Easy Slow Roasted Cherry Tomatoes with Garlic

This simple and delicious recipe for oven-roasted cherry tomatoes is perfect for those end-of-season tomatoes, or if you are looking to use up a pint of fresh cherry tomatoes. All you need is a handful of simple ingredients to create these little flavor bombs, which will be the star of the show in any dish. This roasted cherry tomatoes recipe can be added to pastas, salads and even grilled chicken dishes.

When are tomatoes in season in Canada?

Cherry tomato season in Canada usually peaks around July, right up until the end of August at the farmer’s market. If the cherry tomatoes at the grocery store are grown in a greenhouse, you can see fresh local tomatoes right up until mid to end of October if you are lucky.

Where do cherry tomatoes come from in the Winter seasons in Canada?

In the last few years, there has been a rise in tomato greenhouse farms which can now produce tomato varieties all year long! But, most large grocery stores import cherry tomatoes from Florida and Mexico for most Canadian grocery retailers.

If you love these roasted cherry tomatoes as much as I do, try this rustic Tomato Tart, Baked Feta with Cherry Tomatoes, or this Roasted Tomato & Almond Pesto!

Why you’ll love these Slow Roasted Cherry Tomatoes

• This great recipe is a perfect way to reduce waste in the home. Sometimes when I buy a large pint of cherry tomatoes, they can start to wrinkle and overripe within a few days. The best way to save them is to make a big batch of oven roasted cherry tomatoes. This recipe can also be done with a handful of leftover fresh tomatoes.
• I used lots of fresh herbs in my recipe (basil, rosemary and thyme), but you can use whatever you have on hand. The goal is just to use fresh ingredients, preferably not dried herbs. This cherry tomato sauce is also a great way to use up whatever fresh herbs you have left over from your summer garden.
• One of my favorite things about this recipe is the delicious scent that will fill your kitchen as the tomatoes and garlic slow roast in the oven.

What Youll Need To Make Slow Roasted Cherry Tomatoes

• 3 cups of ripe cherry tomatoes, I used mixed colored grape tomatoes.
• 4 garlic cloves, smashed and sliced in half
• 3/4 cups of good quality extra virgin olive oil
• I used fresh basil, thyme, oregano and rosemary. But you can use any herb, even oregano…
• kosher salt & fresh black pepper

How to make Roasted Cherry Tomatoes

1. First thing, start by rinsing your tomatoes and pat try with a dishcloth or paper towel.
2. Preheat the oven to 250F. I actually use my toaster oven when making this recipe.
3. In a large bowl, add your cherry tomatoes, 1/4 cup of olive oil, sea salt, pepper, torn basil leaves, and sprigs of rosemary and thyme. Toss to get everything well coated, especially the herbs since we don’t want them to burn or crisp up during the roasting process. Add an extra splash of olive oil if needed.
4. Transfer the contents of your big bowl to a large rimmed baking sheet and spread the tomatoes into a single layer. You can also line your sheet pan with parchment paper for easier cleanup!
5. Roast for 1 1/2 hours, gently tossing at the 1-hour mark.
6. Once done, allow to cool to room temperature, remove the herbs and discard. You don’t want to keep the herbs in the oil as they could spoil.
7. Add tomatoes and oil to a jar or airtight container. Store in the fridge for up to 6 weeks or keep on your counter for 3-4 days.

How to Store Slow Roasted Cherry Tomatoes

To store slow-roasted cherry tomatoes preserved in olive oil, follow these steps: After roasting, let them cool completely. Place the tomatoes in a sterilized jar, ensuring they are fully submerged in olive oil. Seal tightly and refrigerate. Use within 2 weeks for optimal flavor and safety.

How To Freeze Roasted Cherry Tomatoes

To freeze roasted cherry tomatoes, follow these simple steps:

1. Allow the roasted cherry tomatoes to cool completely at room temperature.
2. Line a baking sheet with parchment paper or a silicone mat.
3. Spread the roasted cherry tomatoes on the prepared baking sheet, making sure they are not touching each other. This will prevent them from sticking together when frozen.
4. Place the baking sheet with the tomatoes in the freezer and let them freeze until solid, which usually takes a couple of hours.
5. Once the tomatoes are frozen, transfer them into freezer-safe containers or resealable freezer bags. Squeeze out any excess air before sealing tightly.
6. Label the containers or bags with the date and contents for easy identification.
7. Place the frozen roasted cherry tomatoes back into the freezer.

When properly frozen, roasted cherry tomatoes can be stored in the freezer for up to 6 months.

Ways to Eat Slow Roasted Cherry Tomatoes

• Make a decadent version of a Caprese salad with fresh mozzarella and a drizzle of balsamic vinegar. This fresh salad also makes a delicious side dish.
• Simply add on top of a grilled chicken breast.
• These little tomatoes are a perfect way to amp up pasta dishes. Simply add to al dente pasta and top with parmesan cheese and an extra drizzle of the oil from the jar.
• Any leftover oil from the jar is literally the best olive oil and is perfect to use in different ways, like adding to a flavorful sauce.
• My favorite way is adding a large spoonful of roasted grape tomatoes to a slice of crusty bread with a layer of goat cheese.

Other Recipe Ideas

Here are a few other recipes ideas for using up roasted cherry tomatoes!

• Creamy Roasted Tomatoes on Toast
• Roasted Tomato Basil Soup
• Roasted Tomato Caprese Salad
• Roasted Tomato Pizza Sauce
• Pasta Salad With Roasted Tomatoes