Roasted cherry tomatoes roasted in the oven. Use them in salads, pasta or sandwiches. Add herbs and roast to bring out the best in these sweet and juicy tomatoes
Have I mentioned that I have a love of tomatoes?
These tomatoes are oven roasted and I just ate them right out of the baking tray.
Oh my gosh! Look at how delicious these cherry tomatoes look! That vibrant red color comes out when you slow roasting these tomatoes in the oven.
I can’t stop drooling at them
At any given time, you will always find these tomatoes in my fridge. Either they are fresh or I have roasted them and set them aside for a future recipe.
Most of the time, I use them in salads. However, I really like them in this broccoli and pasta recipe. It adds such a delicious tang to the pasta.
Sometimes, I add garlic to them when roasting and it is delicious. This time, however, I skipped the garlic because I wanted to use its natural flavors. It will end up in a sandwich recipe, so, it is ok to omit the garlic.
The best part of this recipe is that it will work great as a snack by itself. I can munch on these while watching TV or while working on the computer.
If you want to save a harvest of cherry tomatoes, you can roast them and freeze them in a zip lock back. This frozen tomatoes will be perfect for a pasta recipe in the future.
How will you use these tomatoes?
Oven Roasted Cherry Tomatoes
Pre-heat the oven to 250 degrees
Place 2 cups of cherry tomatoes in a bowl
Add Oregano and parsley
Add salt and balsamic vinaigrette
Gently mix everything with your hands
Spread out the tomato mixture onto a baking dish
- Place the tray in the bottom rack of the oven
Roast for about 30 minutes or until the tomatoes start to wrinkle
Let them cool before devouring