Red Wine Roasted Tomatoes

I had an abundance of cherry tomatoes this summer.  It wasn’t that it was a particularly good year for my garden it was probably more so that my neighbors had a good year for their gardens.  I like to think that I have a green thumb, but it’s probably more likely that I have a light-green thumb.  I did a good job growing the tomato plants, but by the time the tomatoes were produced and had the chance to ripen, it was almost September.  So when my neighbors shared their harvest, I was more than happy to oblige.

I normally throw cherry tomatoes in a salad.  But I don’t often make salad.  Probably because my children don’t like lettuce.  I know there will come a time when they start liking it, but until then, I rarely make salad and I sneak in veggies where I can.   This summer when I had my abundance of cherry tomatoes, I decided to try to oven roast them with red wine (and a smidge of balsamic vinegar) and serve them over toast with goat cheese.  Now goat cheese isn’t for everyone, so you could really serve these tomatoes over anything…maybe even just plain toast.  Or crackers.  Or whatever you like to eat.

Start by washing your cherry tomatoes.


Cut in half and place in a medium bowl.


Add garlic, salt, oregano, red wine and balsamic vinegar.  Stir to coat.


Pour into an oven safe baking dish.


Roast at 375 degrees for about 40-45 minutes.


Serve on toast with goat cheese.  Enjoy!



2 cups cherry tomatoes (halved)
2 chopped garlic cloves
1 teaspoon salt
1/2 teaspoon oregano
1/2 cup red table wine (I used a cabernet sauvignon)
1 Tablespoon balsamic vinegar
*toast and goat cheese for serving

Prepare cherry tomatoes – wash and cut in half.  Place in a medium bowl.  Add garlic, salt, oregano, wine and balsamic vinegar.  Stir well.  Pour the tomatoes and marinade in an oven safe baking dish.  Roast at 375 degrees for about 40-45 minutes.  Serve over toast with goat cheese.