So, if you’ve watched my Instagram stories today, you know I set aside some time to shoot a recipe. And, I’ll admit I was pretty giddy about it – but that’s because I’ve been wanting to test and shoot this idea for pea pesto with roasted grape tomatoes for SO LONG now. And it finally happened! WOO!
My idea started with pea pesto alone, but as I started thinking more about it, I realized it needed something else to break up all the green, so the finished product would be extra pretty in photos. The thoughts that go through a food blogger’s mind, let me tell ya ?
Well, not only did these roasted grape tomatoes make my original recipe idea even better – but making them reminded me how freaking delicious they are on their own. And because I forgot how yummy and CRAZY EASY they are, I’m assuming some of you have, too! So here we are with a bonus blog post solely dedicated to these sweet little treats. God Bless the Tomato, am I right?!
I mean… does everyone know that you only need tomatoes, salt, pepper and parchment paper in order to make these beauties?! I feel a new sense of duty to tell everyone I know to put a batch in the oven ASAP.
Have you ever made roasted grape tomatoes?
If not, you’ve gotta give them a try! They were SO good with my pea pesto, but I also bet they’re good on literally everything. I’m imagining them mixed into a green and/or quinoa salad – or on top of avocado toast! YUM!
- 1 package grape or cherry tomatoes
- salt and pepper
- Preheat your oven to 375 degrees.
- Line your baking sheet with parchment paper.
- Wash the tomatoes and cut each lengthwise. Place them, cut side up, on the parchment paper.
- Sprinkle with salt and pepper.
- Roast for 35-40 minutes.
Want to remember how to make these easy roasted grape tomatoes?! Pin this image for later!
PS. You might also like Mushroom Pasta, Kale Caesar Salad, and Spiralized Beet Salad!