Slow Roasted Cherry Tomatoes
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Transform your cherry tomatoes into sweet nuggets of roasted tomato goodness with this simple approach. These slow roasted cherry tomatoes can be used in appetizers, soups, sauces, pasta, and more.
Recipe at a Glance: Slow Roasted Cherry Tomatoes
- Details
- Preservation method: Submerged in oil or frozen.
- Storage: Refrigerator or freezer.
- Storage life: Up to 2 weeks in the fridge or 1 year in the freezer.
- uses for roasted tomatoes
- Make roasted tomato pizza sauce or roasted tomato risotto.
- Use them as a topping for a simple ricotta crostini or stuff them into a sandwich.
- Blend them into soup or salad dressings.
- Toss them with spaghetti, oil, garlic, and pepper flakes for an easy vegetarian meal.
When the summer is over and frost threatens regularly, I strip my tomato plants and let all the green ones finish ripening inside. Inevitably, I’m left with a mountain of cherry tomatoes to use up. I always find that the ones ripened inside aren’t as enjoyable for snacking, but they are excellent for roasting, as the gentle heat of the oven intensifies their sweet flavor and I love that this recipe lets me work with as few or as many tomatoes as I have on hand. I usually end up with a few containers stashed in the freezer to add to soup, salad dressings, or to make into pizza sauce or risotto. They’re the perfect ingredient to brighten the dreariest of winter days.
Ingredients & Substitutions
- Cherry tomatoes–Use firm, blemish-free tomatoes, and feel free to use a variety of colors and sizes, but don’t use any larger than 1 1/2 inches (4 cm) in diameter as they’ll take too long to roast.
- Thyme–Fresh thyme is best here, but you can use dried if that’s what is available to you. Use 1/4 teaspoon dried in place of the 1/2 teaspoon fresh.
How to Roast Cherry Tomatoes
1. Toss the tomatoes with oil and thyme. Season with salt and pepper.
2. Arrange on a parchment-lined baking sheet. Roast until softened, collapsed, and beginning to shrivel.
Ways to Use Roasted Tomatoes
There are so many amazing ways to use your roasted tomatoes. Here are a few of my favorites:
- Blend them into a vinaigrette for drizzling over salad.
- Place them on top of warm crostini spread with ricotta or goat cheese.
- Stuff them into a roasted vegetable sandwich.
- Make roasted tomato pizza sauce.
- Puree them and add them to risotto.
- Heat them gently in a skillet with more oil and some red pepper flakes, then toss with spaghetti.
- Make roasted tomato soup.
Storage
You have a couple of storage options for your roasted tomatoes. If you plan to use them within a couple of weeks, you can stash them in a lidded jar, covered with a layer of olive oil.
For longer storage, you can freeze your tomatoes. Arrange the cooked tomatoes in layers, separated between sheets of parchment paper in an airtight container and freeze for up to 1 year. Remove and defrost as many as you need at a time.
Tips & Troubleshooting
- You can make this with as few or as many tomatoes as you like. Simply use 1 tablespoon of olive oil and 1/2 teaspoon thyme for each cup of tomatoes and don’t crowd them on the baking sheet. If they won’t fit on one, divide the tomatoes between two sheets.
- This recipe is suitable for gluten-free, dairy-free, and vegan diets.
Slow Roasted Cherry Tomatoes
Ingredients
- 1 cup cherry tomatoes
- 1 tablespoon olive oil
- ½ teaspoon fresh thyme leaves
- Salt and freshly ground black pepper
Instructions
- Preheat the oven to 275°F (135°C). Line a rimmed baking sheet with parchment paper.
- Combine the tomatoes, oil, and thyme in a medium bowl. Toss to coat. Season with salt and pepper and toss again.
- Spread the tomatoes in a single layer and cook until the tomatoes are softened and collapsed and beginning to shrivel, about 2 1/2 hours.
- Remove from the oven and cool to room temperature before storing.
Notes
- Scaling the recipe–You can make this with as few or as many tomatoes as you like. Simply use 1 tablespoon of olive oil and 1/2 teaspoon thyme for each cup of tomatoes and don’t crowd them on the baking sheet. If they won’t fit on one, divide the tomatoes between two sheets.
- Dietary–This recipe is suitable for gluten-free, dairy-free, and vegan diets.
