Roasted Sheet Pan Tomatoes
Prep Time: 5 minutes
Cook Time: 25 minutes
Makes about: 3 cups
Cherry tomatoes are great for snacking and tossing into salads and pasta, but they’re even better roasted, creating a recipe staple that has hundreds, if not thousands, of applications. The olive oil becomes slightly jellied during roasting, so don’t forget to scrape those juices from the pan for added flavor.
Ingredients
2 pounds (6 cups) cherry tomatoes, rinsed and dried
2 tablespoons extra-virgin olive oil
½ teaspoon coarse kosher salt, plus more to taste
¼ teaspoon freshly ground black pepper
Preparation
Preheat oven to 425° degrees F.
Pour the tomatoes on a large, rimmed baking sheet, drizzle with olive oil, and sprinkle with salt and pepper.
Give the baking sheet a shake to coat the tomatoes. Roast until tomatoes are shriveled and juices release onto the pan, 20 to 25 minutes. (Don’t overcook or the juice will evaporate)
Allow the tomatoes to cool and scrape up the slightly jellied juices collected on the pan.
Add tomatoes to a dish like Roasted Tomato and Yogurt Pappardelle or use them as a topping on salads or dips.
