These roasted cherry tomatoes are a delicious and versatile ingredient that can add a burst of flavor to any dish! They can be enjoyed as a snack on their own, added to salads, pasta dishes, and sandwiches, or used as a topping for pizzas. Simply toss your tomatoes with some oil and thyme and pop them into the oven!
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Instructions
Preheat oven to 400°F (205°C) and line a baking sheet with parchment paper or coat it with non-stick cooking spray.
Place sliced tomatoes, thyme and olive oil in a small mixing bowl and combine to coat with the oil. Transfer to baking sheet and spread the tomatoes into an even layer.
Bake at 400°F (205°C) for 25 - 30 minutes, or until tender and slightly blistered.
Notes
Pick cherry tomatoes that are firm to the touch, plump, and have a bright color. Overripe or soft tomatoes will not roast as well and may turn mushy.
Roasting cherry tomatoes can release juices and make a mess in your oven, so it's best to use a rimmed baking sheet to catch any drips and prevent a mess. I also like to line it with parchment paper for easy cleanup!
Avoid overcrowding your pan. Leave some space between the cherry tomatoes on the baking sheet so that they can roast evenly and become caramelized on all sides.
Store any unused roasted cherry tomatoes in an airtight container in the refrigerator. They are best used within 4 days but can be kept in the refrigerator for up to one week.To freeze your roasted cherry tomatoes, transfer the completely cooled cherry tomatoes into a freezer storage bag. Squeeze all of the excess air out of the bag and freeze. The tomatoes will store for up to 2 months.