"Small varieties of the fruit, like cherry or sweet Campari tomatoes, are an essential choice for a couple of reasons. The first is that small tomatoes will caramelize far quicker and more uniformly than larger ones. Varieties like grape or even mini San Marzano tomatoes also contain less moisture than juicier heirloom options, which means the low water content will dehydrating and won't turn them soggy."
"Once you decide on a small tomato variety, there are some other tips for roasting them correctly. While they are fine to prepare whole, you can cut them in half or quarters to speed up the roasting process. Always coat the tomatoes in oil (olive or whichever oil you prefer) to allow the tomatoes to effectively caramelize on the outside. To bring out their natural flavors, tossing them in salt and pepper can be wise, as well."
Choose small, low-moisture tomato varieties such as cherry, sweet Campari, grape, mini San Marzano or plum for roasting to achieve faster, more uniform caramelization and avoid sogginess. Small tomatoes often require less prep because they can be roasted whole or halved rather than diced. Cut in half or quarters to speed roasting when needed. Coat tomatoes in oil to promote exterior caramelization and season with salt, pepper, garlic, herbs like thyme, or spices such as crushed red pepper for additional flavor. Roast in a 350°F oven for about 20 to 30 minutes until the skins darken, slightly shrivel and the tomatoes become soft to the touch.
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