I make these roasted cherry tomatoes constantly when cherry tomatoes are in season. The tiny globes collapse and caramelize, while their flavor concentrates tenfold. I keep them in glass canning jars in the refrigerator, to add little explosions of flavor to any dish that needs them.
When selecting cherry tomatoes, look for baskets of various colored tomatoes—red, orange, and yellow. I love the combination of colors, but using all same color is just fine, too.–Heidi Swanson
LC Sweet, Sweet Summer Note
If you need any reassurance as to just how swell these roasted cherry tomatoes capture the sweetness of summer, look no further than the two dozen or so comments from our recipe testers below. Enough said.
Roasted Cherry Tomatoes
- Quick Glance
- 5 M
- 1 H
- Makes about 1 cup
- 1 pint cherry tomatoes, whether red, orange, yellow or a combination, stemmed
- 1/4 cup extra-virgin olive oil
- 1 tablespoon cane sugar or maple syrup
- 1/2 teaspoon fine-grain sea salt, plus more to taste
- 1. To make the roasted cherry tomatoes, preheat the oven to 350°F (176°C). Adjust the oven rack to the top third of the oven.
- 2. Slice the tomatoes in half and place them on a rimmed baking sheet.
- 3. In a small bowl, whisk together the olive oil, sugar or maple syrup, and a scant 1/2 teaspoon salt. Pour the mixture over the tomatoes and gently toss until well coated. Arrange the tomatoes in a single layer, cut-side up, and roast, without stirring, until the tomatoes shrink a bit and start to caramelize around the edges, 45 to 60 minutes.
- 4. Nibble the roasted cherry tomatoes straight off the baking sheet. Or, if you aren’t using them immediately, let them cool and then scrape them into a clean glass jar along with any olive oil that was left in the baking dish or sheet. Sometimes I top off the jar with an added splash of olive oil. The tomatoes will keep for about 1 week in the refrigerator.