Beautiful, sweet-yet-tangy roasted cherry tomatoes make a deliciously fresh side dish, and are just as wonderful for breakfast as they are for dinner.
These tomatoes are so good! Actually, in my opinion, tomatoes are wonderful whether raw or cooked.
I adore them raw in a tomato salad or in this amazing Caprese salad, but I also love them cooked. Cooking really concentrates and brings out their unique flavor.
The ingredients you’ll need
You’ll only need a few simple ingredients to make this tasty recipe (exact measurements are included in the recipe card below):
- Cherry tomatoes
- Minced garlic
- Olive oil
- Balsamic vinegar
- Kosher salt and black pepper
- Dried thyme
How to make roasted cherry tomatoes
It’s such an easy recipe. Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
- You coat the tomatoes in olive oil, balsamic vinegar, and spices.
- Then roast them in a 425°F oven for 20 minutes. That’s it!
Sometimes I sprinkle the tomatoes with a little bit of Parmesan cheese prior to baking them, or with crumbled feta after I pull them out of the oven. Both variations are nice but purely optional.
How to serve roasted cherry tomatoes?
They make a wonderful side dish. They go well with meat, poultry, and fish.
I often serve them with baked chicken breast, roasting both the chicken and the tomatoes in the same oven. They also make a nice side dish to baked cod.
They are also surprisingly good when served for brunch. I like to serve them with eggs and oven bacon for a delicious, complete meal.
Is this recipe healthy?
I believe it is. Tomatoes are very healthy, and science tells us that cooked tomatoes are even healthier than raw.
The addition of olive oil and garlic further enhances the nutritional profile of this tasty recipe.
What about leftovers?
Leftovers of these roasted cherry tomatoes keep quite well in the fridge, in an airtight container, for 3-4 days.
You can gently reheat them, covered, in the microwave. Or you can serve them cold like you would serve antipasti.
More tomato recipes that you might enjoy
Egg stuffed tomatoes are wonderful for brunch. And when zucchini is in season, I love making this tasty zucchini tomato gratin.
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Roasted Cherry Tomatoes
INGREDIENTS
- 1 pint cherry tomatoes (2 cups)
- 1 tablespoon minced garlic
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried thyme
INSTRUCTIONS
- Preheat oven to 425 degrees F.
- Place the tomatoes in a greased baking dish. Add the garlic and mix.
- Drizzle with olive oil and balsamic vinegar and sprinkle with kosher salt, black pepper and thyme. Stir to coat.
- Roast until the tomatoes are soft and beginning to burst, about 20 minutes. Divide the tomatoes among plates and drizzle with the cooking juices. Serve immediately.
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Vered DeLeeuw, LL.M., has been following a healthy real-food diet and blogging about it since 2011. She has taken 
