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 roasted cherry tomatoes are really good! I mean, in my opinion, tomatoes are wonderful whether raw or cooked. I adore them raw in Caprese salad, but I also love them cooked. Cooking really concentrates and brings out their flavor.
How to make roasted cherry tomatoes
It’s such an easy recipe. Scroll down to the recipe card for the detailed instructions. But the basics are simple. You coat the tomatoes with olive oil, balsamic vinegar, and spices, then roast them for 20 minutes. So easy!
Sometimes I sprinkle the tomatoes with a little bit of Parmesan cheese prior to baking them. It’s a nice variation, but it’s not mandatory.
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.
What about leftovers?
Leftovers of these roasted cherry tomatoes keep quite well in the fridge 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 you might enjoy
Roasted Cherry Tomatoes
- 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
- 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.