Can I roast cherry tomatoes ahead of time?

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 .

Why are my roasted cherry tomatoes soggy?

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.

Can I use frozen cherry tomatoes?

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.

How long do you roast cherry tomatoes for?

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.

Should cherry tomatoes be cut in half before roasting?

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.

Should tomatoes be roasted skin side up or down?

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.

Roasted Cherry Tomatoes with Garlic

Name: Roasted Cherry Tomatoes
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: American
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)

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

Scale

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)

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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