Cherry tomatoes recipes don’t get simpler or more satisfying than this oven-roasted classic that turns a humble pint of tomatoes into a juicy, garlicky side you’ll make on repeat.
Why You’ll Love This Cherry Tomatoes Recipes
Roasting cherry tomatoes concentrates their natural sweetness and creates a bursty, jammy texture that works with almost anything you’re cooking. The method is hands-off, the ingredient list is short, and the flavor payoff is huge. A hot oven does all the work—softening the tomatoes, caramelizing their edges, and mingling the garlic and herbs into a glossy sauce. It’s weeknight-friendly, but special enough for guests, and it transforms basic meals: tuck onto toast, spoon over grilled chicken or fish, nestle beside eggs, or swirl into pasta. Leftovers are just as good cold from the fridge, making this a practical, useful recipe to keep in your back pocket.
Ingredients for Cherry Tomatoes Recipes
For the Roasted Cherry Tomatoes
- 1 pint (about 2 cups / 300 g) cherry tomatoes, whole
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons balsamic vinegar or apple cider vinegar
- 2–3 garlic cloves, finely minced
- 1 teaspoon dried thyme (or 1 tablespoon fresh leaves)
- ½ teaspoon kosher salt, or to taste
- ¼ teaspoon freshly ground black pepper
- Optional garnish: 1–2 tablespoons chopped fresh parsley or basil
Ingredient Notes (smart swaps & helpful tips)
- Tomatoes: Any small tomatoes work—cherry, grape, or mixed colors. If using larger cocktail tomatoes, halve them so they roast evenly.
- Olive oil: Choose a flavorful olive oil; it coats the tomatoes and carries the aromatics. Avocado oil also works if that’s what you keep on hand.
- Vinegar: A little acid makes the tomatoes taste brighter. Balsamic adds gentle sweetness; apple cider vinegar brings a crisp tang. Lemon juice is a fresh, zesty alternative.
- Garlic: Mince it finely so it perfumes the pan without burning. If you’re sensitive to sharp garlic, slice the cloves instead for a milder bite.
- Herbs: Thyme is classic with tomatoes. Oregano, Italian seasoning, or herbes de Provence are lovely substitutes. If using fresh herbs, add some before roasting and a little more after for brightness.
- Salt & Pepper: Season evenly. Tomatoes need enough salt to bring forward their natural sweetness.
- Garnish: Fresh parsley or basil adds color and a pop of freshness at the end.
Step-by-Step Instructions
Step 1 – Preheat and Prep
Set your oven to 425°F (220°C). While it heats, rinse and pat the cherry tomatoes dry. Dry tomatoes roast better—they’ll blister and caramelize instead of steaming.
Step 2 – Season the Tomatoes
In a medium bowl, combine the tomatoes, olive oil, vinegar, garlic, thyme, salt, and pepper. Toss gently to coat. You want a glossy, even layer of oil and seasonings on every tomato.
Step 3 – Arrange in a Baking Dish
Spread the tomatoes in a snug single layer in a small baking dish or rimmed sheet pan. A dish with higher sides captures the flavorful juices and makes a built-in sauce.
Step 4 – Roast Hot and Fast
Roast for 18–22 minutes, until the tomatoes are soft, wrinkled, and some have burst. The garlic should smell fragrant, and you’ll notice a syrupy, savory juice pooling in the pan.
Step 5 – Rest, Taste, and Finish
Remove from the oven and let the tomatoes rest 5–10 minutes. This brief pause thickens the juices. Taste and adjust salt and pepper as needed. Sprinkle with chopped parsley or basil just before serving.
Timing tip: Smaller tomatoes can be done in as little as 15–18 minutes; larger ones might take up to 25 minutes. Judge by texture: soft and jammy is the goal.
Pro Tips for Success
- Dry thoroughly. Water on the tomatoes steams them; dry skins blister beautifully.
- Don’t overcrowd. A snug but single layer helps them roast evenly and concentrates flavor.
- Mind the garlic. Minced garlic should be coated in oil to prevent scorching; slicing also reduces risk.
- Let them rest. The resting period melds flavors and turns pan juices into a spoonable sauce.
- Use the juices. Don’t leave the golden tomato-garlic oil in the pan—spoon it onto whatever you’re serving.
- Scale easily. Double or triple the batch on a half-sheet pan; rotate once during roasting for even color.
Flavor Variations
- Italian Garden: Add a pinch of dried oregano, a few capers, and finish with chopped basil.
- Chili-Garlic Kick: Add ¼ teaspoon red pepper flakes before roasting; finish with sliced green onions.
- Lemon-Herb Bright: Replace vinegar with lemon juice and add lemon zest after roasting.
- Roasted Pepper & Tomato Mix: Toss in strips of roasted red peppers during the last 5 minutes for sweetness and color.
- Mediterranean Pan: Add pitted olives and a sprinkle of crumbled feta after roasting for a savory finish.
Serving Suggestions
- With Protein: Spoon over grilled or baked chicken or fish as an instant, saucy topping.
- Pasta Upgrade: Toss the roasted tomatoes (and their juices) with hot spaghetti, a splash of pasta water, and a shower of fresh basil.
- Breakfast Hero: Pile onto buttery toast with a swipe of ricotta or mashed avocado; top with a jammy egg.
- Grain Bowls: Combine with cooked quinoa or farro, cucumber, and chickpeas for a fresh, filling bowl.
