Bursting with concentrated flavor, these Slow-Roasted Cherry Tomatoes are a revelation for anyone who loves summer’s sweetest produce. Slow-roasting magically transforms humble cherry tomatoes into tangy, jammy morsels that pack an intensely savory punch — perfect for upgrading anything from salads and pizza to pasta and sandwiches. With just a handful of ingredients and a little patience, you can turn a pile of fresh tomatoes into a jar of pure, Mediterranean-inspired magic you’ll want on hand all week long.
Ingredients You’ll Need
This recipe centers around just a few simple but essential ingredients that let the natural goodness of the tomatoes shine. Each ingredient builds another layer of taste or texture, turning the basic cherry tomato into a savory, umami-packed treat that goes with almost anything.
- Cherry Tomatoes (2 pounds, halved): Choose ripe, colorful cherry tomatoes for the juiciest, most flavorful results.
- Olive Oil (3 tablespoons): Adds richness and helps the tomatoes caramelize gently in the oven without drying out.
- Garlic (4 cloves, minced): Infuses the tomatoes with a mellow, aromatic depth that makes each bite irresistible.
- Kosher Salt (1 teaspoon): Brightens the tomatoes and enhances all their savory notes—don’t be shy with the seasoning!
- Black Pepper (1/2 teaspoon): Just the right amount of spice to add warmth and complexity.
- Sugar (1 teaspoon, optional): Optional, but a pinch of sugar amplifies the natural sweetness, especially if your tomatoes are more tart than sweet.
- Fresh Thyme Leaves (1 teaspoon) or Dried Thyme (1/2 teaspoon): Earthy, fragrant thyme pairs beautifully with roasted tomatoes and brings an herby finish to every bite.
How to Make Slow-Roasted Cherry Tomatoes
Step 1: Prep Your Ingredients
Start by halving all your cherry tomatoes—slice them right down the center to expose the juicy insides. Mince the garlic, measure out your olive oil, salt, pepper, sugar if you’re using it, and thyme. Having everything prepped and ready makes assembly a breeze and keeps things tidy.
Step 2: Toss Everything Together
In a large mixing bowl, combine the halved cherry tomatoes with the olive oil, minced garlic, salt, pepper, sugar, and thyme. Use clean hands or a big spoon to gently toss everything until each tomato is glistening with oil and flecked with herbs and garlic. This quick marination is where the flavor magic begins!
Step 3: Arrange on a Baking Sheet
Line a large baking sheet with parchment paper to prevent sticking and to make cleanup super easy. Arrange the tomatoes cut side up in a single layer, making sure there’s a bit of space between each one. The parchment will catch all those flavorful juices and keep the tomatoes from burning as they roast away.
Step 4: Slow Roast
Slide your tray into a preheated oven set to 250°F (120°C) and let the Slow-Roasted Cherry Tomatoes work their magic for 2.5 to 3 hours. Low and slow is the name of the game here—the tomatoes will shrink, wrinkles will form around the edges, and the insides will become deliciously jammy. Keep an eye on them so they don’t dry out too much; you want a little juiciness to remain in the center.
Step 5: Cool and Store
Take the baking sheet out of the oven and allow your Slow-Roasted Cherry Tomatoes to cool to room temperature. You can enjoy them straight away, or transfer them to an airtight container and pop them in the fridge for later use. They only get better with time as the flavors continue to deepen.
How to Serve Slow-Roasted Cherry Tomatoes
Garnishes
A dusting of flaky sea salt or a sprinkling of chopped fresh basil on top just before serving transforms the Slow-Roasted Cherry Tomatoes into a restaurant-worthy dish. For extra zing, try a drizzle of good-quality balsamic reduction or a pinch of chili flakes.
Side Dishes
These Slow-Roasted Cherry Tomatoes shine next to simple grilled meats or fish, and make a fantastic side on summer picnic or brunch spreads. Pair them with creamy burrata, whip them into a spread for toasted bread, or spoon over a fresh green salad for an instant flavor upgrade.
