Tuesday, September 4, 2007
Roasted Cherry Tomatoes - Linda Weisberg
By Linda Weisberg @ 10:01 PM :: 46089 Views :: 1965 Comments :: :: All, Salads, Entrees / Main Courses

Roasted Cherry Tomatoes
Linda Weisberg


Food Editor's Notes:  Linda swears by this recipe and you will see why when you give it a try.  You won't believe how easy and delicious it is!  Use ripe, locally grown cherry tomatoes for the best result.  Roasting brings out the smoky sweetness of their unique, fresh flavor.  I use 2 tablespoons of chopped basil, lightly packed, and 2 teaspoons of thyme leaves, but Linda says to feel free to adjust the amounts or substitute other herbs for the basil and thyme if you wish.  The tomato juices mix with the olive oil and herbs in the pan to create a delicious sauce.  Scrape out everything into a bowl and serve over pasta or as a side with meat, chicken, or fish.  It is good hot, warm, or at room temperature.  This recipe can easily be doubled or tripled for a crowd.




1 container cherry tomatoes, halved (about 12-14 ounces)

1 teaspoon kosher salt

2 teaspoons olive oil

Chopped fresh basil

Fresh thyme leaves

Freshly ground black pepper to taste


Preheat oven to 350 degrees.


Place the tomatoes, cut side up, on a baking sheet with sides or in a roasting pan.  Sprinkle with the salt and drizzle with the olive oil.  Gently toss the tomatoes with a spatula to coat all sides.  Sprinkle the freshly chopped herbs over the tomatoes, grind over some black pepper, and toss gently again.


Roast in the oven for 20-30 minutes.  (Exact time depends on the tomatoes and can vary from oven to oven as well – check at 20 minutes.)  The tomatoes should look cooked – juicy and just a bit wrinkly.  Serve immediately or cool off a little and serve warm or at room temperature.


Linda Weisberg lives in Newton and is an excellent cook.  She has lots of simple, delicious recipes and has graciously shared several of them with ShalomBoston.com.  For two great examples, see her Layered Apple Cake and Baked Figs with Chevre.