Roasted Cherry Tomatoes are great for tossing with pasta, topping sandwiches, or enjoying as a simple side dish!
A few spices, some balsamic vinegar, a generous serving of garlic, and olive oil are all that are needed!
Quick & Easy Side Dish
Cherry tomatoes are one my our all-time favorite things to grow in the garden (to be honest, I can’t keep plants alive but my husband grows them!). In the summer we always have them on the deck in pots and I make tons of bruschetta or roast them as a side (or more often, to toss with pasta).
- This is the perfect way to enjoy all of those garden tomatoes!
- You’ll need just a handful of ingredients, most of which you likely have on hand already.
- They take just minutes to prep and roast quickly in the oven.
- Stir in fresh herbs or swap up the seasonings for your favorites.
Roasted cherry tomatoes in this recipe are great for eating as a side dish and can even be tossed with pasta as a sauce. Add them to some bruschetta, toss them into Sausage & Roasted Tomato Soup or serve them with whipped feta.
Ingredients & Variations
TOMATOES: Cherry tomatoes are small sweet tomatoes that can be roasted in the oven. They tend to be a little rounder than grape tomatoes but either works just fine in this recipe!
SEASONINGS: Dried basil, oregano, and some fresh minced garlic are tossed with the tomatoes. If using fresh basil, it’s best sprinkled on top after these come out of the oven.
How to Roast Cherry Tomatoes
- Toss tomatoes with seasonings, garlic, vinegar, & oil on a rimmed baking sheet.
- Roast in a single layer in the oven per the recipe below.
- Toss with fresh herbs like basil or parsley.
For a little char, broil them for a minute or two before removing them from the oven.
Tomato Tip: You’ll know that the cherry tomatoes are cooked when the skins start to burst a little bit.
This roasted cherry tomato recipe is so easy!
- Us a rimmed pan to catch any juices and line it with parchment paper for easy cleanup.
- Sprinkle with kosher salt and black pepper, ad in your favorite herbs from rosemary or thyme to Italian seasoning.
- Fresh herbs can be added (and should be added at the end of cooking).
Serve these as a stand-alone side dish.
- Serve them over toast to make a version of broiled tomato sandwiches. (A little goat cheese is a great addition!).
- Serve them on the side of a steak dinner or anything grilled.
- Place these on a flatbread with a drizzle of extra virgin olive oil and make a fresh pizza or even add them to salads.
- Add them to marinara or use them to boost the flavor of a basic tomato sauce or pasta sauce.
- Spoon them over cooked pasta of any kind (scrape the juices into the bowl too!) for a cherry tomato pasta.
They can also be served as a topping for a simple chicken breast. Put a scoop of roasted tomatoes on a cooked chicken breast and sprinkle with some cheese.
These tomatoes will keep in the refrigerator in an airtight container for a few days.
They can also be frozen. Spread them out on a waxed or parchment-lined baking sheet & place them in the freezer. Once they’re frozen, they can be transferred to freezer bags. They can be defrosted in the refrigerator and tossed into pasta or soup!
More Tomato Favorites
Did you make these Roasted Cherry Tomatoes? Be sure to leave a rating and a comment below!
Roasted Cherry Tomatoes
- 2 pints cherry tomatoes or grape tomatoes, about 1 pound
- 2 cloves garlic minced
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- ½ teaspoon dried basil
- ½ teaspoon oregano
- salt and freshly ground pepper to taste
- 1 tablespoon fresh basil or parsley optional
- Preheat oven to 425°F.
- Toss tomatoes, garlic, oil, vinegar, and seasonings on a baking sheet with a rim.
- Roast for 15 minutes or until softened. Broil for 1-2 minutes to add a little bit of color if desired.
- Toss with fresh herbs if using and serve warm.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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