Who is ready for perfectly roasted cherry tomatoes? If it’s you, you’re in luck because I’m sharing all my veggie roasting secrets in this here post. I love roasting zucchini and all kinds of veggies (with sausage). But today, I’m all about these pomme d’amours (throwing in some French to keep things classy). Cool? Cool.
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My 400 for 40 rule
If you’ve perused any of my other recipes, you know I have a hard and fast rule when it comes to roasting veggies to my liking. And, it’s no different for these roasted cherry tomatoes.
When roasting veggies I always crank the oven up to 400 degrees and slow roast for at least 40 minutes as a standard rule (checking at the 30-minute mark to ensure nothing is too mushy or too charred).
Drizzle with olive oil
I like to use an itty bitty casserole dish (like this one) for my roasted cherry tomatoes. The size is perfect for roasting an entire pint because while they fill the casserole dish, they are not completely on top of each other.
Once I wash them and drop in them in the casserole dish, I drizzle them with a little bit of extra virgin olive oil and some sea salt. That’s literally all I do. For funzies: drizzle a little balsamic or add a little Everything But the Bagel Seasoning!
How to eat them
Roasted cherry tomatoes alone, are not the most robust side dish, but they go great as an addition to so many different meals. I top this roasted veggie and goat cheese salad with them, pair them with some fresh basil as a topping for grilled chicken or, if I’m feeling frisky, eat them as a snack.
They go great on pizza (have you tried my BLT fathead Pizza yet?) and pair well with zoodles too.
One cup is 4 net carbs
If you’re watching your carbs, one entire cup of cherry tomatoes will run you around 4 net carbs. When we use them for salads we each add about 6-10 roasted cherry tomatoes to the dish, so the impact is minimal. And, for those curious, 10 cherry tomatoes have almost as much potassium as a banana…and, to get even crazier with the fun facts, cherry tomatoes are actually a fruit! Who knew.
Roasted cherry tomatoes recipe
The “recipe” if you can even call it that, is below. Since ovens vary, I always recommend checking them at the 30-minute mark just to make sure your oven isn’t obliterating them. And, if you get to the 40-minute mark and would like to darken them up a bit, pop the broiler on high for 1-2 minutes. Oh, and if you make them ahead of time when you meal prep on Sunday, just store them in an airtight container in the fridge to use throughout the week. You’ll love em!
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