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    Home » Vegetable Recipes » Roasted Cherry Tomatoes

    Roasted Cherry Tomatoes

    Last updated: Nov 1, 2023 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.

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    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!

    Roasted cherry tomatoes served in a white baking dish.

    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; 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.

    Jump to:
    • Ingredients
    • Variations
    • Roasted Cherry Tomatoes Instructions
    • Expert Tip
    • Recipe FAQs
    • Serving Suggestions
    • Storing Leftovers
    • More Tomato Recipes
    • Recipe Card

    Ingredients

    The ingredients needed to roast cherry tomatoes.

    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.

    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.

    Seasoning cherry tomatoes with black pepper.
    Mixing cherry tomatoes and seasonings in a bowl.

    Transfer the tomatoes to a small, 1-quart baking dish.

    Transferring the tomatoes to a 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.

    Roasted cherry tomatoes are served.

    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

    Should I slice the tomatoes before cooking them?

    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.

    Should I peel the tomatoes before cooking?

    No, you shouldn't. Their skin is tasty, non-intrusive, and bakes well. There's absolutely no reason to go through so much trouble.

    Should I bake the tomatoes covered or uncovered?

    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 soft scrambled eggs and oven bacon or microwave bacon.

    Storing Leftovers

    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!

    Roasted cherry tomatoes sprinkled with parsley for garnish.

    More Tomato Recipes

    • Breakfast tomatoes served in a white baking dish.
      Breakfast Tomatoes
    • Tomato salad served in a white bowl.
      Tomato Salad
    • Broiled tomatoes topped with chopped parsley.
      Broiled Tomatoes
    • Cucumber tomato salad served on a white plate with a striped napkin.
      Cucumber Tomato Salad

    👩🏻‍🍳 I publish a new or updated recipe every month. Want these recipes in your inbox? Subscribe today! You can unsubscribe at any time.

    Recipe Card

    Roasted cherry tomatoes in a baking dish.
    4.98 from 284 votes
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    Roasted Cherry Tomatoes

    These sweet-and-tangy roasted cherry tomatoes make a delicious side dish. They are as lovely for brunch as for dinner!
    Prep Time10 minutes mins
    Cook Time20 minutes mins
    Total Time30 minutes mins
    Course: Side Dish
    Cuisine: Italian
    Servings: 2 servings
    Calories: 150kcal
    Author: Vered DeLeeuw
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    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 or ¼ teaspoon of any other salt
    • ¼ teaspoon black pepper
    • ½ teaspoon dried thyme

    Instructions

    • Preheat your oven to 425°F.
      Preheating the oven.
    • Place the tomatoes in a medium bowl. Add the garlic, olive oil, vinegar, salt, pepper, and dried thyme. Stir to coat.
      Mixing cherry tomatoes and seasonings in a bowl.
    • Transfer the tomatoes to a small, 1-quart baking dish.
      Transferring the tomatoes to a 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.
      Roasted cherry tomatoes are served.

    Video

    Notes

    • 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.

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    Nutrition per Serving

    Serving: 0.5recipe | Calories: 150kcal | Carbohydrates: 7g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Sodium: 293mg | Fiber: 2g
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    DisclaimersMost of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read our Terms of Use carefully before using any of our recipes.

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    About the Author

    Vered Deleeuw Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.

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      Recipe Rating




    1. Lucy G.

      November 11, 2023 at 11:59 am

      4 stars
      Thank you for the healthy recipe! For some reason mine turned out to be too sour. I will give it another try without using balsamic vinegar and see if that suits my taste buds better.

      Reply
      • Vered DeLeeuw

        November 11, 2023 at 1:29 pm

        Sounds like a good plan, Lucy. I also recommend tasting the raw tomatoes before cooking them. Cherry tomatoes should be mildly sweet.

        Reply
    2. Bella

      November 10, 2023 at 10:26 pm

      5 stars
      I didn't have dried thyme so used oregano. Such a lovely side dish!

      Reply
      • Vered DeLeeuw

        November 11, 2023 at 1:28 pm

        I'm glad you enjoyed this recipe, Bella! Thank you for leaving a comment.

        Reply
    3. Sheila

      November 09, 2023 at 6:56 pm

      5 stars
      I decided to use melted butter instead of olive oil. Other than that, followed the recipe. We all loved it! Even the kiddos. Thank you!

      Reply
      • Vered DeLeeuw

        November 09, 2023 at 7:34 pm

        You're very welcome, Sheila! Glad you liked it.

        Reply

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    Healthy Recipes Blog was founded in 2011 by Vered DeLeeuw. It features real food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.


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