When the kitchen smells like olive oil and garlic and the tiny tomatoes blister at the edges, I’m instantly transported back to weekends at my aunt’s house, where we’d crowd around a warm stove with bowls of fresh basil and crusty bread. This is that same magic in a skillet-sized moment—roasted cherry tomatoes turned glossy and deeply sweet with just a pinch of salt and heat. It’s a dish that tastes effortless but feels like a hug on a busy weeknight. If you’ve ever compared a rushed weeknight pasta to a Sunday supper, you know the difference a tray of roasted cherry tomatoes can make: the flavor is punchy, the aroma inviting, and the prep so simple you’ll wonder why you didn’t start sooner. The first time I roasted them, I swear the whole house breathed out with relief—the kind of relief that says, “Date night on a sheet pan.” I’m sharing my favorite method here, the one I reach for again and again, whether I’m feeding picky toddlers or cooking for a crowd.
Thank you for reading this post, don't forget to subscribe!
What is Roasted Cherry Tomatoes?
Think of roasted cherry tomatoes as tiny, concentrated bursts of sunshine. It’s essentially tomatoes that you toss with a little olive oil, garlic, salt, and herbs, then roast until they blister and soften. The name is almost too perfect: you’re taking those sweet little cherry tomatoes and giving them heat until their sugars caramelize and the skins just pop. It’s incredibly versatile—serve them warm as a simple side, tuck them into pasta for brightness, spoon over toasted bread with a smear of cheese, or fold into salads for a pop of color and flavor. The concept is simple: heat does the heavy lifting, concentrating flavors while keeping their playful, juicy personalities intact. I love how forgiving this method is—if you forget a minute here or there, you still end up with something delicious and comforting. This dish is a reminder that good ingredients, treated with a little care, do most of the work themselves.
Why you’ll love this recipe?
What I love most about roasted cherry tomatoes is how they turn a handful of pantry staples into something that tastes like you spent hours coaxing flavor from every tomato. The flavor profile is bright and honey-sweet, with a touch of roasty caramelization on the edges that makes the kitchen smell like a friendly café. There’s a gentle garlic note that doesn’t shout, and the herbs—basil, parsley, or oregano—lift everything without overpowering the tomatoes’ natural sweetness. The texture is magical: tender centers with slightly blistered skins that pop when you bite into them. Simplicity is the secret here. You don’t need fancy equipment or a long list of ingredients to make something spectacular. And because the components are affordable, this dish is wonderfully budget-friendly. It’s a lifesaver on busy nights, a crowd-pleaser at casual gatherings, and a perfect canvas for improvisation. I’ve served it with bread, over pasta, and alongside roasted chicken, and every time it feels like a little win. What I love most about this recipe is how the flavors sing together with minimal effort, letting the tomatoes do the heavy lifting while I focus on everything else I’ve got simmering on the stove.
How do I make Roasted Cherry Tomatoes?
Quick Overview
Here’s the quick version: rinse the cherry tomatoes, pat them dry, and toss with olive oil, minced garlic, salt, and a pinch of red pepper flakes if you like a gentle kick. Spread them in a single layer on a sheet pan, then roast in a hot oven until they blister and burst—about 12 to 15 minutes for small tomatoes, a bit longer if they’re extra juicy. Finish with a bright squeeze of lemon, a handful of torn basil or parsley, and a final drizzle of olive oil or balsamic glaze if you’re feeling fancy. The result is a glossy, jammy topping that works just as well on crusty bread as it does mixed into pasta or tucked onto a grain bowl. This method is forgiving, so if you’re juggling a pot on the stove or chasing after little ones, you’re still in good shape. Trust me on this one—roasted cherry tomatoes are a secret weapon in a modern home kitchen.
Ingredients
For the Tomatoes: What are some good recipes for tomatoes?
– 1 pint cherry tomatoes, whole or halved depending on size (halve the bigger ones if you prefer a quicker burst of flavor)
– 1–2 tablespoons extra-virgin olive oil (enough to lightly coat)
– 2 garlic cloves, finely minced (or 1 teaspoon garlic paste)
– ¼ teaspoon flaky sea salt, plus a pinch of pepper
– pinch of red pepper flakes (optional, for a gentle heat)
For the Herbs & Finish:
– 2–3 tablespoons fresh basil or parsley, chopped
– 1 teaspoon lemon zest or a small squeeze of lemon juice (optional, for brightness)
– 1–2 teaspoons aged balsamic or a light balsamic drizzle (optional)
– extra salt to finish, if needed
For the Optional Creamy Finish (if you’re serving as a mini pasta sauce or crostini topping):
– 2–4 tablespoons burrata, goat cheese, or feta crumbles (optional)
– a light dusting of black pepper
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Heat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or a light coat of oil to prevent sticking. I love parchment because cleanup is a breeze and you get that crisp edge without any stress.
