Beautiful, sweet-yet-tangy roasted cherry tomatoes make a delicious side dish, and are just as wonderful for brunch as they are for dinner.
These tomatoes are so good! I don’t know about you, but I think 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. And it has a way of making them more savory than sweet.
The ingredients you’ll need
You’ll only need a few simple ingredients to make these nutritious and tasty roasted cherry tomatoes (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 tomatoes!
Minced garlic: I’m lazy so I use the stuff that comes in a jar. You can obviously mince it yourself. It will probably taste better.
Olive oil: This is my favorite oil to use for cooking. But if you worry about its relatively low smoke point, you can use avocado oil instead, or even melted butter.
Balsamic vinegar: I tend to use a 5-year aged vinegar, which is considered young in the world of balsamic vinegars.
Kosher salt and black pepper: If using fine salt, you should reduce the amount you use, or the dish could end up too salty.
Dried thyme: Make sure it’s fresh. This herb is quite potent when dried. A stale herb can easily ruin a dish – speaking from experience.
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:
1. Your first step is to coat the tomatoes in olive oil, balsamic vinegar, and spices.
2. Then you roast them in a 425°F oven for about 20 minutes. That’s it! See? I told you it was an easy recipe!
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 with oven bacon for a delicious, complete morning meal.
What about leftovers?
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!
More tomato recipes that you might enjoy
I have a few more tomato recipes that I make regularly. Two of my favorites are egg stuffed tomatoes – they are perfect for brunch. And when zucchini is in season, I love making this tasty zucchini tomato gratin.
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Roasted Cherry Tomatoes
- 1 pint cherry tomatoes (2 cups)
- 1 tablespoon minced garlic
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon Diamond Crystal 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.