The Burst of Sweetness: Mastering Roasted Cherry and Grape Tomatoes

There’s a magic that happens when you transform humble little tomatoes into something intensely sweet and gloriously jammy. I remember, early in my culinary journey, being utterly mesmerized by how a simple application of heat could unlock such profound flavor. It was a revelation that roasted tomatoes, whether plump cherries or elegant grapes, were far more than just a salad topping; they were a testament to the power of simple ingredients and thoughtful cooking. This method, adapted from the trusted pages of Better Homes and Gardens, has become a cornerstone in my repertoire, a quick and delightful way to elevate weeknight meals and impress guests with minimal fuss.

Recipe Overview

• Prep Time: 17 minutes
• Cook Time: 8 to 12 minutes (grill) or 10 to 12 minutes (oven)
• Total Time: 25 to 29 minutes
• Servings: 4
• Yield: Enough for 4 servings
• Dietary Type: Vegan, Gluten-Free, Dairy-Free

Ingredients

This recipe is delightfully straightforward, relying on the natural sweetness of the tomatoes and a few key flavor enhancers.

• 2 pints cherry tomatoes (you can use red, yellow, or grape tomatoes – a mix is wonderful!)
• 1 tablespoon extra virgin olive oil
• 2-4 garlic cloves, minced
• 2 tablespoons balsamic vinegar
• 2-3 teaspoons brown sugar (granulated sugar can be substituted, and it’s optional if you prefer a less sweet profile)
• 1/2 teaspoon dried oregano (or 1 teaspoon fresh oregano, or substitute with fresh basil or, even better, fresh rosemary)

Equipment Needed

• A disposable aluminum pie pan (13x9x2 inch is ideal for the grill method). If using the oven, a similar-sized oven-safe baking dish or pie plate will work.
• A grill (gas or charcoal) or an oven.
• Tongs or a spatula for stirring.

Instructions

The beauty of this recipe lies in its versatility. You can achieve these delightful results on the grill for a touch of smokiness, or in the oven for consistent convenience.

Grilling Method:

1. In your disposable aluminum pie pan, combine the cherry or grape tomatoes, extra virgin olive oil, minced garlic, balsamic vinegar, brown sugar, and dried oregano. Stir everything gently to ensure the tomatoes are evenly coated.
2. Preheat your grill to medium heat.
3. Carefully place the foil pan directly over the medium coals (if using charcoal) or on the grill grates over medium heat (if using gas). Grill for 8 to 9 minutes, stirring occasionally, until the tomatoes are noticeably wilted and beginning to burst.
4. Remove the pan from the grill.
5. If you’re continuing on the grill, preheat the grill again. Reduce the heat to medium. Place the pan back on the grill rack. Cover the grill and continue to grill as described above for another 8 to 9 minutes, or until the tomatoes are fully wilted and have released their juices. Stir occasionally.

Oven Method:

1. In your disposable aluminum pie pan or a similar oven-safe baking dish, combine the cherry or grape tomatoes, extra virgin olive oil, minced garlic, balsamic vinegar, brown sugar, and dried oregano. Stir gently to coat the tomatoes evenly.
2. Preheat your oven to 450 degrees Fahrenheit.
3. Place the pan in the preheated oven and cook for 10 to 12 minutes, stirring occasionally, until the tomatoes are wilted and their skins have started to split.

Expert Tips & Tricks

• Tomato Selection: While red cherry and grape tomatoes are classic, don’t shy away from yellow or mixed varieties for visual appeal and a nuanced sweetness. Ensure they are ripe but still firm to the touch.
• Garlic Intensity: The amount of garlic is flexible. If you’re a garlic lover, feel free to add an extra clove or two. For a milder garlic flavor, you can lightly smash the cloves before mincing or even add them whole and remove them before serving.
• Herb Power: Fresh herbs truly elevate this dish. If using fresh oregano, chop it finely. Rosemary, with its piney aroma, is an inspired choice for a more robust flavor. Basil adds a sweet, peppery note that is also delightful.
• The Balsamic Glaze: As the tomatoes cook, the balsamic vinegar will reduce slightly, concentrating its flavor and creating a beautiful glaze alongside the released tomato juices. Resist the urge to add more liquid; the natural juices are key.
• Doneness Check: You’re looking for tomatoes that are softened, slightly collapsed, and visibly juicy. They shouldn’t be completely mushy, but rather tender and bursting with flavor. Overcooking can lead to a watery mess.
• The “Cut Recipe in Half” Note: The original recipe note suggested cutting the recipe in half and using a disposable aluminum pie pan. This ensures the tomatoes aren’t overcrowded, allowing them to roast evenly rather than steam. If you’re making a full batch, you might need a larger pan or to cook in two batches to achieve the best results.
• Adjusting Sweetness: The brown sugar is there to round out the acidity of the tomatoes and vinegar. Taste a cooked tomato (carefully!) and adjust the sugar if needed. If your tomatoes are exceptionally sweet, you might use less.

Serving & Storage Suggestions

These roasted tomatoes are incredibly versatile and can be enjoyed in so many ways.

Serving:
Serve them warm, spooned over pasta, as a topping for bruschetta or crostini, alongside grilled meats or fish, stirred into scrambled eggs or omelets, or as a vibrant addition to a cheese board. The sweet, tangy juices are precious – be sure to spoon them over whatever you’re serving them with.

Storage:
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. They can be enjoyed cold or gently reheated. To reheat, you can place them back in a low oven (around 300°F) or warm them briefly in a skillet over low heat. Freezing is not generally recommended, as the texture of the tomatoes can become mushy upon thawing.

Nutritional Information

This is an estimated nutritional breakdown for a serving of roasted tomatoes. Actual values will vary based on specific ingredients and quantities used.

Nutrient	Amount per Serving (approx.)	% Daily Value
Calories	75
Calories from Fat		33%
Total Fat	3.7 g	5%
Saturated Fat	0.5 g	2%
Cholesterol	0 mg	0%
Sodium	10.3 mg	0%
Total Carbohydrate	10 g	3%
Dietary Fiber	1.9 g	7%
Sugars	7.4 g	29%
Protein	1.5 g	2%

Note: Daily values are based on a 2,000-calorie diet.

Variations & Substitutions

• Spicy Kick: Add a pinch of red pepper flakes along with the garlic and oregano for a touch of heat.
• Aromatic Boost: Include a sprig of fresh thyme or a bay leaf during the roasting process for added depth of flavor. Remove before serving.
• Different Vinegars: While balsamic is classic, a good quality red wine vinegar or sherry vinegar can also be used for a different acidic profile.
• Herbal Medley: Don’t be afraid to experiment with a combination of herbs like rosemary, thyme, and basil.

FAQs

Q: Can I use regular tomatoes instead of cherry or grape tomatoes?
A: While this recipe is optimized for the small, concentrated sweetness of cherry or grape tomatoes, you could technically use larger tomatoes. However, you would need to cut them into smaller, bite-sized pieces and adjust the cooking time significantly, as they will release more moisture and take longer to roast and concentrate.

Q: How do I know when the tomatoes are perfectly roasted?
A: The tomatoes should appear softened, slightly shriveled, and their skins will be split. They will be juicy and fragrant. They shouldn’t be entirely mushy, but rather tender and ready to burst with flavor.

Q: Can I make this ahead of time?
A: Yes, roasted tomatoes can be made ahead and stored in the refrigerator. They are delicious served at room temperature or gently reheated.

Q: What’s the best way to prevent the tomatoes from steaming instead of roasting?
A: Avoid overcrowding the pan. This is why the suggestion to cut the recipe in half and use a pie pan is useful. Ensure there’s enough space for the heat to circulate around each tomato.

Q: Can I use dried herbs instead of fresh?
A: Yes, you can use dried herbs, but you’ll need to use about one-third the amount. So, for 1/2 teaspoon of dried oregano, you’d use about 1/6 teaspoon, or a generous pinch.

Final Thoughts

This simple preparation of roasted cherry and grape tomatoes is a testament to the power of transformation in the kitchen. It’s a dish that sings with the essence of summer but can be enjoyed year-round, offering a burst of sweet, savory, and tangy goodness. Whether you’re looking to elevate a simple pasta dish, add a vibrant element to your antipasto platter, or just enjoy a bowl of pure, concentrated tomato flavor, this recipe is sure to become a favorite. Give it a try, and let the humble tomato shine!