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Roasted Cherry Tomatoes

What to do with all those end-of-summer cherry tomatoes? Why, roast them of course!

Toss tomatoes with olive oil, kosher salt, and freshly ground black pepper. Spread on a large baking sheet and roast at 350° for 15 minutes, or until tomatoes are soft and juices begin to caramelize. (May take longer for larger quantities of tomatoes.)

If you plan to freeze for future use in sauces, etc, remove pan from oven and scrape up tomatoes and caramelized liquids, then allow to completely cool before freezing. (Freeze in air-tight bag or container).  If using immediately, scrape all the yummy goodness into your sauce or directly into pasta with fresh basil and cheese of your choice. Mangia!


  1. betty lou

    We’re making these with sun golds for the second time tonight. Love this simple and delicious recipe. We had a sun gold volunteer from seed from last year’s plant. I don’t understand that. I would think seed would revert to plain red cherry tomatoes.

    • Jessica Beamon

      Cool that you had a volunteer! Your original cherry was probably a hybrid, so the volunteer reverted back to whatever one of the “original” tomatoes was. I’ve had yellow volunteers before too from Sweet 100 seeds.

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