Roasted Cherry Tomatoes are my new favorite topping! I’m adding them to toast, sandwiches, cottage cheese, pasta, bowls, and anything else I can think of.
Author’s Notes
Snack of the Summer, No Notes!
WOW! I don’t even know where to start with this one, it’s that good. I’ve been making these tomatoes over and over and adding them to everything I can think of: toast, sandwiches, bowls of cottage cheese, with pesto, or just straight from the pan. Yes, really, I’m loving these!
My current obsession? Buttered bread, toasted in a pan until crisp, then topped with these soft tomatoes and a spoonful of the pan juices. Add some Parm and fresh basil…SO good. I want it all the time!
These tomatoes are bursting with flavor, totally addictive, and hands-down my favorite way to use up all those gorgeous summer cherry tomatoes.
Roasted Cherry Tomatoes Ingredients
| Ingredient | What It Does |
|---|---|
| Cherry tomatoes | Use sweet, ripe tomatoes for best flavor. Slicing helps them roast evenly and caramelize nicely. |
| Olive oil | Choose a good-quality oil (extra virgin) for the best results. |
| Balsamic vinegar | Adds depth and a slightly sweet tang to balance the flavors. |
| Garlic powder or smashed garlic cloves | Garlic powder blends in nicely, while smashed cloves give a stronger garlic flavor. |
| Sugar | Brings out the tomatoes’ sweetness and helps them slightly caramelize in the oven. |
| Salt & Pepper | Pulls out moisture and makes all the flavors stronger. |
Ways to Use Roasted Cherry Tomatoes
There are endless ways to use these. Here are a few favorites:
- On buttered wheat or multi-grain toast with freshly grated Parm and extra basil
- Over burrata with an extra drizzle of oil and spoonfuls of fresh pesto
- In grain bowls or pasta salads
- Added on top of scrambled eggs or into frittatas
- As a pizza or flatbread topping
- Spooned over grilled chicken or fish
- Mixed into cottage cheese or ricotta
- Mashed up a bit and used as a sandwich spread
- Tossed with hot pasta and reserved pasta cooking water
They make everything taste better and look like you put in way more effort than you actually did!
Best Tomatoes to Use
Look for ripe, sweet cherry tomatoes with no bruising or cracks. Different colors (yellow, orange, dark red) are all delicious!
Storage
Leftover Roasted Cherry Tomatoes?
- Fridge: Store in a sealed container up to 5 days. Add a little olive oil to keep them juicy.
- Freezer: Freeze on a tray, then transfer to a bag. Store up to 3 months.
- Reheat: Serve cold, at room temp, or warm gently on the stove or in the microwave.
More Tomato Recipes:
Roasted Cherry Tomatoes
Equipment
- Rimmed sheet pan plus parchment paper
Ingredients
- 4 cups cherry tomatoes sliced in half lengthwise (2 pints)
- 2 tablespoons + 2 teaspoons olive oil good-quality!
- 2 teaspoons balsamic vinegar
- 1/4 teaspoon garlic powder or 2 smashed garlic cloves
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon finely chopped fresh basil optional
- Serving suggestions see note 1
Instructions
- Preheat oven to 400°F (200°C). Line a rimmed sheet pan with parchment paper.
- Toss tomatoes directly on the prepared pan with olive oil, balsamic vinegar, garlic powder or smashed garlic, sugar, salt, and pepper. Use your hands to mix until evenly coated.
- Spread tomatoes in a single layer, cut side up as much as possible. Roast for 18–22 minutes, tossing once halfway through, until skins are blistered and tomatoes look jammy.
- Cool slightly to room temperature. Taste and adjust salt, then toss with fresh basil if using. These are best served at room temp and added to your favorite dishes; see note 1 for ideas.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Variations
Flavor Boosters
Try some of these flavor variations next time:
- Red pepper flakes for heat
- Fresh thyme or rosemary
- Pinch of regular or smoked paprika
Roasted Cherry Tomatoes FAQs
Yes! Grape tomatoes work too. They’re usually a bit firmer and slightly sweeter but roast beautifully.
For a quicker roast and better caramelization, slice them in half. If you prefer a juicier interior or are slow-roasting, you can leave them whole.
You can, but smaller varieties work best. If using larger tomatoes, cut them into smaller chunks and keep an eye on roasting time.
Fresh thyme, rosemary, or oregano are all great options. Add heartier herbs before roasting and delicate ones like basil after roasting.
