Juicy roasted cherry tomatoes with garlic, herbs, and olive oil—sweet, savory, and perfect on pasta, toast, or straight from the pan.
I swear, I never meant to grow so many tomatoes.
It started as this tiny idea—one plant, maybe two—just enough to get a few fresh ones for salads. I imagined myself casually picking a few after work, wearing a sunhat or something ridiculous like that. Fast forward two months and my patio looked like a tomato jungle. I was elbow-deep in cherry tomatoes and honestly a little panicked. I couldn’t eat them fast enough, and the neighbors had already stopped answering the door when I came by with a bowl in hand.
That’s when I figured out how to roast them. And not just “throw them in the oven and hope for the best” (although, let’s be honest, that’s exactly how it started). I mean roasted cherry tomatoes that get all blistered and sweet, with garlicky edges and a little herby kick. It felt like cheating—so little effort, so much flavor. And the best part? No sunhat required.
Why You’ll Love This Roasted Cherry Tomatoes Recipe?
Here’s the thing: I’m not a food snob. I don’t always buy organic. Sometimes dinner is frozen waffles and a side of sarcasm. But when I make these? I feel like I’ve got it together. Even if I don’t.
These roasted cherry tomatoes are everything I love in a recipe—easy, fast, and ridiculously flexible. They turn basic pasta into something you’d pay for at a cozy bistro. They’ve rescued many of my “oops-I-forgot-to-plan-dinner” nights. And if you’ve never eaten a roasted tomato off a baking sheet at midnight while standing in front of the fridge in your pajamas—well, you’re missing out.
They’re not fancy. They’re not fussy. They just work.
Ingredient Notes:
This isn’t one of those recipes where you need to forage your own sea salt or locate an imported cheese. Just basic, honest ingredients that come together like magic.
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Cherry tomatoes (about 1 pint or 16 oz) – You can totally use grape tomatoes, or even mix in a few sad-looking ones from the back of the fridge. No tomato left behind.
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Olive oil (2 tablespoons) – Use what you’ve got. If it’s the fancy stuff, great. If not, no one will know.
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Garlic (1 tsp, minced) – Fresh, jarred, powdered—it all works. I’ve even used roasted garlic when I was feeling a little extra.
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Italian seasoning (½ tsp) – Or whatever dried herbs make you happy. I once used za’atar by accident. Still good.
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Salt and pepper – Start with a little. Taste after roasting. Tomatoes are sweet little weirdos and need balance.
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Fresh herbs (2 tbsp, chopped) – Totally optional but really nice. Basil, parsley, chives, whatever’s hanging out in the crisper drawer.
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Cooking spray or oil for the pan – Nothing fancy here either. Just something to keep the tomatoes from sticking like clingy exes.
How To Make Roasted Cherry Tomatoes?
Step 1: Preheat the oven to 400°F.
You want it hot, but not pizza-burning-your-mouth hot. Just enough to coax the tomatoes into caramelized glory.
Step 2: Slice the tomatoes in half.
Lengthwise is best. Unless you’re in a rush. Then just do your best and don’t worry about perfect symmetry. This is dinner, not geometry class.
Step 3: Grease your pan.
Light spray or a splash of oil. Trust me, roasted tomato goo is like culinary cement once it cools.
Step 4: Mix the olive oil, garlic, herbs, salt, and pepper.
This is your flavor bomb. Pour it lovingly over the tomatoes, then toss them around like you’re giving them a tiny, olive-oil spa day.
Step 5: Roast for 25 minutes.
You’re looking for soft, wrinkly tomatoes with browned edges. Your kitchen will smell like a rustic Italian restaurant. You may cry a little. That’s normal.
Step 6: Add fresh herbs (if you want) and serve.
You can eat them right off the tray (guilty), pile them onto toast, mix them into pasta, or just store them in the fridge and sneak spoonfuls throughout the week.
Storage Options:
If by some miracle you have leftovers:
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Fridge: Store in a container for 4–5 days. They get more flavorful with time, like good soup or awkward stories.
Want To Save This Recipe?
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Freezer: Totally freezeable. Let them cool, then freeze in a flat layer. Pull them out later for sauces, soups, or solo midnight snacking.
Just don’t forget about them in the back of the freezer behind the mystery stew. Label your stuff. Future-you will be grateful.
Variations and Substitutions:
Here’s where the fun starts. This recipe’s like that friend who’s down for anything—road trips, movie marathons, breakfast for dinner.
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Add red pepper flakes for heat. A little goes a long way.
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Swap in balsamic vinegar before roasting for a sweet, tangy twist.
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Toss in sliced onions or bell peppers to roast alongside.
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Mix in a spoonful of pesto at the end. Game. Changer.
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Try a different herb blend—thyme and rosemary give it a whole different mood.
What to Serve with Roasted Cherry Tomatoes?
You could honestly eat these alone (and I have), but they love company too.
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On toast with goat cheese – Instant brunch vibes.
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Tossed with pasta and maybe a little parmesan and butter. Simple, perfect.
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Spooned over grilled chicken or salmon – Fancy without the stress.
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Mixed into scrambled eggs – Lazy Sunday approved.
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On top of hummus or whipped feta – Just… yes.
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In sandwiches, wraps, grain bowls, or cold pasta salad – Okay I’ll stop. You get the point.
Frequently Asked Questions:
Do I really need to cut the tomatoes in half?
Nope. You can roast them whole, they’ll just be juicier and might burst. Some folks like that. I’m not judging.
Can I roast them ahead of time?
Absolutely. They’re great warm, cold, or lukewarm because you forgot they were on the counter for three hours. Still good.
Is this just as good with store-bought tomatoes?
Yep. I’ve made them with sad winter tomatoes and still been impressed. But peak-summer garden tomatoes? That’s the real magic.
So there you have it. Roasted cherry tomatoes—messy, unfussy, completely irresistible. They’ll make you feel like you’ve pulled off something impressive, even if you’re still in your sweats with tomato juice on your chin.
Give them a try and tell me what you think. Or how you served them. Or what weird combo actually turned out amazing. I love hearing that stuff.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Roasted Cherry Tomatoes
Ingredients
- 16 ounces cherry tomatoes halved
- 2 tablespoons olive oil
- 1 teaspoon minced garlic
- ½ teaspoon Italian seasoning
- Salt to taste
- Freshly ground black pepper to taste
- 2 tablespoons chopped fresh herbs e.g., basil, parsley, or chives
- Cooking spray or additional olive oil for greasing
Instructions
Preheat the oven:
- Set the oven to 400°F (200°C). Lightly grease a baking sheet with cooking spray or olive oil to prevent sticking.
Prepare the tomatoes:
- Slice the cherry tomatoes in half and arrange them cut-side up in a single layer on the prepared baking sheet.
Make the seasoning mixture:
- In a small bowl, combine the olive oil, minced garlic, Italian seasoning, salt, and pepper. Stir well to blend.
Coat the tomatoes:
- Drizzle the seasoned oil mixture evenly over the halved tomatoes. Gently toss or use a pastry brush to ensure each tomato is coated.
Roast:
- Bake the tomatoes for approximately 25 minutes, or until they are softened and beginning to caramelize at the edges.
Finish and serve:
- Remove from the oven and garnish with freshly chopped herbs. Serve warm or at room temperature as a side dish, appetizer, topping for pasta, or spread for toast.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
