.
- Add it to any number of sandwiches, from grilled cheese to turkey to grilled veggies.
- Pour them into a charming glass jar and bring them to your next summer party as party favors.
More ways to enjoy cherry tomatoes
- Baked chicken thighs with cherry tomatoes
- Angel Hair Pasta with quick cherry tomato sauce
- Cherry Tomato Orzo Salad
- Zucchini Tomato Quiche
- Salad with white beans and cherry tomatoes
Fried tomatoes
ingredients
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2 tablespoon Extra virgin olive oilplus more for greasing the pan
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4 cups cherry tomatoes (about 2 baskets or 1 1/2 pounds), stems removed
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1/2 teaspoon kosher salt
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1/4 teaspoon freshly cracked black pepperor to taste
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1 tablespoon honey
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1 tablespoon red or white wine vinegar
method
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Preheat the oven and prepare a baking sheet:
Preheat oven to 300°F. Line a large baking sheet with parchment or a silicone baking mat. Drizzle a little olive oil onto the baking sheet and use a pastry brush or your hands to brush the surface of the pan.
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Brush the tomatoes with oil and season:
Bunch the tomatoes on the baking sheet, drizzle with 1 tablespoon olive oil and season with salt and a light shower of fresh black pepper. Spread the tomatoes on the baking sheet.
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Fry the tomatoes and add the dressing:
Roast for 1 hour and remove from the oven.
Meanwhile, whisk honey and vinegar in a small bowl until honey is dissolved. Stir in the remaining 1 tablespoon olive oil.
After the tomatoes have roasted for an hour, pour the mixture over them and use a spatula to turn the tomatoes around so they are evenly coated.
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Roast and serve:
Continue frying the tomatoes until they are very tender and just starting to caramelize, about an hour more.
Enjoy warm or store in a covered container in the refrigerator for up to 4 days.
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| nutritional information (per serving) | |
|---|---|
| 52 | calories |
| 4g | Fat |
| 5g | carbohydrates |
| 1g | protein |
