Roasted Cherry Tomatoes

Cook temperature 425°F

Cook time 20–30 min

Servings 4

Lid position Lid off

Ingredients

24 oz. cherry tomatoes ¼ oz. extra-virgin olive oil Kosher salt Granulated sugar (optional) Fresh rosemary, oregano, or thyme sprigs (optional)

Chef's Tip

Ingredient amounts are for reference only and are based on a 24-Qt capacity. Adjust quantities and cooking liquid as needed based on serving size.

Directions

Preheat

Leave the lid off. Set to 425°F. Preheat for 20 minutes. Keep the lid off throughout. Tomatoes need dry heat to blister and char — the lid traps steam and will cause them to stew instead.

Prep the tomatoes

Toss tomatoes with oil and a pinch of salt in the insert pan. Spread in an even layer. Add a pinch of sugar and/or herb sprigs if using. Use the insert pan directly — no baking sheet needed.

Roast & serve

Roast lid-off at 425°F for 20–30 minutes. Check at 20 minutes. Tomatoes are done when they burst and char slightly around the edges. Discard herb stems if used. Serves 4.