Oh my these little babies are heaven! I never thought by roasting tomatoes I’d be eating them off of the pan by the spoonful!
I have a ridiculous amount of baby tomato varieties in my garden right now, we’ve been trying to eat them raw but can’t seem to keep up. Since I roast just about every other vegetable I thought why not try baby tomatoes also? These are perfect by the spoonful but also would be delicious spooned over other roasted vegetables, chicken, as a bruschetta topping, on a pizza or zoodles (or noodles!) So many uses for these delicious gems.
The best part? Any variety of little tomatoes work well! I had three different varieties in my garden so did a blend, but basic red cherry tomatoes from the grocery store would work just as well.
This is a very easy recipe:
All you need for this recipe are 4 cups of little tomatoes, olive oil, pepper, salt and garlic! I cut the larger baby tomatoes in half (cut side up) and left the really little ones whole.
Line a baking sheet with parchment paper, spread the tomatoes evenly on the pan, and drizzle with olive oil. Sprinkle the tomatoes with pepper, salt and garlic.
I’m baking these on my food prep day so have my rosemary Parmesan baby zucchini getting prepped at the same time.
Bake for 40 minutes at 375. Check after 30 minutes for readiness in case the tomato variety you select ends up cooking faster 🙂
Dig in and enjoy!!
Roasted Garlic Heirloom Baby Tomatoes
- 4 c baby tomatoes mixed or cherry
- 2 T extra virgin olive oil
- 3/4 t ground black pepper
- 3/4 t sea salt
- 6 t minced garlic
Preheat oven to 375.
Cut larger tomatoes in half, the really little ones can stay whole.
Place tomatoes on a parchment lined baking sheet and drizzle with olive oil.
Sprinkle with the black pepper, salt and garlic.
Bake 40 minutes until starting to brown and tomato liquid on the bottom of the pan is starting to thicken.