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    Home » Vegetable Recipes » Roasted Cherry Tomatoes

    Roasted Cherry Tomatoes

    Last updated: May 7, 2023 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.

    Jump to Recipe Card

    These beautiful, sweet-yet-tangy roasted cherry tomatoes make a delicious side dish and are just as wonderful for brunch as they are for 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.

    I think tomatoes are wonderful whether raw or cooked. I adore them raw in a tomato salad, cucumber tomato salad, Israeli salad, or in this amazing Caprese salad, but I also love them cooked.

    Cooking concentrates and brings out the tomatoes' unique flavor. And it has a way of making them more savory than sweet. It's a very different experience than eating them raw.

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

    Ingredients

    Here's an overview of the ingredients you'll need 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. None of those pale mealy ones!
    • Minced garlic: It's best to mince it yourself, but jarred minced garlic also works.
    • Olive oil: High-quality olive oil adds wonderful 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.
    • Kosher salt and black pepper: If using fine salt, you should reduce the amount you use by half, or the dish could end up too salty.
    • Dried thyme: Make sure it's fresh. This herb is quite potent when dried, and a stale herb can easily ruin a dish - speaking from experience!
    The ingredients needed to roast cherry tomatoes.

    Variations

    • Instead of olive oil, you can use melted butter. It's really good!
    • Add pitted black olives to the tomatoes - about ¼ cup.
    • Replace the thyme with oregano. I tried both versions and liked them both.
    • Sprinkle the tomatoes with grated parmesan cheese before baking - about 2 tablespoons.

    Roasted Cherry Tomatoes Instructions

    This is such an easy recipe! Scroll down to the recipe card for detailed instructions. Here are the basic steps:

    • Place the tomatoes in a medium bowl. Add the garlic, olive oil, vinegar, salt, pepper, and dried thyme. (Photos 1-3).
    • Stir to coat. (Photo 4).
    • Transfer the tomatoes to a small, 1-quart baking dish. (Photo 5).
    • Bake the tomatoes until they are soft and beginning to burst, about 20 minutes. (Photo 6).
    • Divide the tomatoes among plates and drizzle them with the cooking juices. Serve immediately. 
    A six-photo collage showing the steps for baking cherry tomatoes in the oven.

    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, there's no reason to do so.

    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.

    Can I serve roasted cherry tomatoes at room temperature?

    Absolutely. In fact, I feel that they taste better after they've had a chance to rest for a little while. So while it's fine to serve them immediately, you can also serve them after they've cooled to room temperature.

    Should I bake the tomatoes covered or uncovered?

    You should bake them uncovered. Covering them will make them steam in their own juices rather than roast.

    Serving Suggestions

    These tasty tomatoes make a wonderful side dish. They go well with meat, poultry, and fish. I often serve them with baked chicken breast, cooking both the chicken and the tomatoes in the same oven. They also make a nice side dish to baked cod, pork roast, slow cooker beef ribs, and braised boneless short ribs.

    They are also surprisingly good when served for brunch. I like to serve them with soft scrambled eggs and oven bacon or microwave bacon for a delicious, complete morning meal.

    Storing Leftovers

    The leftovers 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. Sometimes I slice fresh mozzarella and serve it with these tomatoes as an impromptu Caprese salad of sorts. It's really good!

    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 typically publish a new or updated recipe once a week. Want the new recipes in your inbox? Subscribe today! You can unsubscribe at any time.

    Recipe Card

    Roasted cherry tomatoes in a baking dish.
    4.99 from 259 votes
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    Roasted Cherry Tomatoes

    These 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.
    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 minced fresh garlic
    • 2 tablespoons olive oil
    • 1 tablespoon balsamic vinegar
    • ½ teaspoon Diamond Crystal kosher salt
    • ¼ teaspoon black pepper
    • ½ teaspoon dried thyme

    Instructions

    • 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.
    • Divide the tomatoes among plates and drizzle with the cooking juices. Serve immediately. 

    Video

    Notes

    There's no need to peel and/or slice the tomatoes prior to cooking them. Simply use them whole. 
    A tasty variation for you to try: add a handful of pitted black olives to the tomatoes and sprinkle them with crumbled feta cheese prior to baking them. 
    The leftovers 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.

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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
    SubscribeI typically publish a new or updated recipe once a week. Want the new recipes in your inbox? Subscribe today! You can unsubscribe at any time.
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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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    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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