Roasted Cherry Tomatoes are surprisingly simple to make with little hands-on time. My top tip: cut the tomatoes in half before roasting so they cook up even faster! Then simply toss them with oil and garlic and then bake until bursting with juicy goodness.

Roasted cherry tomatoes on a baking sheet with rosemary next to it.

When you have an abundance of fresh tomatoes, 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 the latter.

These little flavor explosions might just change your life.

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! These are my current favorite ways to enjoy them, but the possibilities are endless.

Why Make this Recipe?

  • Roasted grape tomatoes are BURSTING with juicy, savory goodness.
  • This recipe is stupid easy to throw together.
  • You can customize the flavor combination to your liking.
  • These tomatoes go with EVERYTHING!
Cherry and grape tomatoes, olive oil, cracked black pepper, sea salt, and garlic as the ingredients for a roasted tomatoes recipe.
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Simple Ingredients You’ll Need

  • Tomatoes. The best varieties are cherry or grape, which are small and full of flavor, or Campari, which is a larger tomato but will still work well if cut into smaller pieces.
  • Garlic. Fresh garlic is key! Minced garlic will help to disperse the flavor evenly.
  • Olive Oil. A relatively good-quality extra virgin olive oil will have a big impact on the amount of flavor this fresh tomato recipe has.
  • Fresh Herbs. Fresh basil, rosemary, oregano, or thyme can be added to give this recipe even more pizzazz.

Foolproof Recipe Tips

  • Use fresh. Both whole garlic cloves and fresh herbs will give you the absolute best flavor.
  • Find quality. While any ol’ 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 fresh herbs for even more flavor. If you like some spice, toss in some red pepper flakes. Italian seasoning is a great way to enhance the tomatoes, as well.

How to Roast Cherry Tomatoes

Please see the recipe card below for more detailed ingredient amounts.

1. Slice the Tomatoes

Use a cutting board and a sharp chef’s knife to cut the fresh cherry tomatoes in half.

You can also leave them whole; you will just have to roast them a little longer.

2. Season with Garlic

Add the halved tomatoes, olive oil, minced garlic, salt, and pepper to a large bowl.

Use a wooden spoon to carefully stir until all of the pieces are coated.

3. Bake in the Oven

Preheat the oven to 400°F.

Arrange in a single, even layer on a rimmed baking sheet or roasting pan. To save time during cleanup, line the tray with parchment paper.

Roast for 20-25 minutes, or until the skin begins to shrivel. The roasting process breaks down the meat inside, releasing the juices.

4. Serve the Roasted Tomatoes

After baking, you can toss these tomatoes with fresh herbs for added flavor. Add them immediately to your favorite salad or pasta, or top a protein with them.

This basic 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,
  • Alongside poached eggs and avocado for an easy gluten-free breakfast,
  • Or with this Pesto Shrimp Pasta for an elegant date night dinner in.

FAQs

Can I use wrinkled cherry tomatoes?

Yes, in fact this recipe is 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 first picked.

Are roasted tomatoes good for you?

Yes! In fact, when tomatoes are cooked, their antioxidant properties are increased, making them even healthier.

Roasted cherry tomatoes on a large baking sheet with a hand scooping up some.

Other Fresh Tomato Recipes

If you have plenty of tomatoes on hand, these are some of the best recipes to help you use them up!

Chickpea Curry will steal the show as a main dish.

BLT Pasta Salad, Roasted Tomato Basil Soup, and Caprese Skewers are a delicious side dish or appetizer.

Or, make some Homemade Tortilla Chips to serve with Roasted Tomato Salsa or Easy Homemade Salsa.

More Roasted Vegetebles

If you love this Roasted Cherry Tomatoes recipe then you have to check out these easy recipes.

Tap stars to rate!

5 from 7 votes

Roasted Cherry Tomatoes Recipe

Roasted Cherry Tomatoes are surprisingly simple to make with little hands-on time. It's quick and easy to toss cherry or grape tomatoes with oil and garlic and then bake them in a single layer in the oven.
Roasted grape tomatoes on a silver baking sheet with garlic and rosemary.
Yield 6 servings
Prep 5 minutes
Cook 20 minutes
Total 25 minutes
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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 

  • Preheat oven to 400°F.
  • Toss together tomatoes, oil, crushed garlic, salt, and pepper in a large bowl until tomatoes are well coated.
    2 lbs. cherry tomatoes, 2 Tbsp. olive oil, 4-6 cloves garlic, 1 tsp. salt, ½ tsp. black pepper
  • Arrange tomatoes on a large baking sheet in a single layer. Roast tomatoes for 20-25 minutes or until the skin begins to shrivel.
  • Serve with additional herbs, if desired, with toasted bread, pesto pasta, or on grilled chicken and enjoy!
    Fresh herbs
Last step! If you make this, please leave a review letting us know how it was!

Tap stars to rate!

5 from 7 votes

Video

Notes

Prep-Ahead Instructions:
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.
Storage Directions:
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. Seal in a freezer-safe container and freeze for up to 4-6 months. After thawing and reheating they will have more of a sauce-like consistency. They can either be reheated in the microwave, in a 250°F-300°F oven, or in a skillet over low heat. The more they are reheated the more tomato juice they will naturally release.

Nutrition

Calories: 75kcal, Carbohydrates: 7g, Protein: 2g, Fat: 5g, Saturated Fat: 1g, Sodium: 336mg, Potassium: 338mg, Fiber: 1g, Sugar: 4g, Vitamin A: 739IU, Vitamin C: 35mg, Calcium: 22mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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