This healthy and low-carb Roasted Cherry Tomatoes recipe is full of flavor and so quick and easy to make. Cherry or grape tomatoes are mixed with crushed garlic and oil then baked in the oven. Use these tasty vegan and Whole30 morsels in bruschetta, pasta, salads, or as a side dish.
With tomato season in full swing right now there is an abundance of cherry and grape tomatoes available.
Whether you’re growing them in your own summer garden, or purchasing ones on sale at the grocery store, the question still remains, “What recipes can I make with fresh tomatoes?”
Well, you can either make this Pomodoro Sauce recipe, this Roasted Tomato Basil Soup, or you can whip up these roasted tomatoes.
And in this current moment, my vote would be to try out these roasted cherry tomatoes.
These little flavor bombs might just change your life.
These roasted grape tomatoes are BURSTING with juicy tomato goodness and are stupid easy to throw together.
After adding them to a Pesto Shrimp Pasta dish one evening, I needed more.
Next they topped a toasted baguette along with a poached egg and avocado slices for breakfast. Then they garnished a grilled chicken breast… and each time they were shock-your-palate delicious!
Ingredients
The super simple ingredients to make roasted tomatoes include:
- Tomatoes. Cherry or grape tomatoes can be used in this recipe. Read below for more information about the best types.
- Garlic. Fresh garlic is key! Use a garlic press to finely crush the full garlic cloves, which will help it to disperse evenly.
- Olive Oil. A relatively good-quality olive oil will have a big impact on the amount of flavor this fresh tomato recipe has.
- Salt and Pepper. You can use whatever salt or pepper you have on hand, but a good sea salt and crushed black pepper are recommended.
- Fresh Herbs. Fresh rosemary, basil, oregano, or thyme can be added in to give this recipe even more pizzazz.
Best Tomatoes to Roast
The special part about this roasted cherry tomatoes recipe is the burst of flavor you get when you bite into the individual tomatoes. Therefore, a smaller tomato that has only been cut in half, or not cut at all, will be the best in delivering this flavor bomb.
For this dish there are a few tomato varieties that will work exceptionally well and others that I would not recommend using.
Best Tomato Varieties:
- Cherry – Small and full of flavor.
- Grape – Also small and still packed with flavor.
- Campari – A larger tomato but will still work well if cut into smaller pieces.
Would Not Recommend:
- Roma – These lack substantial flavor and will not give you the same result as the above varieties.
- Beefsteak or Vine-ripened – A little too large and have too much liquid to get the roasted texture that’s so great in this recipe.
How to Make
The basic steps for making this roasted tomatoes recipe are simple to follow:
- Cut tomatoes in half.
You can also leave them whole, you will just have to roast them a little longer.
- Season the tomatoes.
Toss together halved tomatoes, oil, crushed garlic, salt, and pepper in a large bowl until well coated.
- Arrange in a single layer on baking sheet and bake.
Roast for 20-25 minutes at 400° or until the skin begins to shrivel.
- Enjoy!
Serve with fresh herbs for extra flavor.
What to Serve Them With
This recipe can be served on a toasted baguette for a vegan bruschetta recipe…
Atop a grilled chicken breast for the keto and low-carb conscious…
Served with poached eggs and avocado for an easy gluten-free breakfast…
Or with this Pesto Shrimp Pasta for an elegant date night dinner in.
Meal Prep and Storage
- To Prep-Ahead: You can pre-slice and toss them in the olive oil mixture up to 24 hours in advance. Note that prepping them immediately before roasting will give you the best results.
- To Store: Keep leftovers in an airtight container in the refrigerator for up to 3-4 days. The tomatoes will begin to release even more juice as they sit in the refrigerator, thus naturally creating a really delicious sauce.
- To Freeze: Seal in a freezer-safe container for up to 4-6 months. After thawing and reheating they will have more of a sauce-like consistency.
- To Reheat: They can either be reheated in the microwave, in a 250°-300° oven, or in a skillet over low heat. The more they are reheated the more tomato juice they will naturally release.
FAQs
Roast them, use for pasta, add to salads, make salsa, or dip in ranch or hummus for a snack.
Yes, in fact it’s a great way to use up not-so-fresh tomatoes. Wrinkling is a sign of tomatoes that are starting to go bad. They’re still safe to eat but the flavor might not be as good when raw.
No. You can either cut them in half, leave all of them whole, or do half and half!
Yes! In fact, when tomatoes are cooked, their antioxidant properties are increased, making them even healthier.
Expert Tips and Tricks
- Use fresh. Both whole garlic cloves and fresh herbs will give you the absolute best flavor.
- Find quality. While any ‘ole salt and oil will do, higher end options really do make a difference.
- Make extra. Because they create a sauce the longer they sit, leftovers can be used to make pasta sauce.
- Don’t toss them. If you have a bunch of tomatoes on the verge of going bad, roast them to improve the taste.
- Add pizzaz. After the tomatoes are roasted, mix in more fresh herbs for even more flavor.
Other Fresh Tomato Recipes:
If you have plenty of tomatoes on hand, these recipes will help to use them up:
- Chickpea Curry
- BLT Pasta Salad
- Roasted Tomato Salsa
- Caprese Skewers
- Easy Homemade Salsa
- Pasta Pomodoro Sauce
- Roasted Tomato Basil Soup
Roasted Cherry Tomatoes
This healthy and low-carb Roasted Cherry Tomatoes recipe is full of flavor and quick and easy to make. Use these tasty vegan and Whole30 morsels in bruschetta, pasta, salads, or as a side dish.
Ingredients
- 2 lbs. cherry tomatoes or grape, cut in half
- 2 Tbsp. olive oil
- 4-6 cloves garlic crushed
- 1 tsp. salt
- ½ tsp. black pepper
- Fresh herbs optional
Instructions
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Preheat oven to 400 degrees.
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Toss together tomatoes, oil, crushed garlic, salt, and pepper in a large bowl until tomatoes are well coated.
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Place tomatoes on a large baking sheet in a single layer.
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Roast tomatoes for 20-25 minutes or until the skin begins to shrivel.
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Serve with additional herbs, if desired, with toasted bread, pesto pasta, or on grilled chicken and enjoy!
Recipe Video
Recipe Notes
- You can also leave the cherry or grape tomatoes whole instead of cutting them in half.
- Fresh herbs, such as rosemary, oregano, or basil, can be added in after cooking if desired.
- You can also use larger tomatoes that have been cut into smaller pieces and increase the cooking time by 5-10 minutes.
- To Store: Keep leftovers in an airtight container in the refrigerator for up to 3-4 days. The tomatoes will begin to release even more juice as they sit in the refrigerator, thus naturally creating a really delicious sauce.
- To Freeze: Seal in a freezer-safe container for up to 4-6 months. After thawing and reheating they will have more of a sauce-like consistency.
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Alyssa says
Do you roast the pieces of crushed garlic, as well?
London says
Yes, Alyssa! They get mixed in with the tomatoes before you roast them in the oven 🙂
Jules Shepard says
I so love roasted vegetables! I may have to pick up some tomatoes and whip up some pesto shrimp pasta – YUM!
London says
Yay!! Roasted vegetables are the BEST! Can’t wait to hear what you think, Jules!!