Recipes developed by Vered DeLeeuw
Nutritionally reviewed by Rachel Benight MS, RD, CPT
Gorgeous, sweet-however-tangy roasted cherry tomatoes make a deliciously fresh side dish, and are just as wonderful for breakfast as they are for dinner.
These tomatoes are so good! Truly, in my opinion, tomatoes are great no matter whether raw or cooked.
I adore them raw in a tomato salad or in this wonderful Caprese salad, but I also love them cooked. Cooking actually concentrates and brings out their special flavor.
The ingredients you’ll require
You’ll only want a handful of simple ingredients to make this tasty recipe (exact measurements are included in the recipe card below):
- Cherry tomatoes
- Minced garlic
- Olive oil
- Balsamic vinegar
- Kosher salt and black pepper
- Dried thyme
How to make roasted cherry tomatoes
It’s this kind of an effortless recipe. Scroll down to the recipe card for the in depth guidelines. Right here are the fundamental actions:
- You coat the tomatoes in olive oil, balsamic vinegar, and spices.
- Then roast them in a 425°F oven for twenty minutes. That’s it!
Sometimes I sprinkle the tomatoes with a small bit of Parmesan cheese prior to baking them, or with crumbled feta soon after I pull them out of the oven. Both variations are nice but purely optional.
How to serve roasted cherry tomatoes?
They make a fantastic side dish. They go nicely with meat, poultry, and fish.
I frequently serve them with baked chicken breast, roasting each the chicken and the tomatoes in the very same oven. They also make a great side dish to baked cod.
They are also surprisingly great when served for brunch. I like to serve them with eggs and oven bacon for a tasty, total meal.
Is this recipe wholesome?
I feel it is. Tomatoes are really healthful, and science tells us that cooked tomatoes are even healthier than raw.
The addition of olive oil and garlic even more enhances the nutritional profile of this tasty recipe.
What about leftovers?
Leftovers of these roasted cherry tomatoes keep really well in the fridge, in an airtight container, for 3-4 days.
You can gently reheat them, covered, in the microwave. Or you can serve them cold like you would serve antipasti.
A lot more tomato recipes that you might appreciate
Egg stuffed tomatoes are fantastic for brunch. And when zucchini is in season, I love creating this tasty zucchini tomato gratin.
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