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Slow-roasted Santorini cherry tomatoes with herbs and olive oil. The simplest expression of the island's most extraordinary ingredient.
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ingredients
🍅 PRODUCE
•
600g cherry tomatoes (Santorini if available)
•
6 garlic cloves, smashed
•
Fresh thyme and oregano sprigs
🫙 PANTRY
•
4 tbsp extra-virgin olive oil
•
1 tsp sugar
•
Flaky sea salt
•
Black pepper
Santorini
Roasted Cherry Tomatoes
Slow-roasted Santorini cherry tomatoes with herbs.
Slow-roasted Santorini cherry tomatoes with herbs and olive oil. The simplest expression of the island's most extraordinary ingredient.
Ingredients
🍅 PRODUCE
— 600g cherry tomatoes (Santorini if available)
— 6 garlic cloves, smashed
— Fresh thyme and oregano sprigs
🫙 PANTRY
— 4 tbsp extra-virgin olive oil
— 1 tsp sugar
— Flaky sea salt
— Black pepper
Prep
🔥 OVEN
— Preheat oven to 325°F.
— Low and slow — this is not a high-heat roast.
Method
STEP 1 — ARRANGE
— Spread tomatoes in a single layer in a baking dish.
— Scatter smashed garlic throughout.
— Tuck herb sprigs in between.
STEP 2 — SEASON
— Drizzle generously with olive oil.
— Sprinkle sugar, flaky salt, and cracked pepper.
STEP 3 — ROAST
— Roast at 325°F for 40–45 minutes.
— You're looking for:
— Tomatoes collapsed and jammy
— Skins blistered
— Juices pooling in the dish
— Edges slightly caramelized
👉 Do NOT rush with high heat — slow roasting concentrates sweetness.
STEP 4 — SERVE
— Serve warm or at room temperature with bread.
— Spoon tomatoes and all their juices onto the plate.
— Final drizzle of raw olive oil.
Chef's Note: Low temperature, long time. High heat blisters the outside before the inside has time to become jammy and sweet.