These roasted cherry tomatoes are possibly my favorite healthy side dish.
They’re juicy, flavorful, and covered in a robust garlic and balsamic glaze.
Better yet, you can add them to pizza, pasta, salads, and more. How’s that for versatile?
Roasted cherry tomatoes are so easy to make! They’re ready for the oven in minutes with just a handful of ingredients.
Plus, they look phenomenal and add a bright pop of color to any dish they touch.
Trust me. You’ll love them!
Ingredients for Roasted Cherry Tomatoes
Since I brought up the ingredients, let’s talk about them in a bit more detail. Here’s what you’ll need:
- Cherry Tomatoes: Select firm, fully ripe, and unblemished tomatoes. If they’re too large, cut them in half lengthwise.
- Olive Oil: Go for a high-quality brand of extra virgin olive oil. It helps bring all the flavors together.
- Balsamic Vinegar: Stick strictly to balsamic vinegar for this recipe. Don’t make substitutions, as other vinegar varieties won’t taste as good.
- Garlic Cloves: There’s no substitute for freshly minced garlic.
- Sugar, Salt, & Pepper: The sugar softens the tart edges of the vinegar and garlic. Then, season with salt and pepper to suit your tastes.
How to Make Roasted Cherry Tomatoes
Follow these simple steps to make roasted cherry tomatoes:
1. Prepare. Line a baking sheet with aluminum foil and preheat the oven to 400 degrees Fahrenheit.
2. Mix the ingredients. Stir and toss to coat the tomatoes in the oils and seasonings evenly.
3. Roast them. Arrange the tomatoes in a single layer on the baking sheet. Roast for 20-25 minutes or until they become soft.
4. Cool. Remove the tomatoes from the oven and let them cool on the baking sheet. Then, serve and enjoy!
Ways to Use Roasted Tomatoes
Roasted cherry tomatoes make an excellent side dish. You can also use them IN recipes.
Here are some of my favorite ways to use them:
- Pasta. Add them to traditional pasta dishes like spaghetti or tortellini. Or use them in more trendy dishes, like this fantastic TikTok baked feta pasta. They work well in lasagna, too!
- Soups & Stews. Jazz up old-fashioned vegetable beef soup with these tasty little morsels. They’d also add a pop of color and bright flavor to chicken noodle soup or chili.
- Salads. Add these tomatoes to any salad for a nice kick of juicy balsamic yumminess.
- Pizza. I love, love, LOVE adding these tomatoes to homemade pizza. It really takes the pie up a notch.
- Sandwiches. Who says sliced tomatoes are the only way to enjoy tomatoes on sammies? These taste just as good – maybe even better.
- Dips. Jazz up your favorite hummus or cream cheese-based dip with a few roasted tomatoes.
You can work these tomatoes into practically anything. So don’t limit yourself! Try them in scrambled eggs, polenta, omelets, and more!
How to Store and Freeze
Whether you have leftovers or made them ahead, you need to know how to store roasted tomatoes. Otherwise, they won’t last as long.
And believe it or not, they freeze beautifully! So, if you have leftovers, don’t toss them in the trash. Freeze them instead!
To Store: Transfer cooled roasted tomatoes to an airtight container. Store in the fridge for 3-4 days.
To Freeze: Transfer leftovers to a freezer-safe bag. Push out as much air as possible, then freeze for up to 3 months.
More Roasted Vegetables You’ll Love
Roasted Cauliflower
Honey Roasted Carrots
Roasted Butternut Squash
Roasted Sunchoke Recipe
Roasted Cherry Tomatoes
4
servings5
minutes20
minutes95
kcalThese roasted cherry tomatoes are possibly my favorite healthy side dish. They’re juicy, flavorful, and covered in a robust garlic and balsamic glaze.
Ingredients
2 pints cherry tomatoes (see notes)
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
2 cloves garlic, minced
1/2 teaspoon sugar
1/2 teaspoon salt
freshly ground black pepper, to taste
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with aluminum foil or spray liberally with cooking spray.
- Mix all ingredients in a large bowl. Toss to thoroughly and evenly coat the tomatoes.
- Transfer the tomatoes to the prepared baking sheet. Arrange them in a single layer with a bit of space between each.
- Roast the tomatoes for 20 to 25 minutes or until they become soft and start to burst open.
- Remove the baking sheet from the oven. Let the tomatoes cool on the baking sheet until they’re cool enough to serve. Enjoy!
Notes
- The tomatoes should be small. If the cherry tomatoes aren’t bite-sized, cut them in half to make them smaller.
