Cherry tomatoes bring us natural sweetness when their larger cousins — fat beefsteak and elongated Roma tomatoes — are out of season and have no oomph. Roasting these little gems is easy and brings out their natural sweetness even more. Roasted cherry tomatoes are fabulous with fish and divine with grilled chicken. They’re even good roasted with a few olives mixed in and thrown over pasta. Experiment on your own, or try with Cook For Your Life’s Roasted Tomato & Olive Pearl Couscous or Quinoa With Roasted Winter Vegetables.
15 min prep
- 2 pints cherry tomatoes, washed
- Olive oil
- Salt and pepper, to taste
- Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
- Spread the cherry tomatoes onto the prepared baking sheet and toss with olive oil, salt and pepper. Bake for 15 to 20 minutes, or until the tomatoes have broken down and are turning golden in some places. Serve immediately or at room temperature.
If you love tomatoes, cherry tomatoes are the only thing worth buying during the winter months. They offer a tasty antidote to the bland hothouse tomatoes that are available in most stores from the first frost until June. Use them to cook with, not just for salads.
Nutrition Facts (per serving)
Calories: 54; Fat: 3g; Saturated Fat: 1g; Polyunsaturated Fat: 1g; Monounsaturated Fat: 2g; Carbohydrates: 7g; Sugar: 5g; Fiber: 2g; Protein: 2g; Sodium: 414mg
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Your recipes, articles, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Researchand the American Cancer Society.
This recipe was originally published on Cook for Your Life. It is used by permission.