Step 2: Dry & Dress Tomatoes
Rinse the tomatoes and pat them thoroughly dry. Moisture is the villain here because it can steam and prevent blistering. A quick pat-down with a clean kitchen towel makes all the difference. Toss the tomatoes with olive oil, minced garlic, salt, pepper, and chili flakes if you’re using them. The garlic should perfume—not burn—so give the mixture a quick stir to coat every tomato.
Step 3: Spread Evenly
Spread the tomatoes in a single layer on the sheet pan. Don’t crowd them; you want the edges to get some color and the centers to stay juicy. If you’ve got a mix of sizes, place the larger ones cut-side down so they blister evenly.
Step 4: Roast
Roast for 12–15 minutes, depending on the size and sweetness of your tomatoes. You’re aiming for blistered skins and softened centers. The kitchen will start to smell incredible, with garlic warmth and tomato’s natural sweetness leading the aroma charge. If you notice the edges getting too dark, give the pan a quick shake and rotate it for even cooking.
Step 5: Add Finishing Touches
If you’re serving with burrata, place dollops on top just as the tomatoes come out so the cheese warms slightly. Toss in the chopped herbs for a bright lift, and if you like a little zing, sprinkle with lemon zest or a gentle squeeze of lemon juice. A light balsamic glaze drizzled over the top can feel luxe without complicating the dish.
Step 6: Layer & Swirl
Here’s where you can tailor the dish to your plate. For a crostini topping, spoon the warm tomatoes over crusty bread with a smear of ricotta or goat cheese, then scatter herbs. For a pasta finish, swirl the tomatoes with hot pasta and a splash of the pan juices for a glossy, red-gold coating. If you’re fancy, layer roasted cherry tomatoes with a few pieces of burrata on a platter for a visually stunning starter.
“New family favorite! This roasted cherry tomatoes was so flavorful and ridiculously easy. Crowd-pleaser for sure.”
Step 7: Bake
If you’re adding burrata or cheese, you can give the pan a quick back-in-the-oven minute just to melt things together. Most of us don’t need this step—roasted cherry tomatoes are delicious on their own—but a minute or two helps bind flavors if you’re making a shared starter. Don’t overbake; you want them to retain their bite and juiciness. Remember, the best tomatoes taste best when their interior sweetness remains vibrant.
Step 8: Cool & Glaze
Let the tomatoes rest for a minute or two so the skins aren’t too hot to bite. If you’re drizzling a balsamic glaze, a light touch is all you need—just enough to kiss the surface and highlight the natural acidity. This is the moment where you can decide how glossy you want the finish to be; a delicate glaze reads elegant on a plate and doesn’t overwhelm the tomatoes’ own flavor.
Step 9: Slice & Serve
There’s no wrong way to plate these. For a rustic vibe, pile them on a warm serving platter with torn basil, extra virgin olive oil, and a few delicate shavings of parmesan. For a tidier look, arrange on crostini with cheese at the base and a few leaves of fresh herb. If you’re serving pasta, toss everything together off the heat so the tomatoes don’t overcook and lose their color. The result should be a vibrant, glossy bowl or plate that invites you to dive in with a fork and a smile.
What to Serve It With
Roasted cherry tomatoes are a friendly, flexible companion to so many dishes. Here are a few ways I love to pair them, organized by occasion:
For Breakfast: Toss a handful over soft scrambled eggs with a slice of avocado toast, or fold into a warm breakfast bowl with fluffy quinoa and a sunny-side-up egg. The sweetness from the tomatoes wakes up the entire plate, and the olive oil keeps everything feeling rich without heaviness.
For Brunch: Layer on crostini with creamy ricotta, a few torn basil leaves, and a last-minute drizzle of balsamic. You get color, brightness, and a touch of luxury that feels special without being fussy.
As a Side or Tapas: Serve alongside grilled chicken, fish, or roasted vegetables for a luminous contrast. A tiny bowl of olives, some crusty bread, and roasted cherry tomatoes make a simple, crowd-pleasing spread.
As a Topping: Fold into warm pasta, spoon over toasted bread with pan-seared mushrooms, or crown a baked fish fillet. The sweetness cuts through richness and adds a pop of color to the plate.
In our family, we always serve a plate of roasted cherry tomatoes at casual gatherings with a sprinkle of fresh herbs and a squeeze of bright lemon. The kids love picking up the juice-drizzled skins and chasing the last glistening morsels around the dish. I’ve found that this dish plays well with almost everything I pair it with—pasta, bread, eggs, fish—and it always makes a simple weeknight feel a little more special.
Top Tips for Perfecting Your Roasted Cherry Tomatoes
Here are a few practical notes from years of making this dish, organized by technique:
Tomato Prep: Dry the tomatoes thoroughly after washing. Any extra moisture on the surface will steam instead of blister, which dulls the glossy finish we’re after. If you see uneven sizes, trim the bigger ones so every bite has that perfect little pop.
