Roasted Cherry Tomatoes in Three Easy Recipes

Even though the kids are back in school and temperatures are cooling down, summer is not over until the sweet cherry tomatoes are gone. Right? Farmers markets and grocery stores are still stocked with amazingly delicious tomatoes and I’m taking full advantage of the season’s flavors. Last Sunday I roasted a bunch of cherry tomatoes with garlic and fresh herbs, so I could use them throughout the week. They’re incredibly flavorful and so pretty, too! I just love the heirloom variety!

Simple Roasted Cherry Tomatoes

Roasting the tomatoes is a very simple process. It only takes a few ingredients and 20 minutes. I simply drizzle the tomatoes with olive oil, salt, pepper, fresh garlic, and fresh herbs (I use thyme and basil). Mix everything really well and spread the tomatoes evenly on a cookie sheet. Bake at 425 for 20-25 minutes or until the tomatoes start to blister slightly. I made a large batch last Sunday and used them in several different things throughout the week. They were a great addition to scrabbled eggs, on top of toast, and mixed in with pasta dishes. They make a great snack, too!

Roasted Tomatoes with Angel Hair Pasta and Zoodles

The roasted tomatoes mixed with pasta (angel hair and zoodles), topped with Parmesan cheese, and more fresh basil was a hit in our house. And since the tomatoes were already done, the dish took less than 10 minutes to make! It’s the perfect work night meal for busy families. I seriously can’t tell you how amazing and simple this dish is! Trust me, and try it this week!

Roasted Tomato and Ricotta Cheese Crostini

Next up are these delicious crostinis! I made them for James during our in-home date night – he loved them. It was the perfect appetizer for our steak dinner. However, they’d go great with the angel hair pasta dish above! Again, this is a great use of sweet cherry tomatoes and super simple! 

Roasted Tomato Tart with Arugula Salad

This next dish takes me back to France. I had this amazingly delicious tomato tart in Paris last Spring and I’ve been craving it ever since. This was my attempt at quenching that and I got pretty close. This tart is packed with great flavor and simple to make, too! I’m not a baker so I always use store-bought pie dough when making dishes like this. However, if you like to make your own – knock yourself out and letme know how it tastes 🙂 This tart was great alongside and simple arugula salad with my homemade lemon vinaigrette and Parmesan cheese shavings. I think this meal is one of my all-time favorites!