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Roasted Cherry Tomatoes

  • Author: Morgan
  • Total Time: 30 minutes
  • Yield: 6-8 servings 1x


Units Scale
  • 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


  1. 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.
  2. Roast for 20-25 minutes, shaking pan halfway through, until tomatoes are blistered and garlic is softened.
  3. 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.


  • 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