Slow Roasted Cherry Tomatoes

with olive oil
With olive oil
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2 pts Cherry tomatoes rinsed, patted dry
¾ cup Olive oil extra-virgin, or enough to cover, divided
3 sprigs Fresh thyme
8 leaves Basil torn
3 cloves Garlic crushed
½ tsp Salt
⅛ tsp Black pepper

Nutritional information

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Slow Roasted Cherry Tomatoes


Enjoy the flavor of summer tomatoes with this easy recipe for Slow Roasted Cherry Tomatoes! The combination of oven-roasted tomatoes, garlic, thyme, basil and extra-virgin olive oil packs a sweet and savory punch, perfect alongside cooked grains, pasta dishes, toast, or paired with burrata. The roasted tomatoes are addictive – you’ll want to put them on everything!

The beauty of this recipe is how easy it is. The cherry tomatoes are coated in a savory mixture of garlic, olive oil and herbs, and then they go into the oven to roast. Once the tomatoes are soft and nicely blistered, remove them from the oven and discard the garlic and herbs. To store, transfer the tomatoes to a sterilized jar and cover completely with extra-virgin olive oil. The preserved tomatoes will last in the fridge for at least 6 weeks. Enjoy!

To make the Slow Roasted Cherry Tomatoes, you will need the following ingredients:

Ingridiens for Slow Roasted Cherry Tomatoes

Steps to make Slow Roasted Cherry Tomatoes


Preheat oven

Preheat the oven to 225 °F.


Prepare tomatoes


Spread 2 pints cherry tomatoes onto a large baking sheet and add 3 sprigs of thyme, 8 torn basil leaves, and 3 crushed garlic cloves. Drizzle with three tablespoons of olive oil and toss, making sure the garlic and herbs are well coated with oil to keep them from burning.


Add salt and black pepper


Sprinkle ½ teaspoon salt and a few cracks of black pepper on top, then give a good stir to coat.


Roast tomatoes

2h 30m

Roast the tomatoes for 2 ½ hours, stirring at least once or twice during roasting, until the tomatoes are blistered and shrunken.


Transfer to sterilized jar


Remove the garlic and herbs and add the tomatoes to a sterilized jar. Cover the tomatoes completely with olive oil. Make sure the tomatoes are completely submerged in the oil. The olive oil will get solid in the refrigerator. When ready to eat or serve, remove the desired amount from the jar and let sit at room temperature to turn to liquid again.



Serve as desired. The preserved tomatoes will keep refrigerated for at least 6 weeks.

These Slow Roasted Cherry Tomatoes are flavorful, delicious, and versatile - you will want to put them on everything. If you give this recipe a go, remember to tag us @cookmerecipes on Instagram – we love seeing your creations!

Lilly is an enthusiastic and cheerful young mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Lilly's going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.

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Total Reviews: 1

This roasted tomatoes recipe is gluten-free, vegan, vegetarian, Whole30, and Paleo-approved. Thanks for sharing!

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