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Roasted Cherry Tomatoes
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An easy recipe for homemade Roasted Cherry Tomatoes made in the oven. 5 Ingredients. 3 Hours. Gluten-Free. Low-Carb. Keto. Whole 30. Paleo.
Prep Time
10
minutes
minutes
Cook Time
3
hours
hours
Total Time
3
hours
hours
10
minutes
minutes
Serving Size
4
servings
Ingredients
2
pounds
cherry tomatoes
3/4
cup
olive oil
1
tsp
dried oregano
1
tsp
dried thyme
1
tsp
minced garlic
1/2
tsp
salt
Instructions
Preheat the oven to 280 degrees.
Prepare a sheet pan with baking paper.
Slice the cherry tomatoes in half. Remove the stem and core if desired.
Arrange the tomatoes cut side up on the baking paper. This amount of cherry tomatoes usually fills 2 sheet pans.
Sprinkle all the tomatoes lightly with salt.
Slide the sheet pans into the oven and let dry for at least 3 hours, keeping an eye on them every 30 minutes once the first 2 hours have elapsed.
The cherry tomatoes are done when they are dry, but still "soft" - you want to avoid any browning, because that can make them bitter.
Once they are done, add them to a jar, together with the garlic and herbs. Store in the fridge and use within 2 weeks.
Notes
Before storing in a jar - I like to add the oil, tomatoes, garlic and herbs to a small pot and heat it up slightly so everything infuses together.