Part of the reason we always grow cherry tomatoes in our garden is to eat them picked straight off the vine. But the other reason is to roast them in the oven. Because when you roast these tiny tomatoes, it makes their flavor even more intense.
If you do decide to roast a sheet pan of cherry tomatoes, you can store them in an airtight container in the fridge for 1-2 weeks.
You can also freeze them. Just put the tomatoes in a single layer on a wax paper-lined sheet pan or plate. Once the tomatoes are frozen, transfer them to an airtight container. Then try to use the tomatoes within 4-6 months.
These easy slow-roasted cherry tomatoes are the perfect way to preserve tomato season. Use them in salads, on pizzas and stirred into pastas. You cook them at a low temperature in the oven for nearly 2 hours. They’re worth the wait!
When you make roasted cherry tomato vinaigrette, you end up with both dressing and toppings for your salad. After that, all you need are mixed greens and shaved Parmesan.
This easy chickpea Greek salad is a twist on the classic. It has roasted tomatoes and crispy chickpeas plus the usual cucumbers, olives, onions and feta.
With garlic balsamic vinaigrette, you can make and assemble this roasted zucchini tomato lentil salad ahead of time.
It’s pesto for the win in this roasted tomato pesto potato salad. The fingerling potatoes and cherry tomatoes end up herby and garlicky. It shows how pesto works on lots of things besides just pasta.
Served with toasted bread and garlic olive oil, burrata with roasted tomatoes is a no-fuss, sharable appetizer. It totally makes the most of tomato season.
Ready in 30 minutes, this sheet pan cherry tomato gnocchi is a quick one-pan meal. I season it with a mix of dried spices. Remember, not all roasted cherry tomato recipes require cutting the tomatoes in half.
The vinaigrette for this roasted garlic and tomato pasta salad uses leftover tomato juices from the baking dish along with olive oil and balsamic vinegar.
With just 9 ingredients, this balsamic zucchini tomato bake is easy to make and great for leftovers. Combine the veggies with pasta or grains to stretch them into another meal.
You can roasting the veggies side-by-side on a single sheet pan for this 30-minute tomato zucchini orzo. I stir in a few spoonfuls of pesto to finish it.
Serve these pesto eggs with roasted tomatoes on toast paired with mixed greens. Then they definitely count as a meal. Also, you can even make the tomatoes in advance.
This caprese bagel goes all in on basil. To start, there is pesto spread on the bagel. Then I tuck basil leaves in between roasted cherry tomatoes and mozzarella.
Pre-roasting the tomatoes in this roasted tomato focaccia guarantees they will be full of intense flavor. Serve it as a side or an appetizer.
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