Keep a bowl of these slow roasted cherry tomatoes around to add a burst of delicious sweet tomato flavor to your salads, sandwiches and recipes. This low carb treat takes just 5-10 minutes prep time then about 30 minutes in the oven.
This recipe originally published in April 2014 and updated with all new step by step instructions, photos and expert tips.
Cherry tomatoes are great to roast anytime of the year, but especially in the winter when you may be craving a delicious tomato flavor. Since they are small, they roast in about half the time of regular size tomatoes. Roasted cherry tomatoes are very versatile and can be added to pizzas, pasta, sandwiches, entrees, etc.
Generally, this size tomato will be fully roasted in about 30-45 minutes. Choose your favorite herbs for this recipe- I love oregano but other great options include thyme, marjoram, etc. Cherry tomato recipes come in very handy in the summer when each day brings more and more tomatoes! Leftovers can be easily stored in the refrigerator to use all week.
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Why this recipe works:
- Shorter roasting time for cherry tomatoes than regular size tomatoes
- Balsamic vinegar adds a depth of flavor
- Prep time is only 5-10 minutes, then into the oven!
The main ingredients
- Tomatoes- use smaller size tomatoes like cherry, grape, etc. You may cut these in half or leave whole.
- Olive oil
- Balsamic Vinegar
- Garlic- you may use fresh or jarred.
- Oregano- I like this herb in roasted tomatoes- choose your favorite herbs.
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How to make this recipe:
- Step 1-Rinse tomatoes.
- Step 2- Add tomatoes to bowl with seasonings.
- Step 3- Spread tomatoes out on lined baking pan.
- Step 4- Roast tomatoes until tender and sweet.
Expert Tips:
- Choose small tomatoes of any variety for this recipe. If using grape tomatoes, slice in half or leave whole as desired.
- Line baking sheet with parchment paper for easy clean up.
- Check smaller size tomatoes for doneness after 25-30 minutes of roasting.
Frequently Asked Questions
In addition to bring out the sweetness in tomatoes, roasting also helps the body use lycopene in tomatoes. Lycopene is a powerful antioxidant that can lower cancer risk.
Wrinkled tomatoes are becoming over-ripe and are perfect for roasting.
Hope you enjoy this Slow Roasted Cherry Tomato recipe! Be sure to check out these other low carb favorites:
- Picnic Tomato Caprese Cups
- Low Carb Bruschetta Chicken
- Tomato Pie made Diabetes Friendly
- Top 10 Comfort Foods Made Diabetes Friendly
Did you make this recipe? Please leave your star rating and comment below!
Recipe
Slow Roasted Cherry Tomatoes
Ingredients
- 1 box cherry tomatoes about 2 ½ cups
- 1 Tablespoon olive oil
- 1 Tablespoon balsamic vinegar
- ½ teaspoon chopped garlic
- ½ teaspoon oregano
- salt and pepper as desired
Instructions
- Preheat oven to 375 degrees.
- Rinse tomatoes and cut in half if desired.
- In a large bowl, toss all ingredients until well combined.
- Pour tomatoes onto a large baking sheet covered in parchment paper or foil.
- Roast in oven for 30-45 minutes.
Notes
- Choose small tomatoes of any variety for this recipe. If using grape tomatoes, slice in half or leave whole as desired.
- Line baking sheet with parchment paper for easy clean up.
- Check smaller size tomatoes for doneness after 25-30 minutes of roasting.
Sherri says
This gives you a lot of bang for your buck. It’s easy and extremely delicious. Perfect for a weeknight dinner!
Lenore says
I found tray of heirloom type grape/cherry tomatoes for only $.99. I bought 4 trays:) Tried your recipe in Air fryer. So awesome! First time ever roasting these gems! Thanks!
Charlotte says
Awesome!! So glad you liked this recipe!
Grace says
Hello,
Did you use cheese on the bread.
Charlotte says
Yes, I used ricotta cheese and topped with tomatoes. Hope you enjoy!
Mar says
Can I use large tomatoes but just cook longer. Should they still be somewhat soft when you take them out of the oven
Charlotte says
I have never used large tomatoes but they might work. I would slice them for best results.
Nikki Kelly says
Can these be frozen?
Charlotte says
Hi,
Sorry I haven't frozen these before!