Easy Roasted Cherry Tomatoes
FAQ
Yes. Grape tomatoes are slightly firmer and less juicy, but they roast beautifully and still develop great flavour.
No. It’s optional and just helps balance acidity if your tomatoes aren’t very sweet.
Halved tomatoes roast faster and caramelize more. Whole tomatoes stay juicy and burst as they cook, both are great, just different textures.
Yes! They’re even better the next day once the flavors have had time to meld. Store in the fridge and gently reheat or bring to room temperature before serving.
Fresh basil adds brightness, thyme brings an earthy note, and rosemary gives a more robust flavour. Add fresh herbs after roasting for the best flavour.
You can, but chunked or smashed garlic roasts more gently and won’t burn as easily.
Spoon over burrata, drizzle with the pan oil, finish with flaky salt, and serve with crusty bread.
Save them. They’re packed with flavour and great on pasta, toast, salads, or roasted vegetables.
Roasted Cherry Tomatoes
Ingredients
- 2 cups cherry tomatoes
- 3 –4 garlic cloves cut into chunks
- 2 –3 tbsp olive oil
- Pinch of sugar optional for sweetness
- Salt to taste
- Optional herbs: fresh basil thyme, or rosemary
Instructions
- Preheat oven to 400°F (200°C).
- In a baking dish, toss cherry tomatoes and garlic with olive oil, sugar, and salt.
- Scatter optional herbs over the top if using.
- Roast for 25-30 minutes, until tomatoes are softened, slightly caramelized, and fragrant.
- Remove from oven and let cool slightly.
- Serve warm as a side, toss into pasta, or use as a topping for crostini, salads, or roasted meats.
Notes
- Tomato prep: Optionally, halve the tomatoes for faster roasting and more caramelization, or leave them whole for juicier results.
- Leftovers: Store roasted tomatoes in an airtight container in the fridge for up to 3–4 days. They taste even better the next day as the flavors continue to meld.
- Reheating: Warm gently in a skillet or oven, or enjoy cold on salads, sandwiches, or pasta.
- Sweetness: A pinch of sugar balances the acidity of the tomatoes, but it’s optional.
- Serving ideas: Serve with creamy burrata and a crusty baguette, toss into pasta, or top salads and crostini.
- Save the flavourful oil: Don’t discard the oil and juices left in the baking dish! They’re packed with garlic and tomato flavour. Drizzle over pasta, salads, crostini, or cooked vegetables. Store any leftover liquid in the fridge for up to 3 days.
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