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.
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.
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.
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
- 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)
- 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.
- Meanwhile, cook your wheat berries in boiling salted water until tender and chewy (about 30-40 minutes). Drain and set aside.
- Meanwhile, make your sun cheese. Chill until ready to use.
- Optional step: cook chickpeas (with a little olive oil, garlic, and salt) in a skillet until they're lightly browned.
- 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.
Measuring cup: Anthropologie Garden Sketch Measuring Cups
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 =)
Looks so lovely. How many calories per serve?
Thank-you for this recipe! It is so delicious. I’ve made it a # of times since the original post!
“…no one is born a great cook, one learns by doing.”
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.
I’m so glad you liked it – thanks for sharing!
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
this is seriously just the perfect salad meal, definitely one i will be recreating in my kitchen. thanks for the idea!
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
ha – so glad you (and your mum) liked the orzo 🙂
This is the perfect dish for all the cherries tomatoes we have. Can’t wait to try it!
Mmmm, roasted tomatoes are like candy this time of year. 🙂 These bowls sound wonderful!