Oven-Roasted Cherry Tomatoes Recipe - Curry Trail (2024)

FAQs

Why are my roasted tomatoes soggy? ›

Why Are My Roasted Tomatoes Soggy? The main reason roasted tomatoes end up soggy is because they are overcrowded on the pan. Make sure to use a baking sheet large enough to accommodate all the tomatoes with a little breathing room.

As they roast, they lose moisture, and their flavor intensifies. They come out of the oven chewy & tart, with a super-concentrated, intense umami flavor.

GET AHEAD Halve the tomatoes, placing them in a large roasting tray as you go. Halve the bulb of garlic across the middle and add to the tray. Pick in the oregano leaves, if you've got some, then add 1 tablespoon each of olive oil and red wine vinegar and a pinch of sea salt and black pepper.

The next time you roast vegetables, add some cornstarch. Yes, cornstarch—that box in your pantry is the secret to a super-crispy exterior on veggies, from potatoes to cauliflower.

The Oven Temp Is Too Low

A low-and-slow cooking technique is excellent for vegetables like carrots, beets or potatoes that you plan to puree into soup. But, they'll turn out soft and soggy instead of crispy and caramelized. The solution: Turn the oven temperature up to 400°F to 425°F.

Seasoning Tomatoes With Cream of Tartar

Yes, there are other ways to make your tomatoes taste even better and increase the acidity. There is lemon, vinegar, or my personal favorite, balsamic. Just imagine a tomato bruschetta with a balsamic vinaigrette drizzled on top. Yummy!

The traditional thinking behind adding sugar to tomato sauce is based on the idea that it will balance out the natural acidity of tomatoes.

You want to give your tomatoes contact with a direct heat source. That means cooking them at the bottom of whatever saucepan or Dutch oven you're using. The goal here is to remove water from the tomato solids and allow them to caramelize somewhat, which will concentrate their flavor.

Preserving Cherry Tomatoes

Fill gallon zip-top freezer bags full and just throw them in the freezer! No prep whatsoever needed (well, besides washing and removing the tops). Then you can use them all winter in soups, pureed for chili, or sautéed for a quick chunky tomato sauce.

Can you overeat cherry tomatoes? ›

Eating too many cherry tomatoes can give you acid reflux and other negative digestive side effects. This may be due to the malic acid in cherry tomatoes.

It's so simple to freeze whole cherry tomatoes that it hardly warrants instructions; just wash, dry, and freeze! Wash and dry cherry tomatoes. Lay the tomatoes out in a single layer on a parchment paper-lined baking sheet, and freeze for about two hours, or until frozen solid.

As tomato season slowly comes to an end, there is yet another way to enjoy them. Roasting tomatoes brings out some of the greatest flavors, but also actually makes them healthier for you. Tomatoes contain lycopene, a powerful antioxidant that reduces the risk of many types of cancer.

Not that a roasted tomato is better than a raw one. It's just different: concentrated, intense, with more flavor and less liquid per bite, making it useful, with little or no further cooking, in any dish where you want a strong tomato flavor without all of that juice.

Tomatoes should be firm to the touch but not overly hard or soft. Once you bring tomatoes home, they should be stored at room temperature until you're ready to use them. Storing tomatoes in the refrigerator diminishes the flavor and turns tomatoes soft and mushy.

Cut them just right: Cut your tomatoes into uniform sizes to ensure they cook evenly. Also, avoid slicing them too thinly, as this can cause them to disintegrate. Cook them briefly: Tomatoes don't need a lot of cooking time, and overcooking them will make them mushy.