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Roasted Cherry Tomatoes

Fresh cherry tomatoes transform into bombs of sweet, roasted tomato goodness that can easily be turned into sauce, soup, and more and preserved for future use.

Equipment

  • 1 baking sheet rimmed

Ingredients

  • 4 cups cherry tomatoes cleaned and stemmed
  • 4 tbsp olive oil extra virgin
  • salt

Instructions

  • Preheat the oven to 400°F (about 200°C).
  • Spread a single layer of cherry tomatoes on a baking sheet.
  • Drizzle with olive oil and sprinkle with salt.
  • Roast tomatoes in the oven for 20 minutes or until tomatoes have browned on top and split to release juices.
  • Consume immediately or preserve in one of the following ways:
    1) Let cool and scoop into a freezer-safe container. Freeze for up to 1 year.
    2) Let cool and scoop into a glass jar leaving an inch of headspace at the top. Use a butter knife to release air bubbles trapped in the jar. Submerge tomatoes in olive oil and continue adding oil until tomatoes are completely covered. Store in the refrigerator for up to 3 months.

Notes

If you use the refrigerated tomatoes and still have some left in the jar, decant into a smaller jar, release bubbles, and top with olive oil as you did when you first packed the tomatoes.