Herb Roasted Cherry Tomatoes

By Sally Cameron on August 29, 2016

appetizers & snacks, Dairy Free, gluten-free, Paleo, sauces and condiments, Side Dishes, the daniel plan, travel, vegan, vegetables, vegetarian,

13 Comments

Sweet and rich with concentrated tomato and herbal flavors, these herb roasted cherry tomatoes are so easy to make. Really versatile too. Stir into quinoa, toss with pasta, spoon over roast fish or chicken breast. Ready in just 20-25 minutes in the oven. Its a great way to use sweet summer cherry or grape tomatoes.

Herb Roasted Cherry tomatoes | AFoodCentricLife.com

Herb Roasted Cherry Tomatoes

Blue skies and sunshine. It was a warm summer day and we were driving through the south of France on a photography workshop to photograph the lavender fields. To pass time, we were talking with new friends about food, cooking and recipes to pass the time. Then I started telling them about my herb roasted cherry tomatoes.

As we drove, I described my roasted cherry tomatoes and how versatile they were. As it was too hard to write, my friend handed me her iPhone and I dictated the recipe.

Back home in California, she made the recipe from that dictation. I smile every time I think about that wonderful trip with rolling fields of lavender. Makes me want to jump right on a plane and fly back. One day, we will. It’s one of those things you can’t experience just once

Herb Roasted Cherry tomatoes | AFoodCentricLife.com

The Lavender Fields of Provence

Summer in Provence means fields of purple lavender as far as the eye can see. It’s an incredible site. All of that lavender is used in a multitude of products from oils and fragrances, to soaps and lotions, and dried for culinary usage as in Herbs de Provence.

Herbs de Provence: Cooking with Lavender

Herbs de Provence is a classic Provencal dried herb blend common in Southern French households. It’s been around for hundred of years and is a staple in cooking.

Herbs de Provence is a salt-free blend that includes herbs indigenous to Provence: French thyme, savory, fennel, rosemary, marjoram, basil, lavender and tarragon. It works great with my oven roasted tomatoes along with or in place of the fresh thyme leaves.

Herb Roasted Cherry tomatoes | AFoodCentricLife.com

Roasting Tomatoes

When you roast cherry, sweet grape or other baby tomatoes, the roasting concentrates the flavors and amplifies their sweetness. The herbs add a savory edge.

Herb Roasted Cherry tomatoes | AFoodCentricLife.com

Halve the tomatoes, toss with olive oil, a few cloves finely chopped garlic, a generous tablespoon of fresh chopped thyme leaves. Add a sprinkle of sea salt and ground black pepper. A teaspoon of Herbs de Provence is a nice addition, but it’s optional.

To roast tomatoes, line a on quarter sheet rimmed baking sheet with baking parchment. Roast for 20-25 minutes or until tomatoes are a shriveled and shrunken.

Herb Roasted Cherry tomatoes | AFoodCentricLife.com

About Baking Parchment

If you are not familiar with baking parchment, its a great kitchen tool. Find it along side of the foil and plastic film at the grocery store (in rolls) or buy packages of pre-cut sheets at cooking stores, restaurant supplies and online at Amazon. I use the heavier rolled parchment for making chicken baked in parchment and the thinner pre-cut sheets to line baking sheets.

Herb Roasted Cherry tomatoes | AFoodCentricLife.com

What To Do With Oven Roasted Cherry Tomatoes

  • Use to top roast halibut, salmon or other fish
  • Use to give delicious life to basic boneless, skinless chicken breasts
  • Stir into Risotto or quinoa
  • Toss with whole wheat, brown rice pasta or zucchini noodles
  • Fill Portobello mushrooms as an appetizer or meatless main dish
  • Spread on toasted baguette with goat cheese for an appetizer
  • Spoon over an omelet or use as the filling
  • Add them to a salad
  • Top green beans or roast asparagus with a few spoonfuls for color and flavor

Herb roasted cherry tomatoes will last a week in the refrigerator, but they never seem to make it a week at our house. Good thing it’s easy to make a double batch (baking time is longer).

