Ripe cherry tomatoes roasted in a little olive oil, garlic and black pepper with some thyme until they are bursting with flavour. You can serve these Roasted Cherry Tomatoes on bread with mozzarella, or use them as a pizza topping or stirred into pasta. A great way to use up tomatoes with very little effort, but maximum flavour.
These roasted cherry tomatoes are little flavour bombs that are a great way to use up tomatoes that are going past their best. Not only are they versatile in their use, but you can flavour them so many different ways too.
With every bite of these roasted tomatoes you will get a burst of flavour - literally. Be careful when eating them straight from the oven, as the juices will be hot and burst in your mouth.
But that's what makes them so great, because it's like they have their own sauce.
If you are looking for other things to serve on toast, why not try our Easy Pizza Toasts, Mexican Beans on Toast, Creamy Mushrooms on Toast or Smashed Avocado on Toast 5 Ways?
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Why You Will Love It
- Easy - These roasted cherry tomatoes are SO simple to make. It is as easy as mixing everything together in a baking tray and putting them in the oven.
- Adaptable - We kept it simple with some garlic and thyme, but there are lots of other ways you can flavour these and we have given some options below.
- Versatile - Really, the question is, what can't you do with these. I would happily eat them as a snack straight off the baking tray, but there are really good in pasta too.
- Store well - We love making a big batch of these to keep in the fridge and add to meals through the week.
Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Cherry tomatoes - If there is one rule you have to follow when making this dish, it is to use the freshest and ripest tomatoes you can, as you will notice such a difference in the flavour. This dish is best made during tomato season and a great way to use up all those tomatoes you find yourself with if you are growing them. You can use a mixture of coloured cherry tomatoes to make it look more presentable.
- Oil - We used extra virgin olive oil to roast these. Try to use the best quality oil you can, as you really will be able to taste the difference. Don't choose a light olive oil. It isn't any lighter on calories, it is just lighter on flavour and it has less nutrients.
- Garlic - Freshly crushed is always best. Try to finely crush is, so it is almost like a puree, as it will ensure an even distribution on the tomatoes, rather than having a few clumps of garlic. You could use ready crushed garlic in a jar to save time if you prefer.
- Salt - Some crushed sea salt really brings out the flavour of the tomatoes.
- Thyme - I love thyme with tomatoes, it is such a lovely flavour combination. We used fresh, but you could swap it for dried. You could use rosemary instead.
Variations
This is a very simple recipe, just the way we like it, so there is isn't much to change. You could add a splash of balsamic vinegar to the pan which adds a lovely flavour.
Not only does the sweetness compliment the tomatoes really well, but the natural sugars help to caramelise the tomatoes a little.
You can use any tomatoes in this dish and chop them up, but we find cherry tomatoes the easiest as there is less chopping and they are lovely and sweet. You can also swap the thyme for rosemary.
If you wanted to make a cheesy version of these (and, who doesn't), then you could sprinkle over some grated parmesan when they come out of the oven.
Step by Step Instructions
One: Put the tomatoes in a baking dish with the oil, garlic, salt, pepper and thyme and mix well.
Two: Put in a preheated oven at 200°C/400°F/Gas 6 for cook for 30 minutes, until the tomatoes have started to burst open.
Serving Suggestions
There are SO many different ways to use these tomatoes, which is what makes them so versatile. We love them on toasted bread with some mozzarella for a light lunch. If you want to serve them on bread, why not try our Easy White Bread or Bagels.
But they are also amazing on pizza, mixed into freshly cooked pasta or served alongside a grilled chicken breast or salmon fillet.
I also love mixing some into a green salad for a burst of flavour. We love them on top of avocado on toast, put on top of our Easy Tomato Soup, mix them into our Grilled Little Gem Salad or serve them with Breakfast Egg Muffins.
Extra Tips
- Use the freshest and ripest tomatoes you can, as it will make such a difference to the flavour.
- To add some extra sweetness and for the tomatoes to caramelise a little, add a splash of balsamic vinegar to the pan before putting it in the oven.
- You can store these in the freezer, making this a great batch cook dish when you have a lot of tomatoes to use up.
- Use these tomatoes in pasta dishes, on pizza or mixed into salads.
- To give a richer flavour, you could roast the tomatoes in melted butter.
- Some fresh basil sprinkled on before serving adds a lovely freshness.
Frequently Asked Questions
No, if you are using cherry tomatoes then there is no need to cut them first. They will still roast nicely when whole. Just be careful when biting into them, as the insides will be HOT! If you are using larger tomatoes, then you will need to cut them up smaller.
You can keep these in the fridge for about 4 days and then add them to various dishes. A great batch cook dish that will add a lot of flavour to your other meals, with very little extra effort.
If you have grown more tomatoes than you know what to do with, then this is a great way to use them up before they go bad. Batch cook them and then you can keep them in the freezer for a few months, so you have delicious tomatoes in the winter months. Just let them defrost and then heat them up in pasta sauces.
More Tomato Recipes
If you’ve tried these roasted cherry tomatoes, then let us know how you got on in the comments below.
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Recipe
Roasted Cherry Tomatoes
Ingredients
- 350 