Roasting Cherry Tomatoes
Roasting cherry tomatoes concentrates their natural sugars, turning them into intense, jammy morsels that hold their shape while releasing a syrupy base. You simply toss them with oil, salt, and heat until the skins blister and collapse, creating a topping for crusty bread or a foundation for pasta.
Don't crowd the pan
If the tomatoes are piled on top of each other, they will steam instead of roast. Use a sheet pan large enough so every tomato touches the metal surface.
- rimmed baking sheet
- parchment paper
- spatula
What goes in.
- 2 pintscherry or grape tomatoes
- 3 tbspextra virgin olive oil
- 2 clovesgarlic, thinly sliced
- 1 tspkosher salt
- 1 tspfresh thyme leaves
The blister point
Watch for the moment the skins shrivel and pull away from the flesh. This indicates the internal liquid is reducing into a concentrated syrup.
The method.
Preheat the oven
Set your oven to 400°F (200°C) and ensure the rack is in the center position.
Season the tomatoes
Place tomatoes directly onto the parchment-lined sheet. Drizzle with oil, then scatter the garlic, salt, and thyme over the top. Toss with your hands until every tomato is coated in a thin sheen of oil.
Roast
Slide the pan into the oven for 25 to 30 minutes. You are looking for the skins to be wrinkled and charred in spots, with some of the tomatoes having burst open to release their juices.
Finish
Remove from the oven and let them sit for 5 minutes. The juices on the bottom of the pan will thicken as they cool.
Other turns to take.
Spicy Heat
Add a half teaspoon of red pepper flakes to the oil before roasting to cut through the sweetness.
Balsamic Glaze
Drizzle two teaspoons of balsamic vinegar over the tomatoes once they come out of the oven, stirring gently to incorporate the residual pan juices.
When it doesn't go to plan.
Leave the tomatoes whole; if you cut them, they will release all their liquid too quickly and turn into a thin sauce.
If your oven has a convection setting, drop the temperature to 375°F to prevent the skins from burning before the centers get soft.
Store any leftovers in a glass jar submerged in their own juices; they will keep in the refrigerator for three days.
The ones that keep coming up.
Should I remove the stems?
Yes, always pull the green stems off. They hold onto bitterness that will infuse the oil during the long roasting process.
How do I know if they are done?
They should look slightly deflated and soft to the touch. If they still look firm and round, they need more time.
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