Roast cherry tomatoes

Preparation info
  • Serves:


    as a main course side dish
    • Difficulty


    • Ready in

      20 min

Appears in
Lucy's Food: Minimum Effort, Maximum Impact!

By Lucy Cufflin

Published 2013

  • About

Beautiful on the vine to top so many dishes, but off the vine they are still a super, simple side dish.


  • 4–5 cherry tomatoes, on or off the vine, per person
  • 4 tablespoons olive oil
  • sea salt with fennel


  1. Put the tomatoes in the roasting tin. Spoon over the oil, season well with salt and black pepper and bake uncovered for 15–20 minutes or until just cooked, but turning brown on top.
  2. Served immediately or cook ahead and return to the oven for 5 minutes to warm through before serving.