Roasted Cherry Tomatoes are bursting with flavor and a great way to use an excess of the little tomatoes. We add them to salads, pasta, even pizza.
I also turned them into an appetizer by spooning them over softened cream cheese.
A guide to Roasting Cherry Tomatoes
Cherry Tomatoes
Minced garlic (I minced one large clove of garlic for a quarter sheet pan of tomatoes)
Minced fresh herbs (I've used both thyme and rosemary; about 1 tablespoon per quarter sheetpan of tomatoes)
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| Tomatoes ready to go into oven |
Kosher salt & coarse-ground pepper
- Preheat oven to 375°
- Arrange tomatoes on a a baking sheet in a single layer.
- Sprinkle minced garlic and herbs over tomatoes; drizzle with olive oil and season with salt and pepper.
- Bake in preheated oven for 35 to 45 minutes or until most of juices have been absorbed and tomatoes have begun to caramelize.
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