Roasted Cherry Tomatoes make for a simple yet flexible dish. My friend, Joyce Wallace, who I mention here in the blog often is an amazing gardener and she grows the most delicious heirloom cherry tomatoes from seed in every color. Don’t let the size of cherry tomatoes fool you into thinking that there is not much of interest. They can be full of flavor and sweet as honey.
Cherry Tomatoes are sweet, full of flavor and delicious
When slow roasted, cherry tomatoes caramelize and become even sweeter than they are when raw. Here we serve them on farro salad with a sprinkle of goat cheese. If you have a nice baguette handy you can serve honey-roasted cherry tomato bruschetta to your guests. I’ve tossed them into angel hair pasta with pine nuts, freshly chopped basil, and smoked turkey, cubed for a satisfying summer supper. They can also be served on top of a veggie salad to add a layer of flavor that will amaze and impress your guests.
Did you know that tomatoes are packed full of beneficial nutrients and antioxidants rich source of vitamins A and C and folic acid, biotin, molybdenum, and vitamin K?
They are also a very good source of copper, potassium, manganese, dietary fiber, vitamin A (in the form of beta-carotene), vitamin B6, folate, niacin, vitamin E, and phosphorus.
How to Make Roasted Cherry Tomatoes
- Preheat oven to 375 F.
- Lightly oil roasting pan.
- Halve the tomatoes and place them cut side up in the pan. They should fit snugly with little or no space between them.
- Crush garlic with a pinch of salt then beat it with honey, olive oil and a good grinding of pepper.
- Spoon this sticky, garlicky mixture over the tomatoes.
- Roast for about 30 minutes, until golden, juicy and bubbling.
Wonderful hot or cold. Sweet and tangy. Enjoy.
Roasted Cherry Tomato Recipe
Ingredients
- 1 lb cherry tomatoes
- 2 cloves garlic
- 1 tbsp. Honey
- 3 tbsp. olive oil
- 1 pinch salt and pepper to taste
Instructions
-
Preheat oven to 375 F.
-
Lightly oil roasting pan.
-
Halve the tomatoes and place them cut side up in the pan. They should fit snugly with little or no space between them.
-
Crush garlic with a pinch of salt, then beat it with honey, olive oil and a good grinding of pepper.
-
Spoon this sticky, garlicky mixture over the tomatoes.
-
Roast for about 30 minutes, until golden, juicy and bubbling.
Video
Nutrition
Recipe by Joyce C Wallace, RN, Certified Health Coach. Joyce is a health advocate, avid gardener and passionate cook. She recently published a book, Navigating the Food Jungle filled with delightful recipes that are also good for you.
