Roasted cherry tomatoes are halved tomatoes coated in garlic, olive oil and herbs, then baked at high heat until caramelized. These tomatoes make a great side dish or topping for pasta!
I’m a huge fan of roasted vegetables; roasted asparagus, roasted green beans, and these roasted cherry tomatoes are family favorites. The flavors get concentrated through the roasting process and it makes for the most delicious tomatoes you’ll ever eat!
We always have a carton of cherry tomatoes in the kitchen because my kids love to take them in their school lunches. Sometimes I over buy before we can get through them all, and in those cases I make a big batch of these roasted cherry tomatoes. These roasted tomatoes take just minutes to put together and can be used in so many different ways.
How do you roast cherry tomatoes?
The first thing you’ll want to do is select your tomatoes. You can use cherry tomatoes, grape tomatoes or any other small tomato variety. I like to use a variety of colors when they’re available because it makes for a nice presentation, but regular red tomatoes work just as well.
You can choose to roast your tomatoes whole or slice them in half, it’s up to you. I typically cut them in half because if you roast them whole, they tend to burst open in the oven. While they still taste great, they don’t look as pretty that way. If you’re roasting tomatoes to be pureed for a sauce or a soup, then presentation doesn’t matter as much so go ahead and leave ’em whole.
The tomatoes are seasoned with olive oil, garlic and herbs before taking a trip through the oven. These little tomatoes get almost caramelized in the oven and the flavors intensify in the best possible way.
How do you use roasted tomatoes?
Roasted cherry tomatoes can be eaten on their own as a side dish, or used in a variety of preparations such as
- Pizza
- Salads
- Pasta
- Soups
- Marinara sauce
What is the difference between grape tomatoes and cherry tomatoes?
I’ve noticed a lot of grape tomatoes at the grocery store. The main difference is that grape tomatoes are shaped differently and aren’t quite as sweet as cherry tomatoes. You can use grape tomatoes instead of cherry tomatoes in this recipe and get delicious results.
Are cherry tomatoes good for you?
Cherry tomatoes are a great source of vitamin C, vitamin K, potassium and folate. They also are full of the antioxidant lycopene which has many health benefits including reduced risk of cancer and heart disease.
My kids love these roasted cherry tomatoes just as much as they do the fresh version. It’s an unexpected side dish that friends and family will enjoy. If you go with a variety of colored tomatoes, this recipe is even elegant enough to serve at a dinner party!
More great veggie recipes
- Roasted Carrots
- Bacon Wrapped Asparagus
- Parmesan Roasted Broccoli
- Slow Cooker Creamed Corn
- Broccoli and Cheese Casserole
Roasted Cherry Tomatoes
Ingredients
- 16 ounces cherry tomatoes halved
- 2 tablespoons olive oil
- 1 teaspoon minced garlic
- 1/2 teaspoon Italian seasoning
- salt and pepper to taste
- 2 tablespoons fresh minced herbs such as parsley, basil or chives
- cooking spray
Instructions
- Preheat the oven to 400 degrees F. Coat a sheet pan with cooking spray.
- Place the cherry tomatoes in a single layer on the sheet pan.
- In a small bowl, mix together the olive oil, garlic, Italian seasoning, salt and pepper.
- Drizzle the oil mixture over the tomatoes and toss to coat evenly.
- Bake for 25 minutes. Sprinkle the fresh herbs over the top, then serve.
Was looking for small batch mini tomato’s to roast as base for, you guessed it, mini pizza for one. This worked out perfectly. Will definitely use your recipe again. Thanks
Really nice recipe easy to follow, great result!
Yummy, easy and delicious! I served over pasta with artichoke and parmigiana cheese. Thank you !
Oh my goodness. These were delicious. I made these with cherry tomatoes from the garden and I added chopped fresh rosemary, thyme and oregano. I used 3-4 tbsp EVOO and also added 4 cloves of whole peeled garlic. I dumped it on whole wheat spaggetti and it was so good. My only modification for nextt time would be to lower the temperature a little so that they can cook for longer for the flavour to develop more and for the whole garlic cloves to be fully roasted. Divine though! I highly recommend the extra EVOO if you are using fresh herbs because they infuse into the oil and make such a nice sauce to coat the pasta. Thank you.
Delicious. The cherry tomatoes I purchased at the farmers market were not fabulous even when fully ripened. This recipe made them absolutely tasty. Winner.
Great recipe! I had way more than 16 oz (more like 64), so, I didn’t bother cutting them in half as I had to quadruple the recipe. I had 3 different sizes of cherry tomatoes to use up (and still more to pick yet). This was a quick put together and I left them to roast for a few hours. They came out very tasty and will make a great roasted tomato sauce for slathering on garlic bread or over pasta! Thanks!
This was absolutely delicious ! Thank you !!
There’s just something about these colorful tomato bites that are so irresistible. They are always a hit when we roast the cherry tomatoes at home. Fantastic and simple recipe.
This is the only way to cook cherry tomatoes! They’re delicious! Great recipe, thank you!