Roast Halibut with Roast Baby Tomatoes|AFoodCentricLife.com

Herb Roasted Cherry tomatoes | AFoodCentricLife.com
Print Recipe

Oven Roasted Baby Tomatoes with Thyme

While cherry tomatoes are at their summer peak, roast some with herbs, garlic and olive oil. Herb roasted cherry tomatoes herb are so versatile. Use with fish and chicken. Spoon some over an omelet or sprinkle into a salad. Top baby green beans with them or toss with pasta or zucchini noodles for a healthy dinner.
Course Side Dish
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4

Ingredients

  • 1 pound organic sweet baby tomatoes halved
  • 1 tablespoon olive oil
  • 2-3 large garlic cloves finely chopped
  • 1 tablespoon fresh chopped thyme leaves
  • salt and pepper to taste
  • 1-2 teaspoons dried culinary lavender or Herbs de Provence optional

Instructions

  1. Pre-heat oven to 375 degrees. Cover a rimmed baking sheet with parchment or foil. Toss halved tomatoes with oil, garlic, herbs, salt and pepper. Spread tomatoes on the baking sheet and roast for 20-25 minutes until shriveled and edges are just starting to turn a bit brown. Timing will depend on your oven. I let mine go about  25 minutes on the convection setting.

  2. Serve warm, or cool. They will keep a week in the refrigerator.

Recipe Notes

Try using Herbs de Provence. It's a classic French blend that includes French thyme, savory, fennel, rosemary, marjoram, basil, lavender and tarragon. Find it at most markets or herb and spice stores. 

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13 Comments

Leave a Comment
Michelle K | June 5, 2012 at 8:13 am

I am very curious to try this with grapeseed tomatoes. They are one of my favorites to eat raw, so I’m excited to learn they will cook fine. In the past when i have tried to BBQ them or cook them in other ways, I have not had good luck, the skin got too hard and was not a good texture for eating. Hubby didn’t seem to like them cooked – at least the way I cooked them. I don’t like peeling tomatoes to cook them, and these are too small to try for me anyway! Any hints, let me know and thank you for the great recipe.

    Sally | June 5, 2012 at 8:52 am

    Michelle – grapeseed tomatoes are what I always use for my oven roasted tomatoes. Halve them, toss with the oil, garlic and thyme. Roast on a parchment lined rimmed baking sheet. for a single batch I use a quarter sheet. For a double batch I use a half sheet. They only take 20-25 minutes in the oven. The result is sweet, soft, rich tomatoes you can do lots of things with. For ideas, look at the tomatoes post. Great in Risotto or spread on toasted crostini with a little cheese! Really versatile thing to have in the refrigerator.

Deborah | July 11, 2012 at 11:43 am

Sally, thank you for the great recipe. I love your oven-roasted tomatoes with thyme and find myself making them every few days. This dish is now a staple in my refrigerator. You’ve even inspired me to consider this –
http://thebarelynakeddiary.blogspot.com/2012/07/second-thyme-around.html

sogna | August 1, 2012 at 8:45 am

That sounded soo good that I tried them for our next BBQ. I really loved them. Do you maybe have other recipes for grilled vegetables, like eggplant or zucchini ?
I just have a question: the 357 degrees are in Fahrenheit , right? Cause I’m from Germany and wondered how did you manage to pre-heat the oven to 375 degrees 🙂

    Sally | August 1, 2012 at 9:36 pm

    Although I make them often in summer, I have not done any other posts on grilled vegetables. I’ve been thinking about doing so. I love grilled zucchini in particular. Although I am not a big eggplant fan, I do like it sliced thin, coated with olive oil, salt, pepper and garlic then grilled. You can then dice it up and toss with pasta and fresh herbs for a nice vegetarian dinner. If I have my numbers correct, 375 F is 190 C. Does that work for you in Germany? Thanks for reading and commenting!

      sogna | August 8, 2012 at 11:28 am

      ah so I did it right 190 C 🙂 Thanks for your reply and I will definitely try the zucchini out! Maybe also interesting for you I made sth a friend told me. Sliced Zucchini and eggplant grilled a little bit in pan and put one over each other down in Reynolds Wrap with feta cheese between, topped with dried tomato and roasted sunflower seeds on the grill. It was really delicious.

LJ | February 28, 2015 at 4:49 am

The aroma of these tomatoes in the oven brought the family to the kitchen asking “what smells soooo good?” So yummy! Bought more tomatoes to make them again. Thanks, Sally.

Denise | August 30, 2016 at 4:09 am

Fabulous recipe! It looks so delicious! I will have a mix of vegetables roasted and herbs.

La Torontoise | November 11, 2016 at 7:13 am

Sally, love this recipe and do it with French herbs. Regarding the lavander: I spend a lot of time in the South of France and there the local lavander is extremely strong. two teaspoons would be so aromatic that would feel like adding strong soup. So, I went with maybe 2/3 of a spoon, and the lavander’s presence was still extraordinary: -)

Leisa | June 24, 2017 at 6:55 am

Can these be frozen? I have a bountiful garden this year.

    Sally Cameron | June 26, 2017 at 11:21 am

    Lucky you on a bountiful garden! I’ve never tried freezing them Leisa so I am not sure. If you try it out, please report back and let everyone know how it works out. Thanks.

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