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.

Author: Balancing Bowls

Meal Type: Milk Free

Cuisine: American

Difficulty: EASY

Prep. Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Servings: 6 Servings

Calories: 62 kcal per serving

Ingredients

1 lb - grape tomatoes
8 clove - garlic
3 tablespoons - honey
¼ cup - extra virgin olive oil
1 tsp - sea salt
½ tsp - black pepper
Fresh herbs, optional for garnish

Instructions

Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper.
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.
Spread the tomato mixture on the prepared sheet pan in a single layer.
Roast for 20-30 minutes, rotating the pan halfway through, until tomatoes are burst, jammy, and slightly caramelized.
Scrape tomatoes and juices into a bowl immediately. Garnish with fresh herbs if using.
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.

Nutrition