Creative Ways to Present
Let your imagination run wild! Pile the Slow-Roasted Cherry Tomatoes onto crostini with a swipe of goat cheese, scatter them over a pizza just out of the oven, or toss them through your favorite pasta dishes. They’re equally at home layered in a veggie sandwich as they are tossed with couscous or quinoa.
Make Ahead and Storage
Storing Leftovers
Pack any leftover Slow-Roasted Cherry Tomatoes into an airtight container and refrigerate. They’ll keep beautifully for up to a week, getting even more flavorful each day. Just be sure to use a clean utensil every time you dip in to help them last longer!
Freezing
Want to capture summer all year long? Spread your cooled tomatoes in a single layer on a tray, freeze until firm, then transfer to freezer bags or containers. They’ll keep in the freezer for up to three months—simply thaw in the refrigerator before use. The texture softens a bit, but the taste remains bold and bright.
Reheating
If you’d like to enjoy your Slow-Roasted Cherry Tomatoes warm, gently reheat them in a skillet over low heat or pop them in a low oven (around 300°F or 150°C) until warmed through. Microwaving also works in a pinch, but go slowly to avoid turning them to mush.
FAQs
Can I use grape tomatoes instead of cherry tomatoes?
Absolutely! Grape tomatoes are a great substitute for cherry tomatoes in this recipe. Their flavor is just as sweet and they roast up beautifully, though they may finish slightly sooner, so start checking for doneness after 2 hours.
Do I have to use fresh thyme, or can I use other herbs?
Fresh thyme is lovely, but you can swap in dried thyme or experiment with other herbs like oregano, rosemary, or even fresh basil. Change up the herbs to match whatever you’re serving the Slow-Roasted Cherry Tomatoes with!
Why roast at such a low temperature?
The gentle heat of a low oven allows the tomatoes to slowly dehydrate, concentrating their flavors without burning or losing their juicy centers. It’s what sets Slow-Roasted Cherry Tomatoes apart from a quick high-heat roast.
What’s the best way to use these Slow-Roasted Cherry Tomatoes?
You can use them in countless ways: folded into scrambled eggs, tossed with pasta, mixed into grain bowls, or as an out-of-this-world sandwich topping. They’re also fantastic stirred into soups or pureed into sauces.
Can I make a bigger batch?
Definitely! Just use additional baking sheets so the tomatoes have plenty of space and aren’t crowded. You can double or triple the recipe, and it works just as beautifully—your future self will thank you.
Final Thoughts
Slow-Roasted Cherry Tomatoes are the kind of kitchen magic that bring sunshine to any meal, long after tomato season has ended. Give this simple method a try, and you’ll always have a jar of deep, complex tomato flavor ready to elevate whatever you’re cooking next!
Print
Slow-Roasted Cherry Tomatoes Recipe
- Total Time: 3 hours 10 minutes
- Yield: 8 servings 1x
- Diet: Vegan, Gluten-Free
Description
Indulge in the sweet and savory flavors of these Slow-Roasted Cherry Tomatoes. This easy recipe results in intensely concentrated tomatoes that are perfect for adding to salads, pasta, sandwiches, or as a delicious topping for various dishes.
Ingredients
Cherry Tomatoes:
- 2 pounds cherry tomatoes, halved
Seasoning:
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon sugar (optional, to enhance sweetness)
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
Instructions
- Preheat the oven: Preheat the oven to 250°F (120°C) and line a large baking sheet with parchment paper.
- Prepare tomatoes: In a large bowl, toss the halved cherry tomatoes with olive oil, minced garlic, salt, pepper, sugar if using, and thyme until evenly coated.
- Roast: Arrange the tomatoes cut side up on the prepared baking sheet in a single layer. Roast for 2.5 to 3 hours, or until the tomatoes are shriveled around the edges but still slightly juicy in the center.
- Cool and store: Let cool to room temperature. Store in an airtight container in the refrigerator for up to a week or freeze for longer storage.
Notes
- Use these slow-roasted tomatoes in salads, pastas, sandwiches, or as a flavorful topping for bruschetta and pizza.
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 cup
- Calories: 60
- Sugar: 4g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
