Roasted Tomatoes

Like a lot of home cooks, I have a short list of dishes that I consider summer essentials. These are the recipes I make every year without fail, sometimes multiple times: Brothy Clams with Chorizo, Summer Fruit Crisp, Corn Salad with Pickled Onion, and always, always these roasted tomatoes. Once you get a load of how tasty and versatile they are, you’re bound to add them to your warm weather repertoire, too. 

The method for this recipe couldn’t be simpler. Coat cherry tomatoes with oil and pop them into the oven to cook low and slow for about 2 hours. Halfway through, drizzle with a mixture of honey and vinegar, accentuating the tomatoes’ flavor.

Yes, it’s a long time. But this recipe requires little attention and coaxes the natural sweetness from every last little tomato. The result is tender, nearly candied flavor bombs.

The Best Tomatoes For Roasting

Like all produce, tomatoes are best when eaten in season. Accordingly, this recipe will never be better than during the summertime. Whenever I do buy tomatoes out of season, the cherry or grape varieties are always the best bet. Cooking them using this method is an excellent way to make the most of tomatoes any time of year.

Tips and Tricks

This recipe is so simple it’s hard to mess up. That said, it’s worth noting a few things before you get started: 

• Since cherry tomatoes can vary in size, the cooking time may be a bit shorter or longer than the recipe instructs. Regardless of the size, cook the tomatoes until they’re slightly shriveled and begin to caramelize. 
• You can throw in additional seasoning as you see fit. Add a big pinch of crushed red pepper flakes to add a kick of heat or 1/2 teaspoon of dried oregano or thyme for an herbaceous quality. Alternatively, shower the tomatoes with roughly chopped fresh basil, mint, or chives after the emerge from the oven.  

How to Store Roasted Tomatoes

Pack up any leftover tomatoes in a covered container and store in the fridge for 4 to 5 days. 

Alternatively, you can freeze them. I like to add an extra glug of olive oil so they’re good and moist, put them in a sealed container or freezer bag with the air pressed out, and freeze. They store well for up to 3 months. Defrost on the counter and enjoy at room temperature or gently warmed on the stove. 

10 Ways To Use Roasted Cherry Tomatoes

Though these tomatoes are delightful spooned straight from the sheet pan to your mouth, they’re also an excellent springboard for myriad other dishes. Here are 10 tasty starter ideas: 

1. Use as a topping for pizza finished with freshly chopped basil.
2. Pile onto a sturdy slice of toast and add a poached egg.
3. Spread fresh ricotta, burrata, or goat cheese on crostini and spoon a few tomatoes on top.
4. Stir into beaten eggs with shredded sharp Cheddar for a flavorful quiche or frittata.
5. Spoon over sliced grilled chicken breast on a bed of arugula.
6. Toss with 8 to 12 ounces cooked pasta and finish with a drizzle of olive oil, chopped basil, salt to taste, and Parmesan cheese.
7. Pair with seasonal zucchini fritters for a burst of bright flavor.
8. Toss with bocconcini and serve as a side dish to grilled flank steak. 
9. Add to any number of sandwiches, from grilled cheese to turkey to grilled veggie. 
10. Spoon them into a charming glass jar and bring as a hostess gift to your next summer soirée. 

More Ways to Enjoy Cherry Tomatoes 

• Baked Chicken Thighs With Cherry Tomatoes
• Angel Hair Pasta with Quick Cherry Tomato Sauce
• Cherry Tomato Orzo Salad
• Zucchini Tomato Quiche
• White Bean and Cherry Tomato Salad