Roasted cherry tomatoes bring out the very best in this bright, punchy ingredient. The process caramelizes their natural sugars, intensifies the flavors, and creates a burst of savory, tangy goodness with every bite. Whether you need a simple side, a pizza topper, or something to lift a bowl of pasta, these tomatoes fit the bill. Throughout this guide, you’ll learn how to roast them perfectly, ways to use them in meals, storage tips, and everything else you need to know.
Why Roast Cherry Tomatoes?
Roasting transforms cherry tomatoes. Raw, they’re crisp, sweet, and a little tart. Add heat, and you get juicy tomatoes with concentrated flavor and just the right touch of sweetness. Their skins blister, their juices thicken, and the extra kick of garlic or balsamic ramps things up even more. The end result is deeply savory yet naturally sweet tomatoes that instantly elevate any dish.
Ingredients
To get started, gather the following:
- Cherry tomatoes (fresh, firm, and ripe)
- Extra virgin olive oil
- Balsamic vinegar
- Fresh garlic (minced or thinly sliced)
- Kosher salt
- Black pepper
- A pinch of sugar (optional for balancing acidity)
Choosing Tomatoes
You can use cherry or grape tomatoes, or even colorful heirloom varieties. Look for smooth skins and no soft spots.
Oil and Vinegar
Extra virgin olive oil adds rich body and flavor. Balsamic vinegar brings a subtle sweetness and encourages caramelization. Red wine vinegar or sherry vinegar works in a pinch, but balsamic delivers the richest taste.
Garlic and Seasonings
Fresh garlic deepens the flavor, and a little sugar mellows the tang. Salt and pepper round everything out.
Equipment You’ll Need
- Rimmed baking sheet
- Parchment paper or foil (for easy cleanup)
- Mixing bowl
- Slotted spoon or spatula
Preparation: Step by Step
1. Preheat the Oven
Set your oven to 400°F (200°C). This temperature helps caramelize the tomatoes without drying them out.
2. Prep the Tomatoes
Wash and pat the tomatoes dry. If some are large or uneven, slice them in half lengthwise. Keep smaller ones whole for extra juiciness.
3. Season
Place tomatoes in a mixing bowl. Drizzle with olive oil and balsamic vinegar. Add the minced garlic, salt, pepper, and a dusting of sugar if you’re using it. Toss gently so each tomato is fully coated.
Ingredient Ratios (per pound):
| Ingredient | Amount |
|---|---|
| Cherry tomatoes | 1 pound (450g) |
| Olive oil | 1.5–2 tablespoons |
| Balsamic vinegar | 1–1.5 tablespoons |
| Garlic | 2 cloves, minced |
| Kosher salt | 0.5 teaspoon |
| Black pepper | 0.25 teaspoon (to taste) |
| Sugar (optional) | 0.5 teaspoon |
4. Arrange
Spread the tomatoes in a single layer on the lined baking sheet. Make sure they’re not crowded; this lets them roast rather than steam.
5. Roast
Slide the baking sheet onto the center rack. Roast for 20–25 minutes. About halfway through, give the pan a gentle shake or stir to help them cook evenly.
You’ll know they’re done when:
- Skins are blistered
- Some juices have pooled on the tray
- They give off a heady, savory aroma
If you like a deeper roast, let them go 5 more minutes, watching closely to avoid burning.
6. Cool and Serve
Remove the sheet from the oven. Let the tomatoes rest for 5–10 minutes to slightly thicken the juices. Scrape them (and their roasting juices) into a serving dish or straight onto your meal.
Variations and Flavors
Roasted cherry tomatoes work beautifully with different herbs and flavorings. Try one of these spins:
- Roasted with fresh thyme or rosemary: Add sprigs before roasting for extra earthiness.
- With crushed red pepper: For a hint of heat.
- Tossed with lemon zest: For brightness after roasting.
- Topped with feta or goat cheese: Right before serving, crumble soft cheese over them for creamy contrast.
