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Oven-roasted cherry tomatoes are effortlessly sweet and decadent. They make the perfect topping or ingredient for your favorite recipes!
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Why You’ll Love Oven Roasted Cherry Tomatoes
- They're easy to make and versatile enough to serve as a side dish, topping, or ingredient in other recipes.
- Roasting cherry tomatoes intensifies their natural sweetness, which adds an elegant touch to any dish.
- They're a great way to preserve your abundant summer garden tomatoes or make grocery store tomatoes more interesting.
Ingredients You’ll Need
- Cherry Tomatoes—Choose ripe, firm tomatoes. Roasting enhances their natural sweetness, making them perfect for this recipe.
- Extra Virgin Olive Oil – Adds a rich, fruity flavor and helps the tomatoes roast evenly. High-quality olive oil will make a noticeable difference in taste.
- Sea Salt – Enhances the cherry tomatoes' natural flavors, making them more intensely flavored.
- Pepper – Provides a subtle heat that balances the sweetness of the tomatoes.
- Optional: Other Seasonings – Customize with raw garlic, Italian seasoning, fresh herbs, or a splash of balsamic vinegar for added depth of flavor.
How to Make Oven Roasted Cherry Tomatoes
- Preheat your oven to 425°F.
- Oil and season the cherry tomatoes directly on the baking sheet.
- Roast for 20-25 minutes until the skins soften, or even burst.
- Serve warm, at room temperature, or chilled.
It doesn't get easier than this to take your cherry tomatoes to a whole new level of deliciousness!
Recipe Tips and Variations
- This recipe works with any cherry tomato variety. Mix it up for a colorful dish.
- When doubling the recipe, make sure to use a larger baking sheet to avoid overcrowding.
- You're welcome to line your baking sheet with parchment paper for easier cleanup.
- When seasoning, you can enhance the flavor with red chili flakes, fresh or granulated garlic, fresh or dried oregano, fresh or dried thyme, or Italian seasoning. No rules here, so experiment!
- For a richer deeper tomato taste, you can roast longer than the time listed here.
- When serving, garnish roasted cherry tomatoes with fresh parsley or fresh basil leaves for added flavor.
- To freeze, cool completely, then arrange and store in a single layer in a freezer-safe bag that’s clearly marked with a 90-day “use by” date.
Serving Ideas
- Appetizer: Serve roasted cherry tomatoes as a delightful component of a charcuterie board or antipasto platter.
- Crostini: Spread over crostini with pesto and goat cheese or burrata.
- Sandwich or Wrap: Add to a veggie sandwich, blt, or wrap, for a burst of flavor.
- Ingredient: Add these to chicken pesto pasta or Instant Pot chicken alfredo.
- Side dish: Serve as a side dish for New York strip, cod fillets, or sausage links.
- Topping: Use as a sweet and savory topping on a tortilla pizza or a buddha bowl.
- Soup Addition: Make a next-level White Bean Kale Soup by using them in place of canned tomatoes.
- Omelet or Frittata: Incorporate into quiche, omelets, frittatas, or scrambled eggs.
More Vegetable Sides We Love
📖 Recipe
Roasted Cherry Tomatoes
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Note about scaling
When scaling, the light gray ingredient notes after the comma don’t change. Adjust as needed.
Ingredients
- 2 pints Cherry Tomatoes, 4 cups any variety
- 1 tablespoon Extra Virgin Olive Oil
- Sea Salt and Black Pepper, for seasoning
- Optional: other spices or seasonings (see recipe footnotes for suggestions
Instructions
- Preheat your oven to 425°F.
- Spread the CHERRY TOMATOES on a 9x13 baking sheet, or larger if needed to prevent crowding.
- Drizzle the OLIVE OIL over the tomatoes. Use a large spoon or your hands to gently toss them until evenly coated.
- Season the tomatoes with SALT and PEPPER to your liking. *See recipe footnotes for additional seasoning suggestions.
- Roast cherry tomatoes for 20-25 minutes until the skins soften, or even burst.
- Allow them to cool slightly. Serve warm, or at room temperature, or chilled.
- To store, cool completely and refrigerate in an airtight container for up to 5 days or freeze for up to 90 days.
Recipe Notes
Equipment
- parchment paper optional
- large spoon or tongs
Nutrition
Nutrition facts are estimates and may vary based on brands, ingredients, and portions.
Frequently Asked Questions
Yes, overripe tomatoes can still be roasted as long as they show no visual or aromatic signs of spoilage.
No, they're small enough to roast efficiently without cutting. Some of them will even burst in the process.
You can, but I prefer to let the juices collect in the baking pan to save for other uses. Parchment tends to absorb these juices, which limits what you can save.
You can roast them at the suggested 425°F for 25 minutes or at 250°F for about two hours to create a more concentrated, caramelized flavor.
The juice from roasting cherry tomatoes is flavor gold. You can collect it from the baking sheet and store it in the same container or refrigerate it separately to use with other recipes like soup or salad dressing.
Cherry tomatoes are done when the skins become soft, wrinkled, and start to burst. The tomatoes will be delightfully aromatic.
JB says
We make these every year with our garden cherry tomatoes and they never disappoint! Each one is a delicious nugget – like candy, that's so good on so many things. And we freeze them and eat them all year. Just so good!
Traci says
Yes!!! Roasted cherry tomatoes are 100% candy nuggets! They're so addictive. I'm glad you love them. Thank you!!!