Who needs fancy sides when you can have Roasted Cherry Tomatoes with Garlic? These little bursts of juicy sweetness get all roasty and jammy in the oven, mingling with garlicky goodness, Italian herbs, and a drizzle of balsamic. It's the kind of simple recipe that somehow feels a little fancy but takes almost no effort. Bonus: roasting makes those tomatoes taste like candy - the vegetable kind, of course.
Peak tomato season might be summer, but honestly, this dish is worth making year-round whenever you can get your hands on good cherry tomatoes. They're basically the oven-baked cousin of blistered tomatoes, except with even less babysitting and cleanup. Serve them at a weeknight dinner, a backyard BBQ, or straight off the sheet pan (we won't judge) - either way, they bring a pop of color and flavor that makes any plate happier.
This recipe was inspired by my Mediterranean Roasted Vegetables and it pairs wonderfully with this crusty Artisan Green Olive Sourdough Bread or Homemade French Baguettes to soak up every last drop of garlicky balsamic goodness and watch them disappear in minutes.
Why You'll Love This Recipe
- Big flavor, tiny effort. Sweet cherry tomatoes, roasted garlic, Italian herbs, and balsamic come together in minutes for a side dish that's ridiculously flavorful with almost zero work. Plus, roasting takes it over the top. This simplicity makes it perfect for both everyday meals and special occasions.
- Perfect seasonal side. When cherry tomatoes are in peak season, they're naturally sweet and juicy, and roasting enhances their flavor even more. Raw tomatoes are delicious, but they don't even compare to the flavor of roasted tomatoes. This makes it an ideal recipe to enjoy during summer and early fall.
- Ridiculously versatile. There are tons of ways to serve roasted cherry tomatoes. Toss them on pasta, spoon over grilled meats, pile onto crostini or open-faced sandwiches, or even use them as a pizza topping. Their concentrated flavor pairs well with countless dishes. Get creative!
- Quick and effortless. These glossy, jewel-toned roasted tomatoes look like they belong on a chef's tasting menu, but they're weeknight-simple and totally stress-free. Prep takes just minutes, and the oven does the rest. Simply coat the tomatoes in spices and oil, bake on a sheet pan, and enjoy. This recipe is low-maintenance, and there's minimal cleanup!
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Ingredients and Substitutions
To make these easy Roasted Cherry Tomatoes with Garlic, you will need the following ingredients (see recipe card below for quantities):
- cherry tomatoes - Choose fresh, ripe cherry tomatoes for the sweetest flavor. You can also use grape tomatoes or small heirloom varieties.
- extra virgin olive oil - Adds richness and helps the tomatoes roast evenly. Avocado oil is a good alternative.
- garlic - Fresh garlic cloves give the best flavor. Use more or less depending on preference.
- Italian seasoning - A blend of dried herbs like oregano, basil, and thyme adds classic Mediterranean flavor. You can also use fresh herbs.
- balsamic vinegar - Brings tangy sweetness and balances the flavors. Red wine vinegar can be used for a lighter flavor.
- salt and pepper - Enhances flavor and balances sweetness. Adjust to taste.
Equipment
You'll also need measuring cups and spoons, a large mixing bowl, a sharp knife, a cutting board, a large baking sheet, and parchment paper for easy cleanup.
Instructions
- Season. In a large mixing bowl, Add cherry tomatoes, oil, garlic and Italian seasoning. Toss well to combine.
- Roast. Place the cherry tomatoes in an even layer on an oven safe cast-iron skillet or rimmed baking sheet and bake in a 400F preheated oven until the tomatoes are burst and tender, about 20 minutes.
- Serve. Drizzle with balsamic vinegar and season with salt and pepper to taste. Serve immediately.
Expert Tip: Line Your Pan for Easy Cleanup
Line your sheet pan with parchment paper or foil to make cleanup a breeze. It will catch all the flavorful drippings and prevents stubborn baked-on residue. For extra insurance against sticking, you can lightly spray the foil with cooking oil before adding the tomatoes. This not only makes removing them easier after roasting but also ensures they roast evenly without tearing or leaving bits behind.
More Tips and Tricks
- Pick ripe tomatoes. The sweeter the tomato, the better the end result - even roasting can't save flavorless ones. Avoid tomatoes that are overly soft or bruised.
- Don't overcrowd the pan. Spread tomatoes out in a single layer to ensure they roast rather than steam, which keeps their texture intact and prevents sogginess.
- Experiment with herbs. Fresh basil, oregano, rosemary, or thyme can be added before or after roasting for different flavor profiles.
Recipe Variations
- Make it spicy. Add a pinch of red pepper flakes before roasting for a subtle kick of heat.
- Add cheese. Top with fresh mozzarella or sprinkle with Parmesan immediately after roasting for extra richness.
- Switch up the vinegar. Try sherry vinegar or champagne vinegar for a different tang.
- Mix with other vegetables. Add sliced zucchini, bell peppers, or mushrooms to roast alongside the tomatoes for a colorful medley.
- Turn into a pasta sauce. Mash the roasted tomatoes slightly and toss with pasta, olive oil, and Parmesan for a quick meal.
- Serve on crostini. Spoon roasted tomatoes over toasted bread with a drizzle of olive oil for an easy appetizer. See our Whipped Ricotta Crostini for instructions.
