Step 1

Preheat the oven to 400ºF/200ºC.

Step 2

Rinse and dry the cherry tomatoes and place them in an oven-safe dish.In general, it's advised that you use non-reactive cookware when cooking acidic ingredients like tomatoes. That includes glass, ceramic, and stainless steel.

Step 3

Drizzle the tomatoes with olive oil and sprinkle with a bit of salt and pepper.While you can technically remove the vines for roasting, I like to save that until after roasting as it helps them their shape more while roasting, AND they look great for presentation, too!

Step 4

Roast the cherry tomatoes in the oven for 20-25 minutes, or until the tomatoes start to blister and are very tender. The time will vary slightly based on the size of tomatoes, the type of baking pan used, and your oven. It can take up to 40 minutes, in my experience.

Step 5

Enjoy the oven-roasted tomatoes either warm or at room temperature for the best results!

Step 6

Store: you can store any leftover tomatoes in an airtight container in the fridge for 3-4 days.Note that while they sit, the tomatoes will release more juices, perfect for using as a "sauce" for dishes. I love to combine mine with high-quality extra virgin olive oil and use it as a bread dip.Freeze: freezing roasted cherry tomatoes is simple. Freeze either in a freezer-safe bag or freezer-safe airtight container for between 4-6 months. Then, allow them to thaw in the fridge or reheat from frozen.Reheat: you can reheat the cooked cherry tomatoes in the oven, microwave, or even on the stovetop. No matter which method you use, the tomatoes will soften and "fall apart"’ further into a sauce consistency – but still taste delicious!