Roasted Cherry Tomatoes

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In the summers we try to buy produce local when possible, which means we make a lot of fruit crisps and eat a LOT of tomatoes, zucchini, and cucumber. The other day my mom surprised me with TWO QUARTS of cherry tomatoes from a local farm.

Two quarts is a LOT of tomatoes. I normally eat little cherry tomatoes within a week by popping them into my mouth as I walk by the bowl on the kitchen counter. But a bowl with two quarts of cherries is quite full.

They sure are gorgeous though.

I try not to waste food, least of all fresh, seasonal produce from a local farm. So I did what any rational millennial does when they need ideas for how to use tomatoes…

I asked instagram.

And as usual, instagram did not fail me.

I got several responses ranging from salsa and sauce to drying and freezing. One IG friend sent me a method outlined in a post by author Annie F. Downs. She said she swears by it.

Annie F. Downs gave me a framework for this recipe, so I MUST give her credit. She might not be a food blogger, but she nailed it with this one. And in her humorous writing style told me to cook these until they were “right on the far side of crispytown” which told me literally everything I need to know about how to cook these.

The flavor of these is going to blow your mind. It reminds me somewhat of sundried tomatoes, roasty and sweet at the same time. You want that crispiness all around them, but they’ll hold onto moisture in the middle. That’s the flavor bomb magic of this recipe.

I HIGHLY recommend you grab these seasonings by The New Primal.

While any all purpose seasoning will work, these tomatoes are perfect with their citrus herb seasoning as well. We have enjoyed the buffalo and BBQ seasonings throughout grilling season on burgers, chicken, and veggies.

So how do you enjoy these? I ate about twenty straight off the parchment paper, so that’s always an option. You can always just serve them as a side dish or on a salad, like I did here.

Roasted Cherry Tomatoes

Cook Time 1 hr


  • 2 quarts cherry tomatoes
  • 1.5 tbsp ghee, melted
  • 1.5 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 tbsp all-purpose seasoning


  • Preheat oven to 400 degrees. Lay parchment paper on two cookie sheets. Cut all cherry tomatoes in half and place in a bowl. Add ghee, oil, and seasonings to the bowl and stir lightly, keeping the tomatoes intact.
  • Place tomatoes on parchment paper seeds up. Bake in oven at 400 degrees for 30 minutes.
  • Remove from oven and flip tomatoes to be skin side up. Place them back into the oven for 15 minutes.
  • Remove from oven, change heat to 425 degrees, and flip BACK over to seed side up. Place them back in the oven for 10-15 minutes. Keep an eye on them. If they start too look too burnt, remove them. You want the char, but not completely burnt. The char is flavor!
  • Remove from oven and serve as a side dish, as a snack, or on a salad.



Allison is an IEP Coach, disability advocate, writer and mother of two incredible kids. She writes about special needs, blended diets, and all things mental health.