From DN Recipes by David Nagy · Food & Beverage

Oven Roasted Cherry Tomatoes

Published

Oven Roasted Cherry Tomatoes
Prep 5 mins  Cook 25 mins  Total 30 mins
Ingredients
  • 1 pint cherry tomatoes
  • 1 tbsp extra-virgin olive oil
  • 1 tsp Italian seasoning
  • Salt and pepper to taste
Instructions
  1. Preheat oven to 425F. 
  2. Line a baking sheet with parchment paper.
  3. Cut cherry tomatoes in half and put them in a bowl.  Pour olive oil over the tomatoes and sprinkle with Italian seasoning, salt and pepper. 
  4. Toss so the tomatoes are coated with oil and seasonings.
  5. Put the cherry tomatoes on a baking sheet in a single layer. 
  6. Bake for 25 minutes, until slightly caramelized.
Notes
If the tomatoes are too crowded on the baking sheet, they may steam rather than roast. Spread them out in a single layer, leaving some space between each piece for better caramelization.
Storage: Allow the roasted cherry tomatoes to cool completely before transferring them to an airtight container. Store them in the refrigerator for up to 5 days.
Freezing: If you want to store them longer, freeze the roasted tomatoes in a freezer-safe bag or container for up to 3 months. They may lose some texture but will still taste delicious in cooked dishes.
Reheating: To reheat, place the tomatoes in a preheated oven at 350°F for 5–10 minutes, or until warmed through. Alternatively, you can microwave them for 30 seconds to 1 minute on medium power.
Repurposing leftovers: Use leftover roasted tomatoes in soups, sauces, or casseroles for an extra burst of flavor. They’re also great stirred into scrambled eggs or as a topping for avocado toast.