Roasted Cherry Tomatoes with Garlic Recipe (Sip Bite Go)
Here’s an easy five minute side dish: roasted cherry tomatoes with garlic. Learn how to roast cherry tomatoes with garlic on the stove with my step-by-step guide and video. Serve roasted cherry tomatoes right from the pan or make them in batches for the week. Roasted cherry tomatoes are delicious in pasta, on pizza, and for breakfast in eggs.
Heat a large pan on the stove on medium heat. Add cherry tomatoes, olive oil, salt, pepper, and crushed red pepper. Stir regularly for about 3 minutes, until cherry tomatoes begin to soften and wrinkle.
Add garlic and butter. Turn heat down to medium-low and stir roasted cherry tomatoes with garlic for 30-60 seconds. Remove from heat before garlic burns. Sprinkle with basil and serve.
Roast cherry tomatoes whole. Halved cherry tomatoes won't look as pretty - the insides will spill.
Make these roasted cherry tomatoes with garlic in batches and eat them in pasta, on pizza, on toast (make bruschetta!) or in eggs. Once you learn how to roast cherry tomatoes, you’ll find endless ways to use them!
When using fresh garlic, this tool makes it easy to prep quickly.
Careful! These roasted cherry tomatoes with garlic in hot oil can splatter. Using a splatter screen is a life saver.
Slightly over-ripe, wrinkled cherry tomatoes can be roasted as long as they aren’t too mushy.
To make this a roasted cherry tomato Whole30 approved recipe, use clarified butter.
Top these blistered cherry tomatoes with almost anything! Honey, a drizzle of balsamic reduction glaze, and herbs.
Almost all green herbs compliment pan roasted cherry tomatoes. This recipe calls for basil, but you can use anything fragrant. Try parsley, rosemary, and tarragon to vary the flavor of this easy side dish.
Pan roasted tomatoes keep for 3-4 days in the fridge.