Roasted Cherry Tomatoes
Roasted Cherry Tomatoes bring major flavor thanks to high-heat roasting with oil and balsamic, then a fresh basil finish.
Servings: 6 servings
Cost: $4.31
Equipment
- Rimmed sheet pan plus parchment paper
Ingredients
- 4 cups cherry tomatoes sliced in half lengthwise (2 pints)
- 2 tablespoons + 2 teaspoons olive oil good-quality!
- 2 teaspoons balsamic vinegar
- 1/4 teaspoon garlic powder or 2 smashed garlic cloves
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon finely chopped fresh basil optional
- Serving suggestions see note 1
Instructions
- Preheat oven to 400°F (200°C). Line a rimmed sheet pan with parchment paper.
- Toss tomatoes directly on the prepared pan with olive oil, balsamic vinegar, garlic powder or smashed garlic, sugar, salt, and pepper. Use your hands to mix until evenly coated.
- Spread tomatoes in a single layer, cut side up as much as possible. Roast for 18–22 minutes, tossing once halfway through, until skins are blistered and tomatoes look jammy.
- Cool slightly to room temperature. Taste and adjust salt, then toss with fresh basil if using. These are best served at room temp and added to your favorite dishes; see note 1 for ideas.
Notes
Note 1: Try these on buttered toast with parmesan and basil, over burrata with pesto, in grain bowls or pasta, over cottage cheese with a drizzle of balsamic reduction, or with eggs. They're also great on pizza, sandwiches, or stirred into hot pasta.
Storage: Store in a sealed container in the fridge for up to 5 days. To freeze, spread cooled tomatoes on a lined tray, freeze until solid, then transfer to a freezer bag for up to 3 months. Enjoy cold, at room temp, or gently warmed.
Nutrition
Serving: 1serving | Calories: 75kcal | Carbohydrates: 5g | Protein: 0.9g | Fat: 6g | Saturated Fat: 0.8g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 4g | Sodium: 201mg | Potassium: 299mg | Fiber: 1g | Sugar: 3g | Vitamin A: 952IU | Vitamin C: 22mg | Calcium: 12mg | Iron: 0.4mg