Roasted Cherry Tomatoes From Adeena Sussman

November 13, 2019
2 Ratings
Photo by Bobbi Lin. Food stylist: Anna Billingskog. Prop stylist: Brooke Deonarine.
  • Prep time 1 minute
  • Cook time 20 minutes
  • Serves 4
Author Notes

"In our house, we call the copious amount of cherry tomatoes, or agvaniot, we consume our 'daily kilo,' and aside from snacking on them or throwing them into salads, this is what I do with them the most. An olive oil–splashed roast in a hot oven yields a kitchen staple with a thousand applications, whether as a topper for labneh or a star turn in pasta."

Reprinted from Sababa by arrangement with Avery, an imprint of Penguin Publishing Group, a division of Penguin Random House LLC. Copyright © 2019, Adeena Sussman. —Food52

What You'll Need
  • 2 pounds (6 cups) cherry tomatoes, rinsed and dried
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon freshly ground black pepper
  1. Preheat the oven to 425F.
  2. Dump the tomatoes on a large rimmed baking sheet, drizzle with olive oil, and sprinkle with the salt and black pepper. Give the baking sheet a shake to coat the tomatoes.
  3. Roast until the tomatoes are shriveled and some of the juice releases onto the pan, 20 to 25 minutes (you don’t want to take these too far because then that juice will evaporate, and basically that juice adds the essence of tomato flavor straight from the heavens into anything it touches).
  4. Allow the tomatoes to cool, and make sure to scrape up and use the slightly gelled juices that collect on the pan.
  5. Note: To use as a hummus topping: Spoon 1 cup of the finished roasted tomatoes and their juices over 2 cups prepared hummus of your choice. Top with toasted pine nuts and serve.

See what other Food52ers are saying.

1 Review

SSD August 27, 2023
Question, not review. Can you freeze this? I used Juliet this time, so it’s less sweet and thicker. And we have so many giant fresh tomatoes…. But this could be good for a sauce…