Harissa Roasted Cherry Tomatoes
User Reviews
5
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Prep Time
5 mins
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Cook Time
40 mins
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Total Time
45 mins
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Servings
6
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Calories
132 kcal
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Course
Condiments
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Cuisine
Mediterranean
Harissa Roasted Cherry Tomatoes
Description
The Harissa Roasted Cherry Tomatoes recipe starts by preparing a marinade with rose-flavored harissa paste, olive oil, balsamic vinegar, maple syrup, minced garlic, and salt. Cherry tomatoes, some halved and some whole, are combined with fresh thyme sprigs and coated thoroughly with the marinade. An extra drizzle of olive oil before roasting ensures even cooking.
The tomatoes roast in a preheated 360°F oven placed in the upper third to control browning, for 30 to 40 minutes. During roasting, the halved tomatoes break down to create a bubbling sauce, while whole tomatoes develop a variety of textures: some remain plump and glossy, others wrinkle, and some burst. This range enriches the dish's mouthfeel and flavor complexity.
This roasting method delivers a versatile preparation suitable as a side dish, pasta sauce base, or flavorful dip component. Presentation options include serving whole tomatoes on the vine for visual appeal or removing them for sauces. Oven temperature and tomato size affect roasting time; adjustments may be needed especially in fan ovens or with varied tomato varieties.
Using a mix of tomato types, including Roma or vine tomatoes, allows customization of the texture and sauce consistency. The dish keeps refrigerated for up to five days or can be frozen for longer storage, making it convenient for meal prep or quick sauce uses.
Ingredients
Marinade
- 3 tablespoons harissa rose flavor
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon maple syrup
- 1 teaspoon salt
- 4 garlic minced, cloves
Tomato mix
- 1 pound tomato sliced in half (roughly 3 cups, mixed small, or more cherry tomatoes
- 1 pound cherry tomatoes kept whole (roughly 3 cups
- 5 prigs thyme fresh
- 1 tablespoon olive oil for roasting
Instructions
- Preheat the oven to 360 °F.
- Mix the marinade ingredients in a large bowl.
- Add the sliced tomatoes to the marinade, along with the fresh thyme.
- Spread the marinated tomato mix over the baking sheet. And top with the whole tomatoes. Drizzle over the last tablespoon of olive oil, and give the tray a shake to coat the tomatoes evenly.
- Place the tray in the top third of the oven for 30 to 40 minutes. The tomatoes are ready when the sauce bubbles and the sliced tomatoes start to fall apart. Some of the whole tomatoes will be plump and glossy, some will look wrinkly, and others may have burst.
- Store in an airtight container in the fridge for up to 5 days. Or freeze it for an emergency quick dinner sauce.
Notes
- Adjust roasting time and temperature based on oven type and size of tomatoes; start checking doneness at 30 minutes.
- Use a mix of small tomatoes or only cherry tomatoes, slicing about half in half for sauce formation.
- Standard cooking tomatoes like Roma can be diced and mixed with halved tomatoes for roasting.
- Tomatoes on the vine can be roasted and served on the vine for an attractive presentation.
- Store roasted tomatoes in an airtight container in the refrigerator up to 5 days or freeze for later use.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 132 kcal
% Daily Value*
| Serving | 0.5cup | |
| Calories | 132kcal | 7% |
| Carbohydrates | 11g | 4% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Sodium | 506mg | 21% |
| Potassium | 381mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 830IU | 17% |
| Vitamin C | 38mg | 42% |
| Calcium | 30mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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