Roasted cherry tomatoes are one of my favourite ways to bring out the deep, sweet flavour of tomatoes. Roasted in olive oil with garlic and herbs, they come out juicy, chewy, and completely addictive.
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Why Even To Make Roasted Cherry Tomatoes?
While this recipe is quick and simple, it's payoff is massive. My whole family loves them, including my non-tomato-eater pre-teen. And for me - I just can't stop myself from eating roasted cherry tomatoes straight from the baking dish, with crusty white roll and touch of cream cheese. Heavenly!
What I adore most about roasted cherry tomatoes is how they transform in the oven. The start is with basic ingredients — just tomatoes, olive oil, garlic, herbs — and after 20 minutes, we have got these little bursts of sweet, savoury magic. They’re juicy but slightly chewy, with rich, concentrated flavour. If you’ve never roasted tomatoes before, please give this a go. It's a game-changer. And they always end up very quick, so be make a big batch of roasted cherry tomatoes.
I love to roast veggies, for me it is quick option to make a tasty and healthy side dish. Try my other recipes, as Roasted Summer Vegetables, Roasted Courgette Recipe or Roasted Sweet Potato Rounds.
Ingredients
This recipe is just basic one, it is very customisable to your own tastes. Here is what I usually use:
- Cherry Tomatoes – Their natural sweetness makes them ideal for this recipe. Grape tomatoes, baby plum tomatoes or other small varieties work too — just aim for firm and ripe. I also always check the yellow-sticker section at my grocery store, there can be reduced tomatoes, so you can save on the budget.
- Olive Oil – Not just for roasting — it carries the flavours of the herbs and garlic right into the tomatoes. Use good quality olive extra virgin olive oil. Apart of olive oil, you can use any other - grapeseed oil is also increadible!
- Garlic – Garlic and tomatoes - is the match made on heaven.
- Parsley, Oregano & Thyme – This herb combo brings earthiness, brightness, and depth. They’re my go-to trio, but you can definitely play around — basil, rosemary, even chilli flakes if you like heat.
- Salt & Pepper – Helps draw out the moisture and balances the sweetness. I use a generous pinch of both.
Instructions
If you’ve got 5 minutes to prep and 25 minutes to roast, you’ve got this recipe sorted.
- Step 1: In a bowl, mix together olive oil, minced garlic, herbs (I use parsley, oregano, thyme), salt, and pepper. It’s like a little marinade that clings to every tomato.
- Step 2: Wash your cherry tomatoes and slice them in half. Pop them into a baking dish, cut side up, and pour the olive oil mixture over the top.
- Step 3: Gently mix everything so each tomato is well coated in that garlicky oil.
- Step 4: Spread them out in a single layer, cut side facing up. This is important — it helps the flavour concentrate and prevents sogginess. Then roast in a preheated oven at 200°C (400°F) for about 20–25 minutes, until the tomatoes are soft, slightly wrinkled, and caramelised on the edges.
Hints:
- Watch them at the 20-minute mark — you want them soft and sticky but not collapsed.
- Don’t crowd the pan! If they’re too close together, they’ll steam instead of roast.
Storage
These roasted cherry tomatoes go with everything. I pile them on toasted sourdough with cream cheese or ricotta, stir them into pasta (hot or cold!), or use them as a pizza topping. They’re dreamy on bruschetta, perfect with grilled meats, and amazing with scrambled eggs. Oh — and try them in a sandwich with mozzarella and pesto. You’ll never go back to plain tomatoes.
To store, let them cool completely, then pop them into an airtight container. They’ll keep in the fridge for 2–3 days. You can also freeze them in small portions. I like to freeze them in little bags or jars so I can defrost just what I need.
Top Tip
They taste even better the next day! Once cooled and left in the fridge overnight, the flavours deepen. They’re almost like sun-dried tomatoes — but fresher and juicier. But remember to always roast the cut side up. It helps concentrate the juices and keeps the skins from getting tough. You’ll get a better texture and flavour every time.
FAQ
Are roasted cherry tomatoes healthy?
Definitely. Roasting increases the availability of lycopene, a powerful antioxidant in tomatoes, especially when combined with olive oil.
Do I need to stir them during roasting?
Not at all. Just make sure they’re in a single layer, cut side up. No need to fuss with them once they’re in the oven.
Why roast tomatoes at high heat?
High heat helps them caramelise and concentrate in flavour. You want some wrinkling and browning — that’s where the magic happens.
Can I freeze roasted cherry tomatoes?
Absolutely. Once cooled, portion them into small containers or bags. They’ll keep for a couple of months and reheat nicely.
What are roasted cherry tomatoes good with?
They're amazing with pasta, toast, pizza, grilled chicken, or fish. I even mix them into omelettes or grain bowls. They are also good on their own - sprinkle with fresh basil leaves and grated cheese for a quick snack!
Related
Looking for other recipes like this? Try these:
- Roasted Red Onions Recipe
- Roasted Broccoli and Cauliflower Recipe
- Carrot Fritters Recipe
- Easy Roasted Vegetables
Pairing
These are my favorite dishes to serve with Roasted Cherry Tomatoes:
- Chicken Arrabiata Pasta Recipe
- Hearty Beef Stew Recipe
- Turkey Chilli Recipe
- Slow Cooked Beef Pasta Recipe
Roasted Cherry Tomatoes
Juicy, garlicky, and sweet, these roasted cherry tomatoes are bursting with flavour. A family favourite for pasta, toast, or just eating with a spoon.
Ingredients
- 2 punnets cherry tomatoes (around 500 g)
- 3 tablespoons olive oil
- 3–4 garlic cloves, minced
- ½ teaspoon oregano
- ½ teaspoon parsley
- ½ teaspoon thyme
- Generous pinch salt and pepper
Instructions
- Preheat your oven to 200°C (400°F).
- In a bowl, mix olive oil, garlic, oregano, parsley, thyme, salt, and pepper.
- Wash your tomatoes and slice them in half. Place them in a baking dish, cut side up.
- Pour the olive oil mixture over the tomatoes and gently mix to coat.
- Arrange the tomatoes in a single layer, cut side facing up.
- Roast for 20–25 minutes until soft, wrinkled, and slightly caramelised.
Notes
5 Quick Notes
- Use firm tomatoes for better texture.
- Try fresh basil or Parmesan after roasting.
- Store leftovers in fridge up to 3 days.
- Freeze in small containers for easy use later.
!Roast a double batch.
Seriously. You’ll wish you had more. They go fast, and they store well!
