- VE
- GF
- LC
- LF
Roasted Grape Tomatoes
Roasted grape tomatoes are one of those simple recipes that quietly transform everything they touch. These little tomatoes become wonderfully jammy and caramelized after a trip to a hot oven, concentrating their natural sugars into an intensely sweet-savory flavor. I make a batch nearly every week in the summer when vine-ripe tomatoes are abundant, but honestly, they're perfect year-round with organic grape tomatoes or cherry tomatoes from the market.
Ingredients
Instructions
- Step 1
Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper.
- Step 2
In a large bowl, toss 1 pound of halved grape tomatoes, 8-10 pressed or finely chopped garlic cloves, 3 tablespoon honey, ¼ cup extra virgin olive oil, 1 teaspoon sea salt, and ½ teaspoon black pepper.
- Step 3
Spread the tomato mixture on the prepared sheet pan in a single layer.
- Step 4
Roast for 20-30 minutes, rotating the pan halfway through, until tomatoes are burst, jammy, and slightly caramelized.
- Step 5
Scrape tomatoes and juices into a bowl immediately. Garnish with fresh herbs if using.
- Step 6
Enjoy warm or let cool to room temperature before storing in an airtight container in the fridge for up to 7 days or freeze for up to 6 months.
Tips & Tricks
Per serving
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