roasted cherry tomato bowls

roasted cherry tomato bowls (vegan) / @loveandlemons

I don’t know if it’s possible to have too many cherry tomatoes. But if you do, roasting them is the perfect way to eat a whole bunch at a time. They shrivel up into the sweetest, tangiest little bites – which are perfect to toss into simple bowls full of greens and grains.

slow roasted tomatoes / @loveandlemons

Around this time last year I posted this slow roasted tomato pasta. This year, I’m cheating the slow roast. Here’s how:

1. Use little tomatoes and it’ll go tons faster.
2. Start roasting them in low heat (like you’re supposed to). Once they begin to dry (and your impatience rises), raise the temp.

wheat berries / @loveandlemons

At the beginning of the week I like make a big batch of some kind of grain – this time it was chewy wheat berries. Store them in the fridge and they’ll be ready to use for meals like this.

roasted cherry tomato bowls (vegan) / @loveandlemons

I added spoonfuls of creamy sun cheese (a creamy sauce made out of sunflower seeds – also another a make-ahead item). Some burrata or fresh ricotta would go nicely in here as well.

roasted cherry tomato bowls
 
Serves: serves 2
Ingredients
  • 2 cups cherry tomatoes
  • drizzle of olive oil
  • a few sprigs of fresh thyme
  • ½ cup uncooked wheat berries
  • handful of arugula or other greens
  • ¾ cup chickpeas
  • small clove of garlic
  • salt & pepper
  • a few spoonfuls of sun cheese (or burrata or fresh ricotta)
Instructions
  1. Preheat oven to 200 degrees F. Slice most of the cherry tomatoes (leave some whole if you want) and toss them with a bit of olive oil, salt, and pepper. Place them cut side up on a baking sheet lined with parchment. Let them slow roast for about 1 hour, then turn the heat to 300F for another 20-30 minutes or so. Oven times will vary so check them periodically. Add fresh thyme to the baking sheet during the last 10 minutes or so.
  2. Meanwhile, cook your wheat berries in boiling salted water until tender and chewy (about 30-40 minutes). Drain and set aside.
  3. Meanwhile, make your sun cheese. Chill until ready to use.
  4. Optional step: cook chickpeas (with a little olive oil, garlic, and salt) in a skillet until they're lightly browned.
  5. Assemble bowls with wheat berries, a few greens, roasted chickpeas and roasted tomatoes. Sprinkle with thyme leaves and/or other fresh herbs. Add a dollop of sun cheese (or other cheese) and dig in.
Notes
note: steps 2 & 3 can be made day(s) in advance.

Measuring cup: Anthropologie Garden Sketch Measuring Cups

45 comments

  1. I usually don’t like those little tomatoes, but when they are so fresh like this time of year, I love them!!

    • jeanine from loveandlemons.com on said:

      I agree – I’m picky about tomatoes – local in-season ones are definitely the way to go!

  2. You definitely can’t have too many cherry tomatoes, especially in a delicious meal like this! I’m excited to try the sun cheese. :)

  3. Ashley LaMar from foreverashley.com on said:

    Your timing is superb! I was just thinking to myself, “I need a good tomato salad to go with dinner tonight” and then…BOOM! This post showed up on BlogLovin’. A quick run to the store and I’m all over it.

    • jeanine from loveandlemons.com on said:

      ha, perfect!

  4. There’s nothing better than roasted cherry tomatoes in the summer. And I’m loving this grain bowl!

    • jeanine from loveandlemons.com on said:

      it’s pretty much like cashew cream, just with sunflower seeds!

  5. Magali from uniklook.com on said:

    Look so delicious, healthy and different, yummy ! thank you for the great recipe, really inspiring.

    M

  6. Emma from coconutandberries.com on said:

    This is exactly the kind of no-fuss dinner I’m enjoying right now. I’m crazy about slow-roasting cherry tomatoes. We had so many from the garden last year that it was the only way to stay on top of them.

  7. Looks delicious and perfect for summer, love roasting tomatoes!

  8. Ileana from alittlesaffron.com on said:

    This is totally my move with cherry tomatoes, too! They are so good roasted. One question – why are you supposed to roast them at a low temperature? I guess I usually roast them around at least 350.

