Roasted cherry tomatoes are full of flavour and a quick recipe to make with cherry or grape tomatoes. Simply roast with garlic, fresh herbs and extra virgin olive oil for a delicious ingredient to add to pasta, salads, or as an appetizer. This recipe was originally posted on August 19, 2013 and updated on September 1, 2021.
There are few things better than the burst that comes when you bite into a sweet cherry tomato–either fresh or roasted. Now, whether cherry tomatoes are better fresh or roasted, I’ll leave up to you.
With the end of the summer looming, I’m enjoying all that the produce has to offer. The cooler evenings also mean that turning on your oven isn’t that crazy.
I like to have a few tricks up my sleeve to make things feel special and roasting cherry tomatoes to have on hand is one of those effortless tricks.
How to use them
What are some ways to use these roasted cherry tomatoes? I like to add them to pasta with garlic; the recipe uses a different method for the tomatoes, but I’ve used these roasted cherry tomatoes in it before and it is equally delicious.
Adding a bowl to a cheeseboard is such a fun, sweet surprise.
And you may be surprised when you look at the ingredients list, while this recipe uses fresh herbs, it’s not the basil you’d be expecting. Instead, I reach for thyme; I love the way its floral notes pair with the tomatoes.
Add some garlic, olive oil, and balsamic vinegar. Toss everything onto a baking sheet lined with parchment paper (this will make cleanup much easier, you can thank me later).
Now if you’re looking for more of a confit tomato, this won’t be the recipe you’re looking for. These aren’t slow cooked in a dish with oil, while they are equally delicious, you won’t end up with a ton of oil to serve them in.
For this dish, they are roasted in the oven, the same way you’d roast any other vegetable.
I also love using this roasting technique with out-of-season produce, roasting enhances the sweetness and can turn any “meh” ingredient into something fabulous.
Oven Roasted Cherry Tomatoes
- 1 pint cherry tomatoes, halved
- 1 tbsp olive oil
- 4 cloves garlic, minced
- 1 tsp balsamic vinegar
- 5 springs of fresh thyme, leaves only
- ¼ tsp salt
- ¼ tsp black pepper
- Preheat oven to 375F and line a baking sheet with parchment paper.
- In a medium sized bowl, toss tomatoes with olive oil, garlic, balsamic, thyme and salt and pepper.
- Pour onto baking sheet and roast for 30-35 minutes.
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