Roasted Cherry Tomatoes

These Roasted Cherry Tomatoes are juicy summer tomatoes tossed with olive oil, balsamic vinegar, garlic, herbs and caramelized to perfection. They’re the perfect way to use up juicy summer tomatoes and make the perfect healthy side dish, sandwich condiment or over pasta! Gluten-free, paleo, grain-free with vegan and Whole30 friendly.

What You’ll Need

For the Roasted Tomatoes

• Cherry tomatoes
• Garlic
• Olive Oil
• Dried oregano
• Sea salt or kosher salt
• Ground black pepper
• Fresh thyme
• Balsamic vinegar

Optional For serving

• 1 small / medium Italian-style or French baguette
• Pesto of choice
• Baby spinach
• 1 burrata ball or fresh mozzarella-style cheese or creamy soft cheese of choice (dairy-free or regular)

How to make Roasted Cherry Tomatoes

1. Preheat the oven to 375 F. In a baking dish, arrange the cherry tomatoes in a single layer. Push a few tomatoes aside and nestle the garlic heads cut side up, one near the top of the baking dish and the other one near the bottom. Drizzle the tomatoes generously with olive oil until they are half-way submerged. Season with oregano, salt, black pepper and gently toss to coat. Tuck the thyme sprigs into the mixture. Roast for 40-45 minutes or until the tomatoes are wilted but not all have fully bursted.
2. Once the tomatoes are ready, allow to cool for about 10 minutes. Pick up the garlic head and gently squeeze the garlic cloves upward so they pop out of the peel, then add them to the roasted tomatoes and discard the skin. Add balsamic vinegar and gently toss to coat.

For the optional sandwich

1. Assemble the sandwich by cutting the baguette in half vertically. Drizzle both sides with 1 1/2 – 2 tablespoons of avocado oil or olive oil. Grill or toast your bread until lightly golden.
2. Spread both sides with some pesto. Top the bottom half with spinach then top with burrata / creamy cheese, cutting the cheese down the middle, tearing to fit and spreading over evenly.
3. Use a fork to mash down one of the roasted garlic cloves then mix it with some of the roasted tomatoes. Add / spread that roasted tomato / mashed garlic mixture evenly to the sandwich. Close the sandwich with the top slice, then press down gently. Cut the sandwich into halves and enjoy.

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Roasted Cherry Tomatoes

Prep Time

10 mins

Cook Time

35 mins

Total Time

45 mins

 

These Roasted Cherry Tomatoes are juicy summer tomatoes tossed with olive oil, balsamic vinegar, garlic, herbs and caramelized to perfection. They're the perfect way to use up juicy summer tomatoes and make the perfect healthy side dish, sandwich condiment or over pasta! Gluten-free, paleo, grain-free with vegan and Whole30 friendly.

Course: condiment, Side Dish

Cuisine: American

Keyword: roasted cherry tomatoes, roasted tomatoes

Servings: 6 servings

Calories: 96 kcal

Author: Kelly

Ingredients

• 1 lb high-quality ripe cherry tomatoes
• 1 small head garlic sliced in half horizontally
• ¼ cup olive oil plus more as needed
• ½ teaspoon dried oregano
• Sea salt or kosher salt to taste
• Ground black pepper to taste
• 2-3 sprigs fresh thyme
• 1/2 tbsp balsamic vinegar

Optional - For the Tomato Pesto Sandwich

• 1 small / medium Italian-style or French baguette
• Pesto of choice
• Baby spinach
• 1 burrata ball or fresh mozzarella-style cheese or creamy soft cheese of choice dairy-free or regular [use more or less to fit the sandwich - totally no preference to the cheese used]

Instructions

1. Preheat the oven to 375 F. In a baking dish, arrange the cherry tomatoes in a single layer. Push a few tomatoes aside and nestle the garlic heads cut side up, one near the top of the baking dish and the other one near the bottom. Drizzle the tomatoes generously with olive oil until they are half-way submerged. Season with oregano, salt, black pepper and gently toss to coat. Tuck the thyme sprigs into the mixture. Roast for 40-45 minutes or until the tomatoes are wilted but not all have fully bursted.
2. Once the tomatoes are ready, allow to cool for about 10 minutes. Pick up the garlic head and gently squeeze the garlic cloves upward so they pop out of the peel, then add them to the roasted tomatoes and discard the skin. Add balsamic vinegar and gently toss to coat.

Optional - For the Tomato Pesto Sandwich

1. Assemble the sandwich by cutting the baguette in half vertically. Drizzle both sides with 1 1/2 - 2 tablespoons of avocado oil or olive oil. Grill or toast your bread until lightly golden.
2. Spread both sides with some pesto. Top the bottom half with spinach then top with burrata / creamy cheese, cutting the cheese down the middle, tearing to fit and spreading over evenly.
3. Use a fork to mash down one of the roasted garlic cloves then mix it with some of the roasted tomatoes. Add / spread that roasted tomato / mashed garlic mixture evenly to the sandwich. Close the sandwich with the top slice, then press down gently. Cut the sandwich into halves and enjoy.

Recipe Notes

Nutritional value is for roasted tomatoes minus the sandwich.

Nutrition Facts

Roasted Cherry Tomatoes

Amount Per Serving (1 serving)

Calories 96 Calories from Fat 81

% Daily Value*

Fat 9g14%

Carbohydrates 4g1%

Fiber 1g4%

Sugar 2g2%

Protein 1g2%

Iron 1mg6%

* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.