Warm or cold, roasted grape tomatoes are a versatile and delicious addition to any meal. This simple recipe is perfect on toast, as a pasta sauce, or even as a base for steamed mussels. In just under 30 minutes, you'll have an amazing flavor to enjoy immediately or save for later use.
Ingredient Notes
Grape Tomatoes: These little grape tomatoes are the star of the dish. They roast beautifully, becoming sweet and juicy. I like using smaller tomatoes for this recipe, but if you can't find fresh cherry tomatoes (grape tomatoes), larger tomatoes like Roma tomatoes or plum tomatoes can work as well. It will need to adjust the cooking time, and you will have a slightly different texture, but still great flavor.
Garlic: Fresh garlic cloves add a wonderful depth of flavor. Pressing the garlic helps release its juices, which blend perfectly with the honey to create a saucy consistency.
Honey: adds a touch of sweetness that caramelizes during roasting, enhancing the natural sweetness of the tomatoes.
Instructions:
Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper. This step is crucial as the honey can caramelize and stick, making cleanup difficult without the parchment.
Slice the pint of grape tomatoes in half and press or chop the garlic cloves. In a bowl, combine the tomatoes, garlic, honey, and a good bit of sea salt. Toss everything together until the tomatoes are well coated.
Spread the tomato mixture on the prepared baking sheet in a single layer. Make sure the tomatoes are close but not overlapping. Season with fresh ground pepper. Roast in the oven for 20-30 minutes, checking at the 20-minute mark and rotating the sheet pan if necessary. The tomatoes are done when they are caramelized around the edges and most of the liquid has evaporated.
Use oven mitts to scrape the roasted grape tomatoes into a bowl immediately after removing them from the oven to capture all the juices. You can serve them warm or cold, or store them in an airtight container in the refrigerator for later use.
Place the tomatoes on a cookie sheet in a single layer. You want to make sure that the tomatoes are close to each other but not piled on top of each other. Season generously with salt and fresh ground pepper. Place in the oven for 20 minutes and check how they are coming along. At this point, you may want to rotate the cookie sheet and will probably want to cook them for another 5 to 10 minutes. You’ll know they’re done when the edges of the sauce are a little caramelized and browned. Most of the liquid in the tomatoes will have run out.
How to Serve
- Dip: one of my favorite ways to eat this sweet and savory grape tomatoes recipe is as a dip with crackers.
- On Toast: Top ricotta or avocado toast with these flavorful tomatoes.
- With Pasta: Toss with hot pasta for a quick and easy pasta sauce.
- As a Side: Serve alongside grilled meats or fish as an easy side dish.
- In Salads: Add to pasta salads, green beans or salads for a burst of flavor.
- With Cheese: Pair with goat cheese, cream cheese, or feta cheese on crusty bread.
- With BEANS: (some of you know this was coming;) Add these slow-roasted grape tomatoes to some white beans like navy or great northers for an amazing bean dish that could be served warm or cold.
Tips, Tricks, and Alterations
- Add Fresh Herbs: Sprinkle with fresh basil or sprigs of fresh herbs before serving.
- Add some spicy: with some hot honey or red pepper flacks.
- Extra's: Add a splash of balsamic vinegar or a sprinkle of garlic powder for extra flavor. Roast with a sprig of fresh oregano or thyme.
- Store: leftovers in an airtight container in the refrigerator for up to a week.
If you’ve tried this Roasted Grape Tomatoes recipe or any other recipe on BalancingBowls, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, and Pinterest to see more tasty meals and anything else I’m up to.
Recipe
Roasted Grape Tomatoes
Equipment
- 1 cookie sheet
- parchment paper
- 1 bowl
Ingredients
- 1 lb grape tomatoes sliced in half
- 10 garlic cloves pressed or chopped
- 3 tablespoons honey
- ¼ cup extra virgin olive oil
- 1 teaspoon Sea salt
- ½ teaspoon fresh ground pepper
Instructions
- Preheat the oven to 400°F (200°C).
- Line a large cookie sheet with parchment paper.
- Slice the grape tomatoes in half and press or chop the garlic.
- Combine the tomatoes, garlic, honey, olive oil, and salt in a bowl. Toss until the tomatoes are well coated.
- Spread the tomato mixture on the prepared baking sheet in a single layer.
- Roast in the oven for 20-30 minutes, checking and rotating the sheet at the 20-minute mark.
- Scrape the contents into a bowl immediately after roasting to capture all the juices.
Did you make this recipe? Let me know!