My method for easy roasted grape tomatoes!
To be honest, I wasn’t ever planning on featuring roasted grape tomatoes in their own blog post, but when I made my pea pesto, I realized it needed something else to break up all the green so the finished product would be extra pretty in photos. The thoughts that go through a food blogger’s mind, let me tell ya!
Turns out, they really did make the photos look better (check it out here!) and they added the perfect pop of sweetness with the pesto. Adding them to that dish also reminded me how freaking delicious they are on their own. And because I forgot how yummy and CRAZY EASY they are, I’m assuming some of you have, too! So here we are with a bonus blog post solely dedicated to these sweet little treats. God Bless the Tomato, am I right?!
Roasted Grape Tomatoes
I’m Italian, so it’s no surprise that I love tomatoes. Big fresh tomatoes, cherry tomatoes, canned crushed tomatoes, sun-dried tomatoes… I love them all. But it was game over for all of those once Adam tried a roasted tomato.
I’m always trying to find ways to make our dinners delicious without also adding unnecessary sodium, sugar, or saturated fat and these little guys help with that so much. They pack SO much flavor, we don’t even think of them as “healthy” at all. It’s such a nice bonus that they contain an antioxidant called lycopene, which has been linked to health benefits like reducing the risk of heart disease and cancer. Plus they’re a great source of vitamin C, potassium, folate, and vitamin K. Go tomatoes!
We love adding them to the veggie pasta we make a lot – but we’ll also toss them into a side dish like arugula salad or risotto pretty often, especially in the summer. Need more ideas? They’re also great on avocado toast, homemade pizza, quinoa tabouli, that pea pesto I keep talking about… or just snack on them once they cool off to room temperature!
1 package grape or cherry tomatoes
salt and pepper
olive oil spray
- Preheat your oven to 375 degrees.
- Line your rimmed baking sheet with parchment paper.
- Wash the tomatoes and cut each lengthwise. Place them, cut side up, on the parchment paper.
- Season with salt and pepper and lightly spray with olive oil spray (don’t drench them!).
- Roast for 20 minutes. Take them out and give it a little baking sheet toss. Put them back in the oven for another 10-15 minutes, until they are to your liking.
–*Every oven is different, so while mine took 35-40 minutes in my old apartment, I usually take them out after 30 minutes in my current apartment. Just keep that in mind instead of “setting and forgetting” for 35 minutes!
*They might not always look really candied like this – sometimes they have more water content and might turn out a little softer. Don’t worry! They’ll still be delicious!
*You don’t need to wait for tomatoes to be in season to make these! HOORAY! I always say that people who don’t like tomatoes haven’t had in-season tomatoes… if they don’t taste good enough to eat raw, roasting them will bring out the sweetness in them – any time of year!
I mean… does everyone know that you only need tomatoes, salt, pepper and parchment paper in order to make these beauties?! Feeling a new sense of duty to tell everyone I know to put a batch in the oven ASAP.
Have you ever made roasted grape tomatoes?
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Want to remember how to make these easy roasted grape tomatoes?! Pin this image for later!
PS. You might also like my Pea Pesto, Quinoa Tabouli, and Roasted Vegetable Pasta.