Roasted Cherry Tomatoes
Sweet, garlicky and lightly caramelized, these roasted cherry tomatoes are impossible not to love. They’re easy, versatile and packed with flavour. Roast until tender and slightly sweet, then toss with pasta, pile on a salad, or serve with creamy burrata and a crusty baguette for an effortless appetizer. Top with fresh herbs if you’re feeling fancy, and make extra, because they taste even better the next day!
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.
Tried this recipe?
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