Roasted Cherry Tomatoes
Learn how to cook cherry tomatoes in your oven ... so easy and so delicious!
Servings: 4 servings
Calories: 70kcal
Ingredients
- 16 ounces (454 grams) cherry tomatoes (about 3 ½ cups)
- 1 ½ tablespoons extra virgin olive oil
- 1 large clove garlic, minced
- 1 tablespoon minced fresh herbs (see note)
- kosher salt
- pepper
Equipment
Instructions
- Preheat oven to 425°F (220°C).
- Place tomatoes on a large baking sheet, the drizzle with olive oil, and season generously with salt and pepper. Mix well.
- Bake tomatoes for 10 minutes, then remove from oven.
- Stir in garlic, then return tomatoes to oven. Continue roasting until tomatoes are shriveled and some are popped (about 10 to 15 minutes more).
- Remove from oven, then gently stir in the fresh herbs and season to taste with additional salt and pepper (if needed).
- Serve immediately. Enjoy!
Notes
Tomatoes - Don't worry if you don't have the exact same amount of mini tomatoes. This recipe is very flexible! This recipe yields about 1 ⅔ cups roasted tomatoes, which will serve four people as a side dish.
Herbs - Use your favorite fresh herbs! I used a combination of rosemary and thyme, but other herbs, such as basil, parsley, chives, oregano, or chives, would also work great.
How to Use - You can eat these baked tomatoes on their own, or add them to other recipes, such as pizza, pasta, sandwiches, and more. Try them in this Tomato Tartine!
More Tips - Make sure to read the info before this recipe card for helpful tips, serving suggestions, recipe variations, and more!
Nutrition
Calories: 70kcal
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