Total Time
1hr 5mins
Prep 5 mins
Cook 1 hr

These tiny tomatoes give a burst of concentrated tomato flavor to just about anything... pizza, salads, pasta sauces, as an accompaniment to roasted meat or fish, or just plain, hot out of the oven... I can eat them like popcorn! I especially like them atop a salad of spring greens with warmed goat cheese... Divine! And since these little tomatoes are available year round, it's a great way to enjoy tomatoes even in the winter.

Ingredients Nutrition


  1. Heat oven to 250-275.
  2. Toss all ingredients in bowl, stirring to coat.
  3. Line baking sheet with parchment or foil.
  4. Spread tomatoes in single layer on baking sheet.
  5. Bake for approximately one hour, or until skins have shriveled slightly and juices are caramelized.


Most Helpful

I agree, these have a GREAT flavor. I top crakers with these and a little parmesan and heat. I made them with cherry tomatoes arranged on a baking sheet, then sprinkled them with sea salt, garlic, and a little sugar.

yogi July 07, 2002

These were really good! The only reason they lost one star was because I found them a little bit salty - I'm not a big fan of salt so next time I will cut it down to 1 tsp as opposed to 2. I used sea salt and dried basil roasted them at 275 for just over an hour,,,,then I tossed them with some bow-tie pasta, sprinkled with some parmesan (sp) cheese and WALLA!!!! YUMMY!!!!

City_Gurl October 18, 2003

These little grape tomatoes were delicious, Tracy! I made your recipe precisely as you instructed roasting at 250 degrees for 90 minutes, which gave me plenty of time to complete fixing the rest of the meal. Thanks for a wonderful recipe!

Bev April 15, 2003

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