Ingredients
- 6 cups cherry tomatoes, rinsed and dried
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon kosher salt, plus more to taste
- ¼ teaspoon freshly ground black pepper
Preparation
Step 1
Preheat the oven to 425F.
Step 2
Place the tomatoes on a large rimmed baking sheet, drizzle with the olive oil, and sprinkle with salt and pepper. Give the baking sheet a shake to coat the tomatoes. Roast until the tomatoes are shriveled and some of the juice releases onto the pan, about 20-25 minutes Allow the tomatoes to cool, and make sure to scrape up and use the slightly jellied juices that collect on the pan.
Roasted sheet pan cherry tomatoes can be stored in an airtight container in the refrigerator for 4–5 days.