Oil & Seasoning: A light coating is all you need; salt is the superstar here. If your tomatoes aren’t as sweet as you’d like, a pinch of a little sugar or a drizzle of honey can help the natural sugars come forward, but start with a light touch.
Crowding & Pan Size: Use a large sheet pan so the tomatoes roast rather than steam. If you must fill a smaller pan, give the tomatoes some space—roasting on the off chance of a dry sheet yields better blistering.
Herbs & Glazes: Fresh basil or parsley brightens the dish; lemon zest adds a spark of citrus that’s especially nice with pasta. A tiny drizzle of balsamic glaze is optional but elevates the final look and flavor without overpowering the tomato sweetness.
Flavor Variations: If you want a smoky edge, a pinch of smoked paprika goes beautifully with the tomatoes. For a cold-weather twist, fold in a handful of arugula or spinach right after roasting to wilt with the residual heat.
Texture & Color: If you want more char, broil for a minute at the end; if you want them softer, add an extra 2–3 minutes. The color should remain vibrant, with glossy skins and juicy centers that yield to a gentle bite.
“Made the roasted cherry tomatoes tonight and wow — perfect weeknight dinner. Will definitely make again!”
Less is More: Sometimes the simplest versions are the best. A straightforward toss of tomatoes, oil, salt, pepper, and garlic is all you need to achieve a loaded-tasting dish with minimal fuss.
Learning Moments: I once overcrowded the pan and learned the hard way that steam makes them dull. Since then, I double the batch and spread them out. It’s a small change that yields big flavor and color payoffs.
Storing and Rehearing Tips
Roasted cherry tomatoes store nicely, and they’re forgiving if you’re rearranging plans a day or two later. Here’s how I handle leftovers with minimal waste:
Room Temperature: Leftover tomatoes keep best for up to 2 hours on the counter as long as your room isn’t muggy. If you’re serving them later, skip leaving them out and store sooner rather than later.
Refrigerator Storage: Transfer cooled tomatoes to an airtight container. They’ll stay good for 3–4 days, though you’ll notice their texture becomes slightly denser as they chill. Rewarming gently in a skillet with a splash of olive oil revives the gloss and aroma.
Freezer Instructions: I don’t usually freeze roasted cherry tomatoes because their texture changes, but if you must, spread them on a tray to freeze individually first, then transfer to a freezer bag. They’re best used within 1–2 months for soups or blended sauces where texture isn’t a factor.
Glaze Timing Advice: If you plan to glaze, add it after reheating so you keep the fresh shine instead of letting the glaze dull the surface. A light balsamic drizzle is a safe, tasty choice for both fresh and stored leftovers.
[Note: This method stays true to the bright, fresh nature of roasted cherry tomatoes while offering practical storage ideas so you can enjoy them beyond the first platter.]
Frequently Asked Questions
Final Thoughts
Roasted cherry tomatoes have become one of my most-worn kitchen tricks: they’re fast, flexible, and somehow elevating without demanding a long recipe card. They’re a dish I turn to when I want to feed a crowd with something that feels cozy and vibrant at the same time. The beauty lies in their simplicity—olive oil, garlic, a pinch of salt, and heat turning everyday tomatoes into something luminous. I hope you’ll try this method and discover your own favorite ways to enjoy them—from a blistered topping on bread to a bright note in a weeknight pasta. If you try it, I’d love to hear which pairing your family loves best: with burrata, on crostini, tossed with pasta, or simply as a radiant side. Happy baking, friends, and may your kitchen always smell like summer in bloom. Don’t forget to leave a comment with your own twists and your favorite serving idea. Can’t wait to hear how yours turns out!
roasted cherry tomatoes
Ingredients
Main Ingredients
- 18 oz cherry tomatoes or grape tomatoes
- 3 cloves garlic finely minced
- 3 tbsp olive oil extra virgin for flavor, or light olive oil for less pronounced flavor
- 2 tbsp fresh basil leaves
- 0.5 tsp dried oregano
- 1 tsp sugar
- 1 pinch sea salt to taste
- 1 pinch black pepper freshly ground, to taste
Instructions
Preparation Steps
- Preheat the oven to 355°F (180°C).
- Wash the tomatoes and thoroughly dry them. Cut any large tomatoes in half. Smaller tomatoes can be left whole, but it is recommended to pierce them with a sharp knife to stop them from bursting during roasting.
- Toss the tomatoes with the olive oil in a non-reactive baking pan.
- Spread the tomatoes out into a single layer and sprinkle evenly with the minced garlic, basil leaves, dried oregano, sugar, sea salt, and freshly ground black pepper. Roast for 30-40 minutes, or until the tomatoes are collapsing and slightly charred.
- If not serving immediately, allow the tomatoes to cool completely, then place into an airtight container and refrigerate. Serve with additional fresh basil leaves, if desired.
