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
- 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
- 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
- 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.
Turned out super! One thing I did a little differently was to toss the olive oil, seasonings, garlic, etc and tomatoes in a bowl all together and then spread it out on the baking sheet with a slotted spoon to drain off some of the oil. Also used a sheet of parchment paper instead of nonstick spray on the sheet pan. But all of that is splitting hairs … this is a super easy and great recipe. Thanks Sara.
Super easy & so tasty! Great way to use up a abundance of cherry tomatoes from the garden
Question: can I use powdered garlic?
Yes you’d use 1/3 of the amount as fresh.
I love roasted tomatoes! I have an abundance of Juliet tomatoes every year ( large super flavorful oval shaped cherry-type tomatoes ) and I usually make sauce with them. But at the end of the season, the freezer’s full, so I love to roast batches of them as the harvest starts to slow down. I cut up some walking onions, garlic, and basil from my garden to roast with them. I toss everything with olive oil, salt & pepper in a big bowl, then spread them in the pan to roast. I’ve found that I have more success roasting them at 350 than at a higher temperature, as they seem to get dark around the edges faster than I can move them around to cook evenly. I roast them until they are quite thick and jammy and spread them on pizza, garlic toast, spaghetti noodles, and just about everything I can think of! I love the idea of freezing the roasted tomatoes, too.
Love love love roasted tomatoes.
Serve as a bed under just about any fish.
Use as a side for scrambled eggs.
Add to any recipe using zoodles or pasta.
Roasting totally enhances the flavor.
This recipe is wonderful. I had an abundance of garden fresh cherry tomatoes, which I roasted using this recipe. I poured them all into a bowl, keeping all of the thickened liquid. I scooped the cooled tomatoes and liquid into paper lined muffin tins and froze them. Once frozen I placed them all in a freezer bag. When I want to add to pasta, soup, or any other dish I simply take as many “muffins” out of the freezer that I think I’ll need. So delicious.
Wow these are really yummy and so easy to make. I dont really like cherry tomatoes much but they are great this way. Love the ideas in these comments on freezing and diffrent ways to use them. Thanks to everyone.
I have an abundance of cherry tomatoes so gave this recipe a try and it was so amazing! Really brings up the flavors!