Roasted Cherry Tomatoes

These roasted cherry tomatoes turn sweet, juicy tomatoes into a rich, savory side dish. They’re ready in about 30 minutes and delicious with just about anything.

Course Side Dish

Cuisine Italian

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 150kcal

Author Vered DeLeeuw

Ingredients

1 pint cherry tomatoes 2 cups
1 tablespoon fresh garlic minced
2 tablespoons olive oil extra-virgin
1 tablespoon aged balsamic vinegar
½ teaspoon Diamond Crystal kosher salt or ¼ teaspoon of any other salt, including Morton kosher salt
¼ teaspoon black pepper
½ teaspoon dried thyme

Optional:

2 tablespoons parsley chopped, for garnish, or basil

Instructions

Preheat the 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.
1 pint cherry tomatoes, 1 tablespoon fresh garlic, 2 tablespoons olive oil, 1 tablespoon aged balsamic vinegar, ½ teaspoon Diamond Crystal kosher salt, ¼ teaspoon black pepper, ½ teaspoon dried thyme
Transfer the tomatoes to a small, 1-quart baking dish.
Roast the tomatoes until they are soft and beginning to burst, about 20 minutes. Let them rest for 5-10 minutes, garnish with chopped parsley (if using), and serve.
2 tablespoons parsley

Video

Notes

Seasonings, especially salt, are guidelines. Please adjust to taste.
The flavor profile of this dish is very savory. You can add a teaspoon of honey or maple syrup to balance it out and add a hint of sweetness.
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 first. 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.

Nutrition