Ways to Use Roasted Cherry Tomatoes
This base recipe opens doors to a range of uses. Here are some popular ideas:
1. Pasta and Grains
Stir the tomatoes—with their juices—through hot pasta, risotto, couscous, or farro. For a simple meal, toss with spaghetti, fresh basil, and parmesan.
2. Salads
Add a scoop of roasted tomatoes to leafy green salads, grain salads, or panzanella. Their juices double as a tangy dressing.
3. Pizza and Flatbreads
Scatter the tomatoes over pizza before baking, or add them as a warm finishing touch. They’re also great on focaccia or savory tarts.
4. Eggs and Breakfast Dishes
Spoon over scrambled eggs, an omelet, toast, or polenta in the morning.
5. Sides and Tapas
Serve as an easy side with grilled chicken, steak, fish, or as part of an antipasto platter with olives and cheese.
6. Sandwiches and Wraps
Layer roasted tomatoes into grilled cheese, burgers, or veggie wraps for extra moisture and zing.
7. Dips and Appetizers
Fold into hummus, serve over whipped ricotta, or add to crostini.
Storage and Make-Ahead Tips
Storing Roasted Tomatoes
Let the tomatoes cool fully before storing. Transfer to an airtight container and refrigerate. They keep well for up to four days. Reheat gently in the microwave or in a pan over low heat.
Freezing for Later
Lay cooled tomatoes and their juices in a single layer on a tray, freeze until solid, then transfer to a freezer-safe bag or container. Frozen roasted tomatoes will stay fresh for up to three months. Thaw overnight in the fridge or at room temperature before using.
Troubleshooting and Tips
How do I prevent soggy tomatoes?
Don’t overcrowd the baking sheet. Give the tomatoes space so steam can escape and concentrate the flavor.
Can I roast other types of tomatoes?
Yes, grape, plum, or small Roma tomatoes work just as well. Adjust roasting time if they’re larger or smaller than average.
Should I peel them first?
Leave the skins on for the best texture and easy prep. The skins help hold the juices together.
Nutritional Benefits
Roasted cherry tomatoes are naturally low in calories and fat, but high in vitamins C and A, potassium, and antioxidants like lycopene. Roasting actually increases the bioavailability of some nutrients, so you’ll get even more health benefits.
Summary Table: Roasted Cherry Tomatoes at a Glance
| Step | What to Do | Tips |
|---|---|---|
| Prep | Wash and dry; halve if needed | Even size helps with even roasting |
| Season | Toss with oil, vinegar, garlic, season | Coat every tomato |
| Arrange | Place in single layer | Don’t overcrowd |
| Roast | 400°F, 20–25 min | Shake pan halfway |
| Serve | Cool 5 min, use right away | Spoon over dishes with juices |
| Store | Airtight container, refrigerate | Up to 4 days |
| Freeze | Freeze on tray, then transfer | Up to 3 months |
Roasted cherry tomatoes don’t just brighten meals—they become the highlight. Once you start making them, you’ll find new ways to work them into breakfast, lunch, and dinner. The recipe is simple, but the results offer more depth and flavor than you might expect from such a humble ingredient. Enjoy exploring all the ways roasted cherry tomatoes fit into your kitchen.
Roasted Cherry Tomatoes
These roasted cherry tomatoes might be my favorite healthy side dish. They’re juicy and flavorful. A robust garlic and balsamic glaze covers them.
Ingredients
- 2 cloves garlic, minced
- 1 tablespoon balsamic vinegar
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon salt
- freshly ground black pepper, to taste
- 1/2 teaspoon sugar
- 2 pints cherry tomatoes (see notes)
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with aluminum foil or spray liberally with cooking spray.
- Mix all ingredients in a large bowl. Toss to thoroughly and evenly coat the tomatoes.
- Transfer the tomatoes to the prepared baking sheet. Arrange them in a single layer with a bit of space between each.
- Roast the tomatoes for 20 to 25 minutes or until they become soft and start to burst open.
- Remove the baking sheet from the oven. Let the tomatoes cool on the baking sheet until they’re cool enough to serve. Enjoy!