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 4 (1/4-cup) servings
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.
Slice the tomatoes in half and place them on a rimmed baking sheet.
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.
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.
Recipe Testers' Reviews
I’ve made roasted cherry tomatoes for years, often on a weekly basis. I eat them as a side dish to a nice steak or chicken breast, or just over rice with a poached egg and some spinach. This is a staple of my diet. Heidi’s approach isn’t super revolutionary, but I really did like the addition of the maple syrup. It pumped up the volume on the sweetness that comes out when you roast tomatoes. I will definitely be using this technique again.
This roasted cherry tomatoes recipe was very straightforward recipe and the execution was simple. The flavor, even from hothouse tomatoes, was filled with the sweetness of summer-ripened tomatoes.