Storage
How to Store
Transfer cooled roasted cherry tomatoes to an airtight container and store in the refrigerator for up to 4 days.
How to Reheat
Reheat leftovers in a skillet over medium-low heat until warmed through, or in the oven at 350°F for about 8 minutes. You can also serve them cold or at room temperature in salads or pasta dishes.
How to Freeze
Place cooled roasted tomatoes in a freezer-safe bag or container, removing as much air as possible. Freeze for up to 3 months. Thaw in the refrigerator before reheating or using in recipes.
How to Serve
These roasted cherry tomatoes are a total multitasker. Sweet, garlicky, and tangy, they can shine on their own or elevate almost anything you put them on. Toss them with pasta and fresh basil, serve alongside grilled meats, add to grain bowls or salads, add them to a sandwich, or layer on pizza.
These are my favorite dishes to serve with roasted tomatoes:
Summer Dinners
For more recipe ideas, check out our collection of summer dinners, featuring refreshing salads, grilled vegetables, light sides, and vibrant dishes that make the perfect accompaniment to any warm-weather meal.
FAQ
Yes, roasted cherry tomatoes can be made ahead and stored in the fridge for up to 4 days. The flavor actually deepens as they sit, making them even sweeter and more concentrated. Simply reheat before serving, or enjoy them cold or at room temperature in salads, pasta dishes, or as a topping for bread.
Sogginess usually occurs when tomatoes are overcrowded on the baking sheet, which traps steam instead of allowing them to roast. Spread them in a single layer with space in between. Also, roasting at a high temperature (around 425°F) helps caramelize the outside quickly, locking in juices without making them watery.
You can, but the texture will be softer after roasting since freezing breaks down the tomato's structure. They work well for sauces and soups but won't hold their shape as nicely as fresh ones. If using frozen, roast directly from frozen without thawing to prevent excess moisture.
Cherry tomatoes roast quickly because of their small size and high natural sugar content. At 425°F (220°C), they typically take about 15-20 minutes to become tender, caramelized, and slightly wrinkled. The exact time depends on the size of the tomatoes and your preferred texture. For softer, jam-like tomatoes, you can roast them closer to 20 minutes. For firmer results that still hold their shape, check them around the 12-15 minute mark. Keep an eye on them in the last few minutes because once the skins begin to burst, they can overcook and lose too much juice. Stirring once midway through helps them cook evenly and prevents sticking.
You can roast cherry tomatoes either whole or cut in half, and each method gives slightly different results. Leaving them whole helps them retain more juices inside, resulting in a sweeter, juicier bite. Cutting them in half allows for more surface area to caramelize, which can intensify the savory, roasted flavor and create a softer texture. If you choose to halve them, place them cut side up to keep juices from spilling too much during roasting. Whole tomatoes are ideal for tossing with pasta or serving as a side, while halved tomatoes work wonderfully in bruschetta, grain bowls, and spreads. Ultimately, it's a matter of preference and how you plan to serve them.
If you're roasting halved cherry tomatoes, placing them cut side up is generally best because it helps keep the juices inside and prevents them from spilling and burning on the pan. This position also allows the tops to caramelize slightly while preserving their shape. Roasting skin side up can cause more juice loss, which might lead to drier tomatoes. For whole cherry tomatoes, you don't need to worry about orientation, just spread them out evenly on the baking sheet. Regardless of position, make sure to leave space between the tomatoes so hot air can circulate around them, helping them roast evenly instead of steaming.
More Cherry Tomato Recipes
Looking for other recipes like this? Try these:
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Recipe
Roasted Cherry Tomatoes
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Vegan
Description
Who needs fancy sides when you can have Roasted Cherry Tomatoes with Garlic? These little bursts of juicy sweetness get all roasty and jammy in the oven, mingling with garlicky goodness, Italian herbs, and a drizzle of balsamic. It's the kind of simple recipe that somehow feels a little fancy but takes almost no effort. Bonus: roasting makes those tomatoes taste like candy - the vegetable kind, of course.
Ingredients
- 1 pound cherry tomatoes
- 1 tablespoon extra virgin olive oil
- 2 cloves garlic, finely chopped or minced
- 1 teaspoon Italian seasoning
- 1 teaspoon balsamic vinegar
- salt and pepper (to taste)
Instructions
- Preheat oven to 400 F.
- In a large mixing bowl, Add cherry tomatoes, oil, garlic and Italian seasoning. Toss well to combine.
- Place the cherry tomatoes in an even layer on an oven safe cast-iron skillet or large baking sheet and bake until the tomatoes are burst and tender, about 20 minutes.
- Drizzle with balsamic vinegar and season with salt and pepper to taste. Serve immediately.
Notes
How to store: Transfer cooled roasted cherry tomatoes to an airtight container and store in the refrigerator for up to 4 days.
How to reheat: Reheat in a skillet over medium-low heat until warmed through, or in the oven at 350°F for about 8 minutes. You can also serve them cold or at room temperature in salads or pasta dishes.
How to freeze: Place cooled roasted tomatoes in a freezer-safe bag or container, removing as much air as possible. Freeze for up to 3 months. Thaw in the refrigerator before reheating or using in recipes.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Bake
- Cuisine: American
Tamara says
I love this recipe! I’ve made it several times now, adding them to spinach-ricotta raviolis. Makes a delicious meal!