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!
I also love them cooked; these roasted cherry tomatoes are 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.
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.
- 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.
Roasted Cherry Tomatoes 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 them.
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.
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, non-intrusive, and bakes well. 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.
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.
You can keep the leftovers in the fridge, in an airtight container, 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!
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Roasted Cherry Tomatoes
- Preheat your 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, then serve.
- 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.