These sweet-and-tangy roasted cherry tomatoes make a delicious side dish. They are lovely for brunch or dinner. Ready in just 30 minutes, this flavorful dish is an interesting variation on eating the tomatoes raw. The leftovers are great, too!
Tomatoes are lovely, whether raw or cooked. I adore them raw in tomato salad, cucumber tomato salad, Israeli salad, or Caprese salad. I also love them cooked, and this recipe is a great example. Cooking concentrates and brings out the tomatoes' unique flavor, making them more savory than sweet. It's a very different experience than eating them raw.
Ingredients
Here's an overview of the ingredients needed to make this recipe. The exact measurements are included in the recipe card below.
- Cherry tomatoes: Try to pick ripe yet firm and bright red tomatoes.
- Minced garlic: It's best to mince it yourself, but jarred minced garlic also works.
- Olive oil: High-quality olive oil adds a lovely flavor to this dish.
- Balsamic vinegar: This is such a flavorful vinegar. It gets caramelized as it bakes and becomes almost sweet. I don't recommend using any other vinegar in this recipe.
- To season: Kosher salt, black pepper, and dried thyme.
Variations
- Instead of olive oil, you can use melted butter. It's excellent!
- Add a handful of pitted black olives to the tomatoes and sprinkle them with crumbled feta cheese before baking them.
- Replace the thyme with oregano. I tried both versions and liked them both.
- Sprinkle the tomatoes with grated parmesan before baking - about 2 tablespoons.
- Add two tablespoons of capers.
- Garnish the tomatoes, after pulling them out of the oven, with chopped parsley or cilantro.
Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:
Place the tomatoes in a medium bowl. Add the garlic, olive oil, vinegar, salt, pepper, and dried thyme. Stir to coat.
Transfer the tomatoes to a small, 1-quart baking dish.
Bake the tomatoes until they are soft and beginning to burst, about 20 minutes. Let them rest for 5-10 minutes before serving.
Expert Tip
These tomatoes taste better after they've had a chance to rest. So, while it's OK to serve them immediately, it's best to let them rest for 5-10 minutes before serving. You can also serve them after they've cooled to room temperature.
Recipe FAQs
There's no need to slice them. When serving them raw, it's a good idea to slice them because they tend to slide off forks. But when cooked, they become soft and easy to handle with a fork, so there's no reason to slice them.
No, you shouldn't. Their skin is tasty, nonintrusive, and bakes well, so there's absolutely no reason to go through so much trouble.
You should bake them uncovered. Covering will make them steam in their own juices. We want them roasted, not steamed.
Serving Suggestions
Roasted cherry tomatoes make a lovely side dish. They go well with meat, poultry, and fish.
I often serve them with baked chicken breast, cooking the chicken and tomatoes in the same oven. They also make an excellent side dish to baked cod, pork roast, slow cooker beef ribs, and boneless short ribs.
Occasionally, I serve them for brunch with scrambled eggs and oven bacon or microwave bacon.
Storing Leftovers
You can keep the leftovers in an airtight container in the fridge for 3-4 days. Gently reheat them, covered, in the microwave, or serve them cold like antipasti. Sometimes, I slice fresh mozzarella and serve it with these tomatoes as an impromptu Caprese salad. It's delicious!
More Tomato Recipes
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Recipe Card
Roasted Cherry Tomatoes
Video
Ingredients
- 1 pint cherry tomatoes - 2 cups
- 1 tablespoon fresh garlic - minced
- 2 tablespoons olive oil - extra-virgin
- 1 tablespoon balsamic vinegar
- ½ teaspoon Diamond Crystal kosher salt - see notes below
- ¼ teaspoon black pepper
- ½ teaspoon dried thyme
Optional:
- 2 tablespoons parsley - chopped, for garnish, or cilantro
Instructions
- Preheat the oven to 425°F.
- Place the tomatoes in a medium bowl. Add the garlic, olive oil, vinegar, salt, pepper, and dried thyme. Stir to coat.
- Transfer the tomatoes to a small, 1-quart baking dish.
- Roast the tomatoes until they are soft and beginning to burst, about 20 minutes. Let them rest for 5-10 minutes, garnish with chopped parsley (if using), and serve.
Notes
- If using any salt other than Diamond Crystal Kosher Salt, including Morton kosher salt, use half the amount listed.
- There's no need to peel and/or slice the tomatoes before cooking them.
- The tomatoes taste better after they've had a chance to rest. So, while it's OK to serve them immediately, it's best to let them rest for 5-10 minutes before serving. You can also serve them after they've cooled to room temperature.
- The leftovers keep well in the fridge, in an airtight container, for 3-4 days. Gently reheat them, covered, in the microwave or serve them cold like antipasti.
Nutrition per Serving
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Cindy Jarrold says
This was so good. Thank you!
Vered DeLeeuw says
You're very welcome, Cindy! Thanks for the review.
Stef says
It was very good. I had lots of basil in the garden so instead of the dried herb, I added basil during the rest period. Sprinkled with freshly grated pecorino romano at the table.
Vered DeLeeuw says
That sounds wonderful, Stef! Fresh basil from the garden must have added such a bright flavor, and the Pecorino Romano sounds like the perfect finishing touch. I’m so glad you enjoyed the recipe and made it your own!