Bubbling tomato bake turns a pound of cherry tomatoes into the most moreish side dish on the table. The halves roast low and slow with minced shallot, jalapeño, and a full tablespoon of red pepper flakes until they just collapse under a fork. Tangy, sweet, spicy — and only 10 minutes of prep.
Bubbling Tomato Bake
This Bubbling Tomato Bake—a tasty, tangy, tomato dish with instantaneous mouthwatering effects—is sure to spice up your table! The cherry tomato halves are just bursting with flavor, having been roasted amongst a blend of savory herbs and spices, and will simply collapse under your fork. They are slightly tangy, but explode with a perfect balance of sweetness and spice. After a long day, this hot and spicy recipe only requires 10 minutes of prep time! Enjoy with some vino, and unwind while your taste buds go wild!
Yields 3–4 servings
1 pound (454 g) organic cherry tomatoes, halved
1 shallot, minced
3⁄4 teaspoon sea salt
1 tablespoon (15 ml) red pepper flakes
2 jalapeños, sliced
2 tablespoons (30 ml) canola oil
2 tablespoons hot sauce
1⁄3 cup (720 ml) chopped basil
- Preheat the oven to 325°F (165°C).
- Layer the tomatoes in a glass baking dish and sprinkle the tomatoes with the minced shallot, sea salt, red pepper, and sliced jalapeños. Drizzle the canola oil and hot sauce on top.
- Bake for 25–30 minutes, or until the desired doneness is achieved. Remove from heat, sprinkle with fresh basil, and serve.
Pro Tips
- Use glass or ceramic for baking — the tomatoes' acidity reacts with metal, and you want those juices caramelizing, not tasting tinny.
- Halve the cherry tomatoes and layer them cut-side up where you can; the exposed flesh catches the heat and collapses into jammy sweetness.
- The tablespoon of red pepper flakes is deliberately generous; back it off to a teaspoon if you want the tomatoes' sweetness to lead.
- Scatter the fresh basil only after the bake comes out of the oven so it stays fragrant and green.
Frequently Asked Questions
What can I serve with bubbling tomato bake?
It's a natural partner for grilled chicken or fish, and it's lovely as part of an appetizer spread with a glass of wine at the end of a long day.
How spicy is it?
Properly spicy — a tablespoon of red pepper flakes plus two sliced jalapeños and hot sauce. It's designed to make your taste buds sit up.
Can I use regular tomatoes instead of cherry?
Yes — cut larger tomatoes into wedges and add a few extra minutes of baking time so they break down to the same jammy texture.
How long does it keep?
Up to 3 days in the fridge. It's also excellent at room temperature, which makes it a great make-ahead side.
Recipe Card
Ingredients
Method
- Preheat the oven to 325°F.
- Layer the tomatoes in a glass baking dish and sprinkle the tomatoes with the minced shallot, sea salt, red pepper, and sliced jalapeños.
- Drizzle the canola oil and hot sauce on top.
- Bake for 25–30 minutes, or until the desired doneness is achieved.
- Remove from heat, sprinkle with fresh basil, and serve.
