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
I toped it with some garlic olive oil, it was very good!
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?
Many thanks
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.”
http://www.tasteofrecipe.com/
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!
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…
ha, sounds like you’re about to have a lot of spicy salsa 🙂
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
I have read it, (I’ll have to go back and have a look at the recipe though :))
so glad you liked it! I’m always a fan of adding lemon zest and red pepper flakes, (really to anything) 🙂
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!
I made this tonight, and it was incredible! So simple and delicious. I loved how all the flavors complemented each other. Thank you!
oooh so glad you liked it!
Beautiful photos. And I’m a big fan of your “cheating” method!
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.
I love roasting tomatoes – this salad looks awesome!
I’ve never had roasted cherry tomatoes! That sounds amazing 🙂 Love the use of wheat berries here, too!