Roasted Cherry Tomatoes

Easy to prepare and so delicious, you will find that there are many ways in which to enjoy Roasted Cherry Tomatoes. The simple method of roasting the tomatoes heightens and brightens their flavour. Serve as a side dish, with pasta, on salads and more!

Course Side Dish

Cuisine Italian

Prep Time 10

Cook Time 30

Total Time 40

Servings people

Calories 123kcal

Author Alexandra Cook - It's Not Complicated Recipes

Ingredients

500 gm (18 oz) cherry tomatoes - or grape tomatoes
3 cloves garlic - finely minced
3 tablespoon (60 ml) olive oil See Note 1
2 tablespoon fresh basil leaves
½ teaspoon dried oregano
1 teaspoon sugar
sea salt and freshly ground black pepper - to taste See Note 2

Instructions

Preheat the oven to 180 Degrees C (355 F).
Wash the tomatoes and thoroughly dry them. Cut any large tomatoes in half. Smaller tomatoes can be left whole, but we recommend piercing them with a sharp knife to stop them from bursting.
Toss the tomatoes with the olive oil in a non-reactive pan. (See Note 3.)
Spread them out into one layer and sprinkle with the minced garlic, basil leaves, dried oregano, sugar, salt and pepper.
Roast for 30-40 minutes, until the tomatoes are collapsing and slightly charred.
If not serving immediately, cool the tomatoes, place into an airtight container and refrigerate.
Serve with additional fresh basil leaves, if you wish, when you are ready to serve. (See Note 4.)

Video

Notes

Tablespoon: we use a standard Australian tablespoon which is 20 ml (4 teaspoons). For readers located elsewhere in the world, please use 1 tablespoon + 1 teaspoon for each tablespoon listed.
Seasoning: adjust the seasoning to your liking – we recommend using sea salt and freshly ground black pepper.
Reactive pans: may be made from copper, aluminium or cast iron and react with acidic foods, such as tomatoes. They may alter the colour and flavour of the food cooked in them. Non-reactive pans are those which are ceramic, stainless steel, glass or enamelled.
Serving: the tomatoes may be served as an appetiser; for example, with crusty bread and a ball of fresh mozzarella or burrata. Be sure to bring the tomatoes to room temperature before serving. Do not serve the tomatoes cold from the fridge; their flavours will be dulled.
Storage: keep in the fridge in an airtight container for up to three days.
Freezing: the tomatoes can be frozen for up to three months.

Nutrition