Oven-roasted cherry tomatoes

Oven-roasted cherry tomatoes
Yield: 4

Oven-roasted cherry tomatoes

Produce in the North is expensive, which means you’ve really got to get the most for your money by making those forgotten bits from your last grocery trip into something special. Simple roasted cherry tomatoes are a fast way to take tomatoes that have gone a bit squishy and make them into dinner. Toss them with some boiled pasta and parmesan cheese, use them on a sandwich, or serve them next to some soft scrambled eggs.


  • 1 pound cherry tomatoes
  • 1 tbsp olive oil
  • Salt and pepper, to taste
  • 1/4 tsp dried oregano
  • 1/4 tsp dried basil


  1. Set oven at 425 degrees. Toss the tomatoes with olive oil, salt and pepper, oregano and basil. Place on a sheet tray and roast in the oven for 25 minutes.
  2. Once the tomatoes have cooled, store in the fridge for up to 4 days and use in all kinds of good stuff. (Pasta, sandwiches and eggs are all excellent.)

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