Waste Not: Roasted Cherry Tomatoes

I’m a big believer in using up what I have on-hand in the kitchen. I hate wasting food and to be honest, I find it a challenge to come up with a new and exciting way to use up something I might have tossed.

Case in point: cherry tomatoes. My garden is overflowing with juicy tomatoes of every variety right now. It’s insane and we cannot keep up. To add to the insanity, I found some store bought grape tomatoes hiding in the back of my fridge. They were still edible but starting to wrinkle and I just knew if I waited another day or two, they’d totally be spoiled. My 5 year old loves them but definitely would not eat them if the skin wasn’t super perfectly smooth—le sigh! Anyway…I took one look at my kitchen full of tiny tomatoes and decided I would not let them go to waste and instead, take matters into my own hands and roast those babies up.

Roasting tomatoes is a great way to bring out their natural sweetness. The flavor profile of the tomato intensifies and you are left with something so simple yet so elegant, you wont believe your taste buds. The best thing is, it adds 5 more days to tomatoes you might have given up on. I love to roast up a batch of these and keep them in an airtight container in my fridge. Toss them with pasta, mix them into omelets, use them as a sandwich topping or as an elegant appetizer spread on some ricotta topped crunchy baguette. The possibilities are endless and honestly, who would have thought using what you have could be so deliciously rewarding?

So next time you are ready to give up on something in your fridge, be creative and think again. Stretch your culinary muscles, you and your stomach will thank you.

Roasted Cherry Tomatoes


2-4 cups grape or cherry tomatoes

4 tablespoons olive oil

2 tablespoons balsamic vinegar

1/2 teaspoon kosher salt

1/4 teaspoon black pepper



1. Preheat oven to 425 degrees.

cherry tomatoes image

2. Place tomatoes onto baking sheet. Drizzle with oil, vinegar and sprinkle with salt and pepper. Toss with your fingers to coat. Bake until tomatoes burst and begin to caramelize, about 20 minutes. Toss with fresh pasta, use as a sandwich topper or as an appetizer for crusty bread spread with ricotta cheese.

roasting tomatoes image



8 Responses to “Waste Not: Roasted Cherry Tomatoes”

  1. ceres baker says:

    awesome Idea thank you.. I just keep getting more tomatoes than I can handle, by the way do you know if I can freeze them

  2. Sara says:

    Hi, Ceres – you can definitely freeze them! Even though you post last Sept, I just had to respond. I buy cherry and grape tomatoes just so I can roast them. They are so scrumptious roasted with big chucks of garlic and zucchini thrown with a little oregano and basil. It’s fun trying different types of salt…like Himalayan Pink and Hiwa Kai. However the every best thing is using my FoodSaver and pint bags. I measure out enough for a serving, vacuum seal & toss in the freezer. Great for lunch over spaghetti squash, quinoa or rice with black beans & the recommendations listed above. Have to say I love the way my kitchen smells!

  3. Sandy J says:

    I canned these tomatoes. I was wondering if I should add some lemon before I can them?

    • Ken says:

      Sandy: How did you can them?

    • Diane Buhr says:

      you should have added some sort of acid to them before canning. pH needs to be below 4.6 and most cherry tomato varieties are pretty sweet now days. you can also add citric acid before canning if you don’t care for the flavor of lemon juice in them. this recipe can be frozen and used for pasta ….gets a little liquidy when thawed. personally I would not take a chance on your canned ones and toss them out. Sorry!

  4. Liz Noyes says:

    Thanks for positing this; even though I saw a yr after the last post. I have a very prolific couple of cherry tomato plants…those very sweet orange kind. Sun Gold or Sun Sweets. Zowie they were everywhere all at once! I froze a bunch “as is”. And I roasted them per your instructions. Only a bit longer… maybe around 35 minutes. So that some of the water steamed off…. & they stewed down to almost a preserve. Made a kind of concentrated cherry tomato spread. I’ve put it on everything. Today I’m making another batch of fresh ones roasted & added some of the frozen ones to it to. Hope they turn out as good as the first batch.

  5. Kathy Goff says:

    Thank you for this guide! I also hate to waste food and try to come up with creative ideas to use it before I lose it. This year was a bumper crop of grape tomatoes and we couldn’t eat them fast enough. Then I came across your post while Googling ideas for grape tomatoes. So simple and easy, with ingredients I had on hand. I tried it, and what can I say…I loved them so much I ate them right off the baking sheet with a spoon to scoop up the juice! The flavor was so intensified by roasting. I can’t wait to make another batch and put them on tortellini in cream sauce.

    • Debi Marion says:

      I just roasted some cherry tomatoes that were starting to wrinkle with a yellow bell pepper starting to wrinkle as well. So I tossed them both, after cutting the bell pepper into pieces, along with 4 or 5 garlic cloves (peeled) on a cookie sheet with olive oil, kosher salt and fresh ground pepper at 400 deg. for 15 minutes. Afterwards, I made an amazing pasta sauce with fresh basil, thyme, oregano and rosemary from my herb garden. I just put all ingredients into the food processor for a few pulses and then to a pot. I cooked it for about 30 minutes and added freshly grated parmesan cheese to taste along with salt, red pepper flakes and a squeeze of tubed tomato paste. I put it in a mason jar and stored in the fridge until ready to use. Bon Apetite

Leave a Reply