Name: Roasted Cherry Tomatoes
Prep time: 3 min
Cook time: 20 min
Total time: 23 min
Ingredients: 2-3 pints of cherry tomatoes; 2 tbs olive oil; 2 tbs balsamic vinegar

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This is an example of “how can something so simple taste soooooo good!” This is the easiest recipe ever and once made, you can either eat the roasted cherry tomatoes as is, or add them to pasta, or top some zucchini noodles or make some bruschetta! It’s your choice on just how you want to divide these up but we guarantee that you will be headed to the market, or your backyard, to gather more to cook as a simple 20 minutes in the oven at high heat, with olive oil and balsamic vinegar, is magic!

Roasted Cherry Tomatoes

Liza Graves

Use these on their own or as a key ingredient for another dish. They are simple and delicious.

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Prep Time 3

Cook Time 20

Total Time 23

Course Side

Cuisine American

Servings

Calories 37 kcal

Ingredients

2-3 pints of cherry tomatoes
2 tbs olive oil
2 tbs balsamic vinegar

Instructions

Preheat oven to 425 degrees (if you like your cherry tomatoes more charred, go for 450 degrees)
Place tomatoes on a cookie sheet lined with parchment paper.
Drizzle over the olive oil and vinegar.
Place in the upper 1/3 of your oven for 20 minutes.
After they are removed from the oven, carefully pour (or use a turkey baster) the liquids into a bowl. Pour into a small saucepan and heat on medium-low until the liquid is reduced by half.
Use this liquid on top of the tomatoes or use with another recipe that uses these tomatoes.

Nutrition

Calories: 37kcalCarbohydrates: 7gProtein: 2gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.3gSodium: 60mgPotassium: 351mgFiber: 1gSugar: 5gVitamin A: 782IUVitamin C: 36mgCalcium: 20mgIron: 1mg

Keyword Cherry, Roasted, tomatoes

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roasted tomatoes with balsamic reduction: I use a turkey baster to remove the liquid and then heat it on the stove, at medium-high, until the liquid is reduced to half the amount. — I use a turkey baster to remove the liquid and then heat it on the stove, at medium-high, until the liquid is reduced to half the amount.

Consider using the roasted tomatoes in the following ways:

Zucchini noodles with roasted tomatoes in white bowl — Make zucchini noodles with a $15 spiralizer (at Walgreens). Cook the zucchini for just 2 minutes in olive oil. Salt at the end. Drain in a colander and add to a bowl. Top with roasted tomatoes and pepper. Delicious and SO healthy!

Another photo of the zucchini noodles and roasted tomatoes.

Bruschetta

For a full break down on how to make bruschetta, see our recipe here.

Brushetta recipe ingredients — Smash some roasted tomatoes with green onions and sliced kalamata olives to make some homemade bruschetta.

Place the ingredients in a bowl and smash the tomatoes (you may need to use your hands) and mix with the olives and green onions. Add some of the balsamic reduction, garlic powder and kosher salt.

Brushetta recipe with roasted cherry tomatoes — Place the bruschetta on top of toast and you have a yummy dish!

It’s the time of year where we are busting out of the seams with tomatoes. Roasting the cherry tomatoes will add a nice variety to your recipes. Enjoy!