If you are of the opinion that there is nothing better than a fresh, ripe summer tomato, these Roasted Cherry Tomatoes may give you pause. They're deeply sweet, perfectly soft and add a brightly acidic and slightly umami flavor to any dish they touch.
Why You Will Love This Roasted Tomatoes?
While we are BIG fans of fresh summer tomatoes over here, we've recently become enamored of these simple, easy-to-make roasted tomatoes. These roasted cherry tomatoes are perfect for spooning over roasted meats; tossing with pasta; adding to pizzas; or even atop a slice of toasted sourdough.
These juicy little pockets of deliciousness add oomph to even the most ho-hum dishes. You know that boring chicken breast in your fridge that you've been avoiding? Grill it up in the time it takes for these tomatoes to roast, and you'll end up with a feast fit for a king.
When the tomatoes blister and caramelize in the oven, their flavor intensifies. The result are highly concentrated, sweet and savory bites that will leave you wanting more. Since they're naturally vegan and gluten free, they're also widely appealing.
And the best part? You barely have to do anything. Simply toss with some oil and seasonings and let the oven do all the heavy lifting. These oven roasted tomatoes are simple enough for even the most novice cooks to master.
Oh, and I should also mention that while opting for really good, ripe tomatoes is always a smart move, this recipe can even be adapted to the hothouse fruits you get in the dead of winter.
If you have some tomatoes on hand that are less than thrilling, give them this treatment. I promise they'll be better on the other side of it. Now let's get to it!
This simple recipe just requires tomatoes and a handful of pantry ingredients. Here is everything you'll need:
- Cherry Tomatoes - If possible, I recommend getting cherry tomatoes on the vine. Otherwise, any cherry or grape tomato should work! You can also opt to swap in meatier varieties like roma or campari.
- Garlic - Make sure you're reaching for fresh garlic for this recipe. Also, be sure to mince it for a nice garlic infusion throughout.
- Oil - Reach for a good quality extra virgin olive oil, if possible.
- Herbs - The herbs are technically optional, but I highly recommend adding them for depth of flavor. Feel free to use any dried herb mix you like; tomatoes play nicely with a wide variety of spices including basil, oregano, cilantro, fennel, thyme and chili powder.
- Salt & Pepper - At the very least, be sure to use salt and pepper to season the tomatoes. Seasoning is the golden rule in the kitchen, and as Samin Nosrat concisely points out, every dish needs Salt, Acid, Fat & Heat. The tomatoes bring the acid; olive oil the fat; pepper is the heat; and salt is, well, the salt.
How to Oven Roast Cherry Tomatoes
The act of roasting meats and vegetables is - chemically speaking - quite remarkable. It is also happens to be extraordinarily simple. Sheet pan dinners are popular for a reason!
Here's how you do it:
As you can see in the photo below, I have kept about half of the cherry tomatoes whole and intact on the vine and halved the rest. I like the little bursts of flavor that the whole ones give, and also appreciate the juices that the halved ones release. Feel free to do what suits you best.
TIP: Here's this simple hack for quickly halving a large portion of cherry tomatoes at once - Sandwich the cherry tomatoes between the two lids or shallow rimmed plates. Using a sharp serrated knife, gently cut through the tomatoes horizontally between both the lids or plates. Work in batches for 12-15 tomatoes at a time.
In a small bowl, combine olive oil, minced garlic, dried herbs, salt and pepper. Whisk to combine.
Line a large baking sheet with parchment paper and arrange the cherry tomatoes in a single layer with the cut side up on the sheet. NOTE: Parchment paper isn't necessary, but I highly recommend using it; it makes clean up a breeze.
Drizzle the prepared oil mixture all over the tomatoes.
Roast the tomatoes for 20-25 minutes, or until soft. Take the tray out and let it rest for 5-7 minutes before serving.
Now that you have a pan full of delightful blistered tomatoes, go nuts! Serve these roasted cherry tomatoes as side dish to grilled meats; to make your favorite bruschetta, pasta, or pizza; or mash it to make pasta sauce. I'm pretty sure there is no wrong way to eat caramelized tomatoes. Just sayin'. 🙂
While I always recommend you speak to a registered professional for any dietary advice, the short answer is yes. Cherry tomatoes - like other varieties of the fruit - are chock full of vitamins and nutrients. There are also several studies linking tomatoes to preventative health.
Absolutely! Just note that they'll have a tendency to burst when you bite into them. I happen to adore that feature, but others may find it off-putting.
If you're lucky enough to have any leftovers, place them in a clean airtight container in the fridge for up to two weeks.
Yes! I recommend portioning them out into smaller amounts so you can just grab what you need. Using a silicone ice cube tray is a very simple way to achieve this. Once frozen solid, pop them in freezer safe bags for up to 4 months.
If you're wondering what to do with your roasted cherry tomatoes, the answer is "just about anything!" This is why they are such a favorite in our household. Here is a short list to help you get your creative juices flowing:
- Tossed into pasta. Add some goat cheese or feta for a salty, creamy contrast.
- Use as a bruchetta topping on some garlic-rubbed toast.
- Allow to cool and add to grain bowls or salads.
- Purée with some stock to make a soup.
- Spoon over your favorite meats - roasted chicken, grilled shrimp, and pan-fried salmon are all excellent pairs.
- Serve them room temperature on a cheese board, add them to your morning scramble, or load them onto your sandwiches. They are irresistible!
- With crusty toasted sourdough, fresh basil, and a drizzle of balsamic vinegar. YUM! This is my current breakfast obsession.
No matter how you use these tasty morsels, I'm pretty sure you're going to love them. If you come up with any winning combinations, let me know in the comments below!
Also, if you are looking for more healthy vegetarian side dish and salad recipes, then do check out are favorites : Summer Tomato Salad, Sautéed Broccolini with Garlic Butter, Roasted Parsnips, Roasted Sweet Potatoes and Roasted Butternut Squash.
More yummy recipes:
If you tried my recipe for Easy, Oven Roasted Cherry Tomatoes, please be sure to rate and review it below. If you'd like more tasty recipes delivered straight to your inbox, sign up for my email newsletter. You can also follow my kitchen adventures on Pinterest, Instagram or Facebook or YouTube.
Roasted Cherry Tomatoes
- 1 pt Cherry Tomatoes
- 3 tablespoons Olive Oil
- 1 clove Garlic (minced)
- ½ teaspoon Dried Herbs Mix
- 1 teaspoon Salt
- ½ teaspoon Freshly Ground Pepper
- Pre-heat the oven at 400°F. Rinse and pat dry the cherry tomatoes well.
- You can halve the tomatoes or keep them whole on the vine, I have cut few of them into half and left few of them as whole.
- In a small bowl, combine olive oil, minced garlic, dried herbs, salt and pepper well.
- Line a large baking sheet with parchment paper and arrange the cherry tomatoes in a single layer with the cut side up on the sheet.
- Drizzle the prepared oil mixture all over the tomatoes.
- Roast the tomatoes for 20-25 minutes or until soft. Take the tray out and let it rest for 5-7 minutes.
- Serve as side dish to grilled meats, top it on your favorite bruschetta, pasta, pizza or mash it to make pasta sauce. Enjoy as you like!
- I kept about half of the cherry tomatoes whole and intact on the vine and halved the rest. I like the little bursts of flavor that the whole ones give, and also appreciate the juices that the halved ones release. Feel free to do what suits you best.
- Leftovers will keep well in an airtight container in the fridge for up to a week, or in a freezer bag for up to 4 weeks. I recommend freezing in silicone ice cube trays first for easier portioning.