These Roasted Cherry Tomatoes are bursting with garlicky, caramelized, and sweet flavors. Perfect for using up your summer harvest or wrinkly end-of-season cherry tomatoes, this versatile recipe concentrates natural sugars and flavors into a rich topping for pasta, pizza, bruschetta and more.
Never Waste Another Tomato
As tomato season starts winding down, it can be hard to figure out what to do with the growing pile of heirlooms, beefsteaks, and cherry tomatoes on your counter. Some will find their way into BLTs, others into soups or sauces or tomato bruschettas. Many of them will hang around until they're a bit wrinkly or overripe, and you might even think of tossing them out. But you don't have to waste your cherry tomatoes just because they're a bit past their prime - this easy oven-roasted cherry tomato recipe is the perfect way to use them up and savor all that rich, concentrated flavor!
Roasting the cherry tomatoes coaxes out the natural sugars and umami notes in the tomatoes, while reducing excess moisture that caused the wrinkling in the first place. The end result is a syrupy, rich roasted cherry tomato sauce or topping that you can (and will want to) use in a million ways.
You'll Love This Recipe Because It's:
- FAST AND LOW-EFFORT. If there's one easy way to level up an ingredient, it's roasting your cherry tomatoes. It only takes 25 minutes and doesn't require any chopping or fussing-- the oven does all of the work for you.
- PREVENTING FOOD WASTE. Cherry tomatoes that are beginning to wrinkle aren't great served fresh as they're a bit softer and starting to lose their flavor, so you might consider throwing them out. But as long as they're still good (AKA no mold or dark spots), they're completely safe to eat, and roasting them will make those little imperfections entirely irrelevant!
- VERSATILE. Use these tomatoes for dips, pastas, pizzas, savory tarts, sauces, and more. We'll go over a ton of options below, but the reality is that you can add them to practically any meal.
The Ingredients
This is one of those simple recipes that doesn't require many ingredients. All you'll need to gather together is:
- Tomatoes - Fresh cherry tomatoes, grape tomatoes, or other small varieties will all work well here! Because they're small, they'll roast quickly and evenly.
- Garlic - Not only does garlic add its own flavor to the mix, but roasting whole cloves mellows sharpness and brings out sweetness which pairs well with the tomatoes.
- Fresh herbs - Herbs like oregano, rosemary, or thyme can be added to the tomatoes as they roast to intensify flavor, or you can sprinkle with fresh basil, parsley or chives to brighten them up when serving!
- Oil - Oil will facilitate the caramelization and tenderize the skin of the tomatoes, and will take on the flavors of the garlic and herbs as they roast. You can use any oil with a high smoke point and neutral flavor, but I prefer to use refined olive oil.
How to Make Oven-Roasted Cherry Tomatoes
Roasting tomatoes couldn't be easier. Simply:
- PREPARE THE TOMATOES. Place the cherry tomatoes and peeled garlic cloves into a baking dish or on a lined baking sheet. Drizzle with oil, salt, pepper and fresh herbs, and mix.
- ROAST THEM UP. In a high-heat oven, roast the tomatoes for roughly 20-25 minutes. You'll want to take them out when the tomatoes are blistered and juicy, but still brightly colored and mostly retaining their shape.
- SPOON AND SERVE. You can mash some of the tomatoes and mix in pasta or rice right in the baking dish, or you can spoon them over grilled meats, dips, and more.
Serving Suggestions
These versatile blistered cherry tomatoes can be used in so many ways both in cooking and as a garnish:
- Make cherry tomato pasta sauce. Toss the tomatoes with hot pasta, pasta water, and shaved Parmesan-- or, for a creamy version, mix in ricotta or torn burrata.
- Serve as a dip. Spoon over whipped ricotta or whipped feta with serve with plenty of bread or crackers for dipping.
- Use to top bruschetta or crostini. Toast up some bread using this bruschetta and crositini recipe, and spoon the tomatoes right on top!
- Make a pizza. Smash or purée the tomatoes and use as a quick pizza sauce.
- Dress up an entree. Grilled or roasted meats and fish taste even better with garlicky, bursted cherry tomatoes.
- Mix into your side dish. Rice, quinoa, couscous, corn, and more can all benefit from a cherry tomato flavor punch.
Have more ideas? Let everyone know in the comments below how you use your roasted cherry tomatoes.
Oven-Roasted Cherry Tomato FAQ
Q. Can you roast whole cherry tomatoes?
A. Yes, I prefer to roast them whole but you can also cut them in half before roasting if preferred.
Q. How do you store leftovers and how long are they good for?
A. To store, let cool completely and transfer to an airtight container. They'll keep well in the refrigerator for 4-5 days. They can also be frozen for up to 3 months.
Q. How should I reheat roasted cherry tomatoes?
A. Pop them back into the oven, gently reheat in a skillet, or microwave in 30 second intervals until warmed through but not mushy.
Roasted Cherry Tomatoes
- Total Time: 30 minutes
- Yield: 6-8 servings 1x
Ingredients
- 2 pints cherry tomatoes
- 6-8 peeled garlic cloves
- 2 tablespoons refined olive oil (or neutral oil with a high smoke point)
- 2 teaspoons chopped fresh herbs such as thyme, oregano, or basil, plus more to serve
- Kosher salt and black pepper, to taste
Instructions
- Preheat oven to 425°F. Place the cherry tomatoes and peeled garlic cloves in a baking dish. Try not to overcrowd them. Drizzle with oil and toss with chopped fresh herbs, salt, and pepper.
- Roast for 20-25 minutes, shaking pan halfway through, until tomatoes are blistered and garlic is softened.
- Remove from oven, transfer to a platter, and pour over any pan juices. Garnish with more fresh herbs. Serve warm or at room temperature as a side, salad topper, bruschetta topping, or over pasta.
Notes
- Feel free to add onions, peppers, balsamic vinegar, or spices such as cayenne or smoked paprika for flavorful spins on the base recipe.
- Make sure to remove the tomatoes from the oven when they're still vibrant and just beginning to burst for the best flavor and texture.
- Prep Time: 5 minutes
- Cook Time: 25 mins
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