Roasted Cherry Tomatoes

Christopher Hirsheimer

Buy fresh organic cherry tomatoes if possible and feel free to use the golden or orange varieties; they taste slightly different (sweeter, less acidic) and add color  and excitement. Stay away from the pear or grape versions. These are meant to show off their unusual shapes and are best enjoyed raw.


  • 3 tablespoons extra virgin olive oil
  • 3 cloves garlic, minced
  • 1/2 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • Pinch fresh ground pepper
  • 3 pints cherry tomatoes


Preheat the oven to 350°F.

Combine all ingredients in a large bowl and toss to coat the tomatoes. Spread out on a roasting pan and roast until the tomatoes start to shrivel and blister, 10 to 12 minutes.

Transfer the tomatoes, their juices, and any bits that are stuck to the pan to a rigid container with a tight-fitting lid. Refrigerate for up to 1 week. To freeze, label and date quart-size resealable freezer bags. Turn the top inside out and spoon the tomatoes into the bag. Squeeze the bag to release any air and seal. The tomatoes will keep, frozen, for up to 2 months

Excerpted from the book Live to Eat by Michael Psilakis. Copyright © 2017 by Michael Psilakis. Reprinted with permission of Little, Brown and Company.

Cook time: 
Markes about 4 cups

Top Recipes

How to cook with rhubarb

Rhubarb "looks and tastes like a fruit, and it acts like a fruit," says Taste of Home managing editor Mark Hagen. "But it's really a vegetable."