Roasted Cherry Tomatoes

Shelf Life: 3 days under refrigeration
Portion/Serving: 2 qt.
Revision Date: Mar 7, 2017

Preheated combi oven set to convection, half fan, 350°F.

All food handlers are required to follow all food safety brand standards and comply with all food handling procedures as noted in the ECOSURE audit program.


4 pints Cherry tomatoes, washed, patted dry
2 Tbsp. Garlic, Fresh, minced
¼ cups Olive Oil
Sea Salt, As Needed
Black Pepper, Fresh Ground, As Needed
1 Tbsp. Thyme, fresh, leaves only, chopped
1 Tbsp. Parsley, flat-leaf, leaves only, chopped


  • Mixing Bowl
  • Sheet Tray
  • Measuring Spoons
  • Liquid Measuring Cups
  • Storage Containers


  1. Toss the tomatoes, garlic, olive oil, season with salt and black pepper, toss until evenly mixed.
  2. Transfer tomatoes to sheet tray and roast in oven until slightly shriveled and concentrated, 10 minutes.
  3. Remove from oven, transfer back to bowl, toss with thyme and parsley. Allow to cool.
  4. Transfer to a storage container, cover, label, store under refrigeration.