Roasted Cherry Tomatoes

We’re dreaming of fresh cherry tomatoes in January, but hopefully sometime in August we have all our heart’s desire. Wondering what to with your bounty? Roasting cherry tomatoes is one of the most simple and delicious ways to enjoy the sweetness we dream about in the winter.

  • Cherry tomatoes, 2 pints, washed (Only have 1 pint? Go for it! Just use a little less oil.)
  • Garlic, 3 or 4 cloves, sliced
  • Olive Oil, 1/3 cup
  • Kosher salt, 1/2 teaspoon
  • Black pepper, to taste
  • Sliced shallots, optional
  • Fresh herb sprigs (thyme, oregano), optional

Preheat oven to 400 degrees. Wash and dry your tomatoes. Put them in a bowl, add the garlic, and toss with the olive oil to coat. Add salt and pepper toss again.

Spread your tomatoes in an even layer on an 18″x11″ sheet pan. Add your herb sprigs on top.

Cook for 15 minutes. Turn over with a spatula and cook for another 15-20 minutes.

Your tomatoes will burst, brown, and become soft, juicy, and sweet.

Serve with pasta, rice, farro, or your favorite grain.

Try the “TikTok version” by adding an 8 oz block of feta cheese. Cook in a medium casserole dish or a large cast iron pan. Place the feta in the middle of the tomatoes. Dizzle the cheese with a tablespoon of olive oil. Cook 40-45 minutes. (No need to turn over.) Add your pasta and stir until combined.