- Quick Bruschetta: Rub toasted baguette slices with a cut clove of garlic and spoon on the tomatoes with their juices.
- Caprese-Style Plate: Pair with fresh mozzarella, basil, and a drizzle of olive oil for a simple side.
Storage and Freezing Instructions
- Refrigerator: Store in an airtight container with their pan juices for 3–4 days. The flavors deepen as they sit.
- Reheat: Warm gently in a skillet over low heat until just heated through, or enjoy at room temperature.
- Freezer: For longer storage, freeze in a flat layer in a freezer bag or container for up to 2 months. Thaw overnight in the refrigerator and rewarm slowly. The texture will be softer, which is perfect for sauces and pastas.
Nutrition Facts (Per Serving)
(Assuming 2 servings per batch.)
| Calories | Protein | Carbs | Fat | Fiber | Sodium |
|---|---|---|---|---|---|
| ~150 | 2 g | 11 g | 11 g | 2 g | 300 mg |
These values are estimates from common database averages for the listed ingredients.
FAQ About Cherry Tomatoes Recipes
How do I keep the tomatoes from bursting too much?
Some bursting is desirable—it creates a spoonable sauce. To limit excessive bursting, avoid piercing the skins before roasting, keep tomatoes in a single layer, and roast at high heat for a shorter window (check at 15–18 minutes). Letting them rest before serving also helps the juices settle.
Can I make this recipe ahead of time?
Yes. Roast the tomatoes up to 24 hours in advance and refrigerate. Rewarm gently in a skillet or in a 300°F (150°C) oven until just heated through. The flavors actually deepen after a day, making them ideal for meal prep and lunch bowls.
What if my tomatoes are out of season and not very sweet?
Add a tiny pinch of sugar or a drizzle of honey along with the vinegar before roasting—it’s optional but can balance acidity. Also consider using a blend of cherry and grape tomatoes; grapes are often sweeter when out of season.
Which herbs pair best with roasted cherry tomatoes?
Thyme, oregano, basil, and parsley are top choices. Use dried herbs for depth during roasting, then finish with fresh herbs for brightness. Rosemary can be used sparingly—its piney flavor is strong, so use just a small sprig or a pinch.
Can I roast them in an air fryer?
Yes. Preheat the air fryer to 400°F (205°C), place seasoned tomatoes in a small, oven-safe dish that fits your basket, and cook 10–14 minutes, shaking once. Rest 5 minutes before serving so the juices thicken.
How can I turn these into a complete pasta sauce?
Double the recipe, roast as directed, then scrape everything (juices included) into a skillet. Add a ladle of hot pasta water and simmer 2–3 minutes. Toss with pasta and finish with basil. For a thicker, jammy sauce, roast 5–10 minutes longer to concentrate the juices before combining with pasta water.
What pan is best for roasting?
Use a small ceramic or metal baking dish with sides high enough to catch the juices. A rimmed sheet pan works too, but the juices spread more. If you like saucy tomatoes, a snug baking dish is your friend.
Can I add vegetables to roast alongside?
Absolutely. Add sliced red onion or bell pepper strips (cut into thin slices so they roast in the same timeframe). Zucchini coins work if they’re not too thick—aim for ¼-inch slices and check for doneness at the 18-minute mark.
How do I scale the recipe for a crowd?
Use two sheet pans to avoid crowding, and rotate them halfway through. For every additional pint of tomatoes, add 2 teaspoons oil, ½ teaspoon vinegar, 1 small garlic clove, and a pinch more salt and pepper.
What’s the best way to use leftovers?
Stir into scrambled eggs, fold into a grilled cheese, spoon over roasted potatoes, or blend briefly for a quick, rustic tomato dressing to drizzle over salads and grain bowls.
Final Thoughts
When it comes to cherry tomatoes recipes, this roasted version is a practical, delicious, and remarkably versatile side that punches far above its weight. With minimal prep and a short time in a hot oven, you get sweet-savory tomatoes bathed in garlicky juices that elevate everything from toast to pasta. Keep this method in your weekly rotation, swap herbs to match your mood, and don’t forget to use every last drop of that tomato-infused oil—it’s liquid gold for anything on your plate.
Easy Roasted Cherry Tomatoes
Ingredients
Roasted Cherry Tomatoes
- 300 g cherry tomatoes whole
- 2 tbsp extra-virgin olive oil
- 2 tsp balsamic vinegar or apple cider vinegar
- 2 garlic cloves finely minced
- 1 tsp dried thyme or 1 tbsp fresh leaves
- 0.5 tsp kosher salt or to taste
- 0.25 tsp freshly ground black pepper
- 2 tbsp fresh parsley or basil chopped, for garnish (optional)
Instructions
- Step 1 – Preheat and Prep: Preheat your oven to 425°F (220°C). Rinse and pat the cherry tomatoes completely dry to ensure they roast, not steam.
- Step 2 – Season the Tomatoes: In a medium bowl, combine the tomatoes, olive oil, vinegar, garlic, thyme, salt, and pepper. Toss gently to evenly coat.
- Step 3 – Arrange in a Baking Dish: Spread the seasoned tomatoes in a snug single layer in a small baking dish or rimmed sheet pan with high sides.
- Step 4 – Roast Hot and Fast: Roast for 18–22 minutes, until soft, wrinkled, and slightly burst, with syrupy juices in the pan.
- Step 5 – Rest, Taste, and Finish: Let rest 5–10 minutes to thicken the juices. Taste and adjust seasoning. Garnish with parsley or basil before serving.
