Oven Roasted Cherry Tomatoes (Edit recipe)

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Enjoy the best oven roasted cherry tomatoes with leftover fresh tomatoes from your garden. Roasted with with olive oil and fresh herbs, these tomatoes are great with crusty bread, pasta or on a sandwich.

10 minutes

20 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	31
Fat:	2 g
Carbohydrates:	2 g
Protein:	0 g
Cholesterol:	0 g
Sodium:	218 mg
Fiber:	1 g
Sugars:	1 g
Calculated per serving.

Serves: 8

Ingredients

20 oz Cherry Tomato
4 tsp Extra Virgin Olive Oil
4 - 6 clove Garlic, minced
2 Tbsp fresh Basil, chopped
2 Tbsp fresh Oregano, chopped
0.75 tsp Sea Salt
.5 tsp Black Pepper

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 375˚ and line a rimmed baking sheet with parchment paper or silicone liner.
Combine tomatoes, olive oil, garlic, basil, oregano, salt, and pepper in a large bowl.
Toss to coat the tomatoes with all of the seasonings and then spread them onto the prepared sheet pan in an even layer.
Roast in the preheated oven for 15-20 minutes until the tomatoes are slightly shriveled and lightly browned.

Notes

Spicy - Add crushed red pepper flakes to the seasonings.
Toppings - Add a drizzle of balsamic vinegar or a sprinkle of feta or parmesan cheese after roasting and cooling the tomatoes.
Storage - Store cooled tomatoes in the refrigerator for 3-5 days or in a freezer bag in the freezer for up to 3 months. Defrosted tomatoes will break down, making them best for a sauce for pasta or as an addition to soup.