    • jeanine from loveandlemons.com on said:

      They dry out and the sweetness really concentrates, so they taste more like sun dried tomatoes. (Except for the ones that I left whole here – those stayed juicy obviously). Give it a try sometime!

      The nice thing is that at the low temp they don’t have to be watched all that closely.

      • Ileana from alittlesaffron.com on said:

        Very good to know. I’ll try this next time. Thank you!

  9. I’ve never had roasted cherry tomatoes! That sounds amazing :) Love the use of wheat berries here, too!

  10. I love making slow roasted tomatoes, but they do take a very long time, your shortcut is a great tip! I’ve also been addicted to cashew cream lately, your sun cheese has me intrigued…and I just can’t go without saying how GORGEOUS all your photos are, we do eat with our eyes and your pics make me want to eat everything! Thanks for all the inspiration.

  11. Beautiful photos. And I’m a big fan of your “cheating” method!

  12. Beth on said:

    I made this tonight, and it was incredible! So simple and delicious. I loved how all the flavors complemented each other. Thank you!

    • jeanine from loveandlemons.com on said:

      oooh so glad you liked it!

  13. botanicfever on said:

    Just made this for dinner and it was delicious! What a great idea! The sweetness of the tomatoes is fantastic. I modified it a bit by using red quinoa instead of wheat berries, added lemon zest and juice to the quinoa, and added a little heat to the chickpeas with some red pepper flakes. Made a fabulous meal!

  14. jeanine from loveandlemons.com on said:

    so glad you liked it! I’m always a fan of adding lemon zest and red pepper flakes, (really to anything) :)

  15. Ella from youtube.com on said:

    We are about to have a ridiculous amount of cherry tomatoes ready to harvest from our veggie garden. Can’t wait to try out this recipe with them! BTW have you read A Homemade Life by Molly Wizenberg? There’s a wonderful recipe in it for slow-roasted heirloom tomatoes. LOVE!
    http://www.youtube.com/sparklesandsuch26

    • jeanine from loveandlemons.com on said:

      I have read it, (I’ll have to go back and have a look at the recipe though :))

  16. Bryan from thewanderinggourmand.com on said:

    Great recipe suggestion. We have a cherry tomato plant on our balcony garden that is in abundance right now. If only tomorrow you can do a post for all those jalapenos I have growing…

    • jeanine from loveandlemons.com on said:

      ha, sounds like you’re about to have a lot of spicy salsa :)

  17. Mmmm, roasted tomatoes are like candy this time of year. :) These bowls sound wonderful!

  18. Kari from cookingwithtoddlers.org on said:

    This is the perfect dish for all the cherries tomatoes we have. Can’t wait to try it!

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  20. Lola Byatt from cocoandcocoa.com on said:

    Mmmm this sounds AMAZINGLY good! Roasting tomatoes is the only way i can eat them so i will definitely be trying this recipe :)

    ps i tried your orzo recipe today and had it for lunch and my mum loved the look of it so much that she packed some for herself too. i had my lunch at around 12pmish and it is now past 8pm and i’ve just had supper but it kept me full!! this never happens xxx

    • jeanine from loveandlemons.com on said:

      ha – so glad you (and your mum) liked the orzo :)

  21. this is seriously just the perfect salad meal, definitely one i will be recreating in my kitchen. thanks for the idea!

  22. I have been on a slow roasted tomato kick lately, because I always worry that such fresh tomatoes will turn before I have a chance to eat them all up. I especially love them on scrambled eggs, but this looks like another delicious way to use them! Thanks for this great idea

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  25. Beth on said:

    I just made this for lunch, and it was delicious!! I loved the combination of textures and the fact that it was so simple, yet those roasted tomatoes really made it special. I used ricotta, which was a nice bit of richness.

    • jeanine from loveandlemons.com on said:

      I’m so glad you liked it – thanks for sharing!

  26. trb on said:

    Thank-you for this recipe! It is so delicious. I’ve made it a # of times since the original post!

  27. gabby on said:

    Looks so lovely. How many calories per serve?
    Many thanks

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  30. Lea Andersen on said:

    Roasted tomatoes is great! I have tried it last weekend. Thanks for sharing this one. I think I will be your avid visitor for now. Keep going =)

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