- 12 ounces cherry tomatoes on the vine
- 2 tablespoons extra virgin olive oil
- 6 cloves garlic removed from the head but unpeeled. Feel free to use more.
- 1 pinch kosher salt generous
- A few leaves fresh basil optional
Line a baking sheet/sheet pan with parchment paper. I use a quarter sheet pan. If you don't have parchment paper, don't worry. This just makes for easier clean-up.
Place the tomatoes and garlic on the sheet pan. Drizzle with olive oil and sprinkle generously with salt.
Turn your oven to 375°F.
Place the sheet pan in the oven while it heats.
Set a timer for 30 minutes. Start checking the tomatoes through the oven door at 20 minutes for doneness.
Remove the tomatoes when they have reached your preferred doneness. I like the skin of mine to be cracked and the tomatoes to be drooping but not quite melted to retain their shape for presentation.
- Tomatoes will be very hot directly out of the oven. Be sure to let them cool slightly before serving.
- To keep the tomatoes attached to the vine, I take them off of the sheet pan with a spatula under the bottoms of the tomatoes.
- You can also use tongs to grab the tomatoes from the vine, but some tomatoes may separate from the vine during this process.
- These tomatoes are amazing as a side dish.
- These tomatoes can be smashed with a fork along with some of the unpeeled roasted garlic cloves and served as a chunky dip.
- This is a great addition to a charcuterie board or as a lunch with toasts, mozzarella cheese and some fresh basil.
- Tomatoes can be stored for 3-5 days in the fridge and reheated in the oven.
- You can use this same time and temperature to bake halved regular-sized tomatoes topped with salt, Italian seasoning and some shredded cheese for another excellent side dish.
Serving: 6ounces | Calories: 106kcal | Carbohydrates: 10g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 40mg | Potassium: 407mg | Fiber: 1g | Sugar: 4g | Vitamin A: 833IU | Vitamin C: 42mg | Calcium: 35mg | Iron: 1mg