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Roasted Cherry Tomato Dip

Roasted Cherry Tomato Dip Before Being Cooked
Roasted Cherry Tomato Dip After Being Cooked with Baguette

What’s better than sweet cherry tomatoes tossed with onions, fresh slivered garlic, herbs, and fruity olive oil? Roasting them and serving them on fresh French bread!


Clean the garlic cloves and slice them lengthwise. Cut each cherry tomato in half lengthwise and rough chop the onion. Add these ingredients into a medium-sized bowl. Sprinkle with Sea salt and ground pepper. Add in ¼ cup of More Than Olives Arbequina and stir to coat everything evenly. 

Preheat your oven to 400 degrees. Transfer the tomato mixture to an oven-safe shallow baking dish, preferably no bigger than the amount of mixture that you have and the dish you will be serving in. Spread out the mixture to a single layer and place your Rosemary and Oregano sprigs among the tomatoes, pushing them into the mixture. Drizzle on a bit more of the More Than Olives Arbequina Olive Oil.

Place in the oven and roast for about 20 minutes.  You want the tomatoes to be soft, although the onions may still have a small bit of crunch to them.  

When the mixture is ready, remove it from the oven and give it a light drizzle of More Than Olives Traditional Balsamic. Slice your baguette and serve immediately. 

Have plenty of bread available, the juice created by the roasted tomatoes is just as tasty as the dip!