If any of you garden, and if you have a cherry tomato vine that is giving you more tomatoes than you know what to do with, then here is a quick and easy recipe for you! It’s my sister-in-law Jean’s oven-roasted cherry tomatoes served over angel hair pasta.
It all came about because we have this Sweet 100 cherry tomato vine that has gotten huge! You see, we planted it in an area where one of our compost bins used to be, and the vine is loving that fertile soil. It is at least 7 feet tall and is sprawling all over the place.
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It is giving me hundreds of cherry tomatoes that I must pick daily. In addition to this, my sister-in-law has her own grape tomato vine growing and producing, so we have been thinking of different ways to use these little tomatoes. One day Jean mentioned that she had roasted some of her tomatoes so I perked up and asked her how she made them since I had never roasted any. OH MY GOSH! Roasting cherry tomatoes brings out their natural sweetness and flavor. They are a natural pasta picker-upper! If you’ve never roasted cherry tomatoes, then give them a try! Roasted cherry tomatoes served over pasta is now a regular on the menu at the Crossroads this summer.
To make this dish, you will need about 3 pints of cherry tomatoes. Rinse the tomatoes and allow them to drain. Remove the stems, cut them in half, and spread them out in a baking pan with a edge such as a jelly roll pan. Preheat your oven to 400 degrees. Now here is where my sister-in-law’s recipe and mine differs. (She roasts 2 garlic bulbs in the oven by slicing off their tops, drizzles them with olive oil, and wraps them in foil. I didn’t go to the trouble!)
Pour about 2 tablespoons of olive oil over the tomatoes and generously salt and pepper them. I also add garlic salt and a little dried oregano to the mix.
My sister-in-law doesn’t add any of this, but Leo and I love balsamic vinegar so I add about 2 tablespoons of this to the mix. Stir everything together in the pan so that the spices and liquids are evenly distributed. Roast the cherry tomatoes for about 20 minutes or until the juices are bubbling and the skins are wrinkling.
Meanwhile, cook your angel hair pasta according to the package directions and drain. Grate about a cup (plus a little more) of Parmesan cheese. Chop a few fresh basil leaves if you’d like.
Put the drained pasta back into the pot, pour the cherry tomatoes, including the pan juices, into the pot, and add the grated cheese. (Save a little bit of the cheese for garnishing.) Cook everything about 1 minute over medium heat until the cheese melts.
Transfer to a large pasta bowl, garnish with additional Parmesan cheese and some fresh chopped basil, and then dig in!
Sometimes I put some left-over steak on top and sometimes I add some grilled pork tenderloin, but it would be equally awesome with some grilled chicken or shrimp, too.
I have so many cherry tomatoes that I can try it all different ways. And I have to tell you that this is just as good served as a left-over the next day.
Thanks, Jean, for giving me the idea to roast the cherry tomatoes! If you’d like a printable version of this recipe, CLICK HERE.
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Jean says
Love love love this recipe. In fact it is one of my favorite summertime recipes. Not only is it delicious but it looks pretty and will be a friends and family favorite. Thank you Jane for sharing. Jean
Jane Windham says
One of my summertime faves, too!
Jean Windham says
Love cherry tomatoes anyway they are fixed but I agree roasting really adds more flavor. I cannot wait to fix this recipe also. Thanks
Avis says
This sure looks and sounds delicious; will be trying this soon. Thanks for sharing.
Atta Girl Amy says
These look and sound delicious, Jane. Pinning and hoping to make them soon.
Kelly @ Eclectically Vintage says
I love balsamic vinegar … to the point where I could drink it! This looks amazing!!
Kelly
Maria says
Your roasted tomatoes look delicious! I love that flavor the tomatoes get when you roast them! These look wonderful!
Daune | Cottage in the Oaks says
Yum! =) Jane & Leo….it was so great to see you guys at Haven a few weeks ago! Hope you’ve been having a wonderful summer. I’m ready for fall! =) Blessings……
Must love junk says
Mmm…looks delicious!
Susan
Jacqueline says
My mouth is watering! Love pasta and tomatoes. I didn’t think of roasting them. This looks like a wonderful recipe!
Madonna/aka/Ms. Lemon says
This is such a good recipe. I learned it from a co-worker, a young guy. He got it from his roommate that worked at a high-end restaurant. He also roasted a little garlic with the skins left on so they don’t burn. It is absolutely fabulous. Thanks for the reminder.
Mary says
Jane~ I’m salivating! Your roasted tomatoes over the pasta look so good! We’re fans of balsamic vinegar too, so we would love this! I just picked up a pint of heirloom cherry tomatoes from the farmers’ market Saturday, I might have to make a small serving for lunch. Love the idea of those roasted tomatoes over bruschetta too 🙂
[email protected] Designs says
Super yum….I cannot imagine how wonderful that dish is with those gorgeous fresh cherry tomatoes!…I am going to try this recipe, but must make it with the “store bought” one…so I know the dish will not be as fabulous as yours!!!…and how are those pumpkins coming along? Have a wonderful weekend you two!
laurie says
Jane, I can’t wait to try this. Tomatoes are always a summer staple at our house. For some strange reason, I think I have developed an allergy to some of them this year. During tomato season, I eat at least one a day, but usually more than that. I noticed I was breaking out in itchy hives. I stopped eating them about a wk ago, and no more hives. I am so upset about it. I was ready to do your fried green tom recipe, but I know I wouldn’t be able to resist eating them, so I haven’t done it. I’m going to try this and hope that the cherry tomatoes don’t cause me problems. Thank you for sharing it and thank you for having a printable version of it. laurie
Vickie Tucker says
I fix this minus the pasta as a side dish for breakfast or to pour over thick crunchy bread!
Jane Windham says
Vickie, you are so right! These would be so delicious with cheese grits or served over thick, crusty bread. If it weren’t raining right now, I would go out and pick some more tomatoes and make some grits!
Bonbongirl says
Thanks for the great summertime recipe! Leo needs to build you a vegetable stand so you can share your harvest and make a few bucks too 🙂
Ann says
I am so doing this! Looks amazing. I shared it on my FB page just in time for the weekend. Have a good one!
Terri says
Yummmmmmmmmmmmmm… I WILL be trying this…. since it will be just me… I think I will go the route that you did… a LITTLE less trouble!! 🙂 have a blessed weekend!!!!!
priscilla says
Great recipe ! I roast all my small tomatoes also and use them to make sauce for the freezer . It is amazing , I will have to try yours with the balsamic vinegar .. Have a great weekend !
Suzy @ Worthing Court says
Yummy in my tummy – this looks so good! Definitely pinning this to my recipes board!
Robyn says
YUMMMMM!! Looks wonderful and most of all easy!!! Hope you and Leo are having a fantastic Summer!!!
Betty says
I did not get to grow the cherry tomatoes this year and I miss them. The recipe sounds good and I will have to give it a try. Thanks for sharing.
Denise at Forest Manor says
Jane, this looks beautiful and sounds delicious!! I love it when food looks pretty, don’t you? 🙂
My husband and I love fresh summer tomatoes, and we also enjoy the grape tomatoes year round. I’ve seen a recipe for roasted grape tomatoes, but haven’t gotten around to trying it yet. I like your sister-in-law’s recipe because instead of a side dish, it can be used as a main dish. I truly love all the ingredients in this recipe — olive oil, balsamic vinegar, tomatoes, angel hair pasta (yum) and freshly grated Parmesan cheese. This definitely looks like a keeper, Jane — thanks for sharing!
Hugs,
Denise
Melanie says
That looks and sounds so very yummy! You have given me an idea for supper now! Thanks!!