Roasted Grape Tomatoes

Roasting tomatoes is beyond easy and it gives the tomatoes an elevated flavor.

Course Side Dish

Cuisine Italian

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 105kcal

Author Whitney Wright

Equipment

Ingredients

32 oz tomatoes can use cherry tomatoes, grape tomatoes (which is what I used), roma tomatoes, or other small tomato variety. Cut tomatoes in half or quarters depending on the size of tomatoes.
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/4 teaspoon pepper
2 garlic cloves minced

Instructions

Preheat the oven to 450°F. Place the tomatoes on a rimmed baking sheet and drizzle 2 T olive oil overtop. Add the salt, pepper, and garlic and toss to coat. Spread the tomatoes in an even, single layer along the baking sheet.
Roast in the oven for 10-15 minutes or until shriveled and cooked to desired doneness. Roast time will vary depending on the size of tomatoes used.
Remove from oven and enjoy warm with crumbled feat or goat cheese and a sprinkle of fresh herbs. Or use this recipe as the base to make my penne pomodoro recipe!

Notes

Tomatoes: Use any tomato variety you'd like. I usually use smaller ones such as cherry tomatoes, grape tomatoes, cocktail tomatoes, or Romas.

These roasted tomatoes can last about 1-2 weeks in the fridge if kept stored in an airtight container.

Freezing: For longer storage, these roasted tomatoes can be stored in the freezer for up to 6 months. Simply allow the roasted tomatoes to cool after baking and then place them in a single layer on a wax paper-lined baking sheet and freeze until solid before transferring to an airtight container.

Nutrition