ROASTED CHERRY TOMATOES

Roasted cherry tomatoes are halved tomatoes coated in garlic, olive oil and herbs, then baked at high heat until caramelized. These tomatoes make a great side dish or topping for pasta!

I’m a huge fan of roasted vegetables; roasted asparagus, roasted green beans, and these roasted cherry tomatoes are family favorites. The flavors get concentrated through the roasting process and it makes for the most delicious tomatoes you’ll ever eat!

Roasted cherry tomatoes with garlic, olive oil and herbs on a sheet pan.

We always have a carton of cherry tomatoes in the kitchen because my kids love to take them in their school lunches. Sometimes I over buy before we can get through them all, and in those cases I make a big batch of these roasted cherry tomatoes. These roasted tomatoes take just minutes to put together and can be used in so many different ways.
HOW DO YOU ROAST CHERRY TOMATOES?
The first thing you’ll want to do is select your tomatoes. You can use cherry tomatoes, grape tomatoes or any other small tomato variety. I like to use a variety of colors when they’re available because it makes for a nice presentation, but regular red tomatoes work just as well.

Red, orange and yellow cherry tomatoes on a sheet pan.

You can choose to roast your tomatoes whole or slice them in half, it’s up to you. I typically cut them in half because if you roast them whole, they tend to burst open in the oven. While they still taste great, they don’t look as pretty that way. If you’re roasting tomatoes to be pureed for a sauce or a soup, then presentation doesn’t matter as much so go ahead and leave ’em whole.

Halved red, orange and yellow cherry tomatoes.

The tomatoes are seasoned with olive oil, garlic and herbs before taking a trip through the oven. These little tomatoes get almost caramelized in the oven and the flavors intensify in the best possible way.

Cherry tomatoes coated in garlic, olive oil and herbs.HOW DO YOU USE ROASTED TOMATOES?

Roasted cherry tomatoes can be eaten on their own as a side dish, or used in a variety of preparations such as

Pizza
Salads
Pasta
Soups
Marinara sauce
WHAT IS THE DIFFERENCE BETWEEN GRAPE TOMATOES AND CHERRY TOMATOES?
I’ve noticed a lot of grape tomatoes at the grocery store. The main difference is that grape tomatoes are shaped differently and aren’t quite as sweet as cherry tomatoes. You can use grape tomatoes instead of cherry tomatoes in this recipe and get delicious results.

ARE CHERRY TOMATOES GOOD FOR YOU?
Cherry tomatoes are a great source of vitamin C, vitamin K, potassium and folate. They also are full of the antioxidant lycopene which has many health benefits including reduced risk of cancer and heart disease.

Pesto pasta topped with roasted cherry tomatoes.

My kids love these roasted cherry tomatoes just as much as they do the fresh version. It’s an unexpected side dish that friends and family will enjoy. If you go with a variety of colored tomatoes, this recipe is even elegant enough to serve at a dinner party!
Roasted Cherry Tomatoes
Roasted cherry tomatoes are halved tomatoes coated in garlic, olive oil and herbs, then baked at high heat until caramelized. These tomatoes make a great side dish or topping for pasta!

INGREDIENTS
19 ounces cherry tomatoes halved

5 tablespoons olive oil
4 teaspoon minced garlic
1/5 teaspoon Italian seasoning
salt and pepper to taste
5 tablespoons fresh minced herbs such as parsley, basil or chives
cooking spray
INSTRUCTIONS
Preheat the oven to 400 degrees F. Coat a sheet pan with cooking spray.
Place the cherry tomatoes in a single layer on the sheet pan.
In a small bowl, mix together the olive oil, garlic, Italian seasoning, salt and pepper.
Drizzle the oil mixture over the tomatoes and toss to coat evenly.
Bake for 25 minutes. Sprinkle the fresh herbs over the top, then serve.
NUTRITION
Calories: 82kcal | Carbohydrates: 4g | Protein: 1g | Fat: 7g | Sodium: 12mg | Potassium: 247mg | Sugar: 2g | Vitamin A: 555IU | Vitamin C: 25.8mg | Calcium: 16mg | Iron: 0.9mg
Sunflower oil, olive, palm, coconut, flaxseed, pumpkin seed oil, beetroot, almond, avocado, pistachio oil… No vegetable oil contains cholesterol and all contain vitamin E. But still they all have different characteristics – positive and negative. We will now talk about olive oil!

As the name suggests, this oil is made from olives, by squeezing whole fruits. Depending on the quality of the olives and the way they are squeezed, there are different types of olive oil.