These roasted cherry tomatoes are a delicious and versatile ingredient that can add a burst of flavor to any dish! They can be enjoyed as a snack on their own, added to salads, pasta dishes, and sandwiches, or used as a topping for pizzas. Simply toss your tomatoes with some oil and thyme and pop them into the oven!
Roasted Cherry Tomatoes Recipe
The amount of flavor from roasting your cherry tomatoes will blow you away! My family loves these so much that I typically keep some cooked and ready to serve up on a salad. Plus, they're a great flavor boost in pasta dishes!
Roasting your delicious cherry (or grape) tomatoes is a snap! It brings out amazing flavors and caramelizes the sugars in the tomatoes. Yum!
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🥘 Roasted Cherry Tomatoes Ingredients
You will only need a few ingredients, other than any additional seasoning or herbs you may opt to add for your own taste. I usually cook mine with only tomatoes, thyme, and olive oil, but feel free to add anything else you may like!
- Cherry Tomatoes - 1 pound of cherry or grape tomatoes, washed and sliced in half if needed. These are a blend of cherry and grape tomatoes in the photos, but cherry and grape tomatoes are interchangeable in recipes. Plus, I have never been a raw tomato fan, and I can actually eat this variety ('Constellation' and 'Cherubs' by NatureSweet)!
- Fresh Thyme - 1 teaspoon of fresh thyme.
- Oil - 1 tablespoon of extra virgin olive oil.
- Salt & Pepper (optional) - Salt and pepper, to taste, if desired.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Roasted Cherry Tomatoes
Roasting cherry tomatoes is incredibly easy to do! All you will need is a baking sheet, a mixing bowl, and a knife to slice your tomatoes.
One pound of cherry tomatoes will make about 6 servings, depending on how you use them.
- Preheat. Preheat oven to 400ºF (205ºC) and line a baking sheet with parchment paper or coat with non-stick cooking spray.
- Coat. Place 1 pound of sliced tomatoes, 1 teaspoon of thyme, and 1 tablespoon of olive oil in a small mixing bowl and combine to coat with the oil. Transfer to a baking sheet and spread the tomatoes into an even layer.
- Bake. Bake at 400ºF (205ºC) for 25 - 30 minutes or until tender and slightly blistered. Serve immediately.
Use these oven-roasted cherry tomatoes on a Margherita sheet pan pizza, or add them to a pasta salad! They also taste amazing all on their own! Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- Pick cherry tomatoes that are firm to the touch, plump, and have a bright color. Overripe or soft tomatoes will not roast as well and may turn mushy.
- Roasting cherry tomatoes can release juices and make a mess in your oven, so it's best to use a rimmed baking sheet to catch any drips and prevent a mess. I also like to line it with parchment paper for easy cleanup!
- Avoid overcrowding your pan. Leave some space between the cherry tomatoes on the baking sheet so that they can roast evenly and become caramelized on all sides.
🥡 Storing & Reheating
Store any unused roasted cherry tomatoes in an airtight container in the refrigerator. They are best used within 4 days but can be kept in the refrigerator for up to one week.
Freezing Roasted Cherry Tomatoes
To freeze your roasted cherry tomatoes, transfer the completely cooled cherry tomatoes into a freezer storage bag. Squeeze all of the excess air out of the bag and freeze. The tomatoes will store for up to 2 months.
Reheating Roasted Cherry Tomatoes
These tomatoes taste great cold, but they can be warmed back up if you like! You can reheat your roasted cherry tomatoes either in the microwave or back in the oven with a light drizzle of extra virgin olive oil.
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❓ Recipe FAQs
Add these cherry tomatoes to pizza (like my tortilla pizza), any of your favorite pasta dishes (like this creamy seafood pasta), or on a wedge salad! I also enjoy snacking on them by themselves!
Yes, you can roast cherry tomatoes with other vegetables such as bell peppers, zucchini, eggplant, and onions. Just make sure to choose vegetables that have similar roasting times and cut them into evenly sized pieces.
Yes, you can make roasted cherry tomatoes in advance and store them in the refrigerator or freezer until ready to use. They can be kept for up to 1 week in the fridge or 2 months when frozen.
🍅 🥕 🫑 More Vegetable Recipes
- Air Fryer Zucchini Fries - Strips of zucchini are coated in breadcrumbs and seasonings and then popped into the air fryer.
- Peppers & Onions - A tasty mixture of peppers and onions make a great addition to tons of different dishes.
- Roasted Buffalo Cauliflower - Cauliflower florets are tossed in buffalo sauce and then roasted in the oven.
- Sauteed Sweet Potatoes - Diced chunks of sweet potatoes are sauteed until fork-tender.
- Baked Parmesan Yellow Squash - Rounds of yellow squash are topped with Parmesan cheese and then baked.
- Grilled Acorn Squash - A 20-minute side dish that can be enjoyed either sweet or savory.
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📖 Recipe Card
Oven Roasted Cherry Tomatoes Recipe
Ingredients
- 1 lb cherry tomatoes (or grape tomatoes, washed and larger tomatoes sliced in half)
- 1 teaspoon fresh thyme
- 1 tablespoon olive oil
- salt & pepper (optional, to taste)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Preheat oven to 400°F (205°C) and line a baking sheet with parchment paper or coat it with non-stick cooking spray.
- Place sliced tomatoes, thyme and olive oil in a small mixing bowl and combine to coat with the oil. Transfer to baking sheet and spread the tomatoes into an even layer.
- Bake at 400°F (205°C) for 25 - 30 minutes, or until tender and slightly blistered.
Notes
- Pick cherry tomatoes that are firm to the touch, plump, and have a bright color. Overripe or soft tomatoes will not roast as well and may turn mushy.
- Roasting cherry tomatoes can release juices and make a mess in your oven, so it's best to use a rimmed baking sheet to catch any drips and prevent a mess. I also like to line it with parchment paper for easy cleanup!
- Avoid overcrowding your pan. Leave some space between the cherry tomatoes on the baking sheet so that they can roast evenly and become caramelized on all sides.
Maria Neves says
Thanks for sharing this recipe!