Roasted Cherry Tomatoes: Burst of Flavor in Every Bite

Roasted Cherry Tomatoes are irresistibly sweet, tangy, and versatile, perfect for enhancing any dish.

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Prep Time 10

Cook Time 40

Total Time 50

Servings: 4 servings

Course: Sides

Cuisine: Italian

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Tomatoes

1 pound Cherry Tomatoes or substitute with grape tomatoes
2 tablespoons Aged Balsamic Vinegar or red wine vinegar
1 tablespoon Granulated Sugar or honey/maple syrup
to taste Salt
to taste Pepper

For the Aromatics

2 tablespoons Extra Virgin Olive Oil or light olive oil
2 cloves Garlic freshly minced
1 teaspoon Fresh Thyme or 1/3 amount if using dried

For the Pasta

8 ounces Pasta (Spaghetti or Fettuccini) gluten-free option available
1 cup Fresh Basil Leaves or omit
1/2 cup Shaved Parmesan Cheese or nutritional yeast for vegan

Equipment

Oven
Baking sheet
Large bowl
pot

Method

Preparation Steps

Preheat your oven to 400°F (200°C).
Rinse 1 pound of cherry tomatoes, slice them in half, and place cut-side up on a baking sheet.
Drizzle with olive oil and balsamic vinegar, add minced garlic, thyme, and sugar.
Season with salt and pepper, then toss to coat.
Spread tomatoes in a single layer and roast for 30-40 minutes.
While tomatoes roast, cook your pasta according to package instructions, reserving ½ cup of pasta water.
Combine roasted tomatoes with drained pasta, add basil and parmesan, incorporating reserved pasta water as needed.
Adjust seasoning and serve warm.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 21gProtein: 5gFat: 7gSaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 4mgSodium: 200mgPotassium: 350mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 80mgIron: 1mg

Notes

Roasting times may vary; check frequently to prevent overcooking. Adjust salt and pepper before serving.

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