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Sweet cherry tomatoes roasted to perfection until they burst, releasing their juices and caramelizing with fragrant garlic and herbs. This simple, versatile dish is perfect for topping pasta, bruschetta, or serving as a vibrant side.
Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper for easy cleanup.
In a medium bowl, combine the cherry tomatoes, extra virgin olive oil, sliced garlic, dried oregano, salt, freshly ground black pepper, and optional red pepper flakes. Toss gently to ensure the tomatoes are evenly coated with oil and seasonings.
Spread the seasoned tomatoes in a single layer on the prepared baking sheet. Avoid overcrowding the pan, as this will cause the tomatoes to steam rather than roast. Use two pans if necessary.
Roast for 20-25 minutes, or until the tomatoes have softened, their skins have blistered and burst, and they are beginning to caramelize around the edges. The garlic should be fragrant and lightly golden.
Remove the baking sheet from the oven. Let the tomatoes cool for a few minutes. Scrape the pan to collect all the delicious juices and drizzle them over the tomatoes before serving. Serve warm or at room temperature.
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Sweet cherry tomatoes roasted to perfection until they burst, releasing their juices and caramelizing with fragrant garlic and herbs. This simple, versatile dish is perfect for topping pasta, bruschetta, or serving as a vibrant side.
This mediterranean recipe takes 30 minutes to prepare and yields 4 servings. At 127.22 calories per serving with 1.62g of protein, it's a beginner-friendly recipe perfect for side or appetizer or topping.
Substitute dried oregano with 2-3 sprigs of fresh thyme or rosemary for a different aromatic profile.
After roasting, sprinkle with crumbled feta cheese or grated Parmesan for a salty, savory addition.
Drizzle 1 tablespoon of balsamic glaze over the tomatoes after they come out of the oven for a sweet and tangy finish.
Increase the red pepper flakes to 1/2 teaspoon or add a thinly sliced small chili for more significant heat.
Tomatoes are an excellent source of lycopene, an antioxidant linked to reducing the risk of certain chronic diseases. Cooking tomatoes, as in this recipe, actually increases the bioavailability of lycopene.
The use of extra virgin olive oil provides monounsaturated fats, which are known to support cardiovascular health by helping to lower bad cholesterol levels.
Tomatoes are a good source of Vitamin C, and garlic contains compounds like allicin, both of which are known to support a healthy immune system.
A single serving of these Roasted Cherry Tomatoes (about 1 cup) contains approximately 120-140 calories, primarily from the olive oil and the natural sugars in the tomatoes.
Yes, they are very healthy. Tomatoes are rich in lycopene, a powerful antioxidant, and vitamins C and K. The use of extra virgin olive oil adds heart-healthy monounsaturated fats. This dish is a great way to add vegetables and nutrients to your diet.
Absolutely! Grape tomatoes are a great substitute. They are slightly less sweet and have thicker skins, so they might take a few extra minutes in the oven to burst and become tender.
Store any leftover roasted tomatoes in an airtight container in the refrigerator for up to 4 days. They can be enjoyed cold, at room temperature, or gently reheated.
They are incredibly versatile! Serve them over pasta, as a topping for bruschetta or grilled chicken, mixed into scrambled eggs, or as a simple side dish for any main course.
Yes, this is a great make-ahead dish. You can roast them a day or two in advance and store them in the refrigerator. The flavors often meld and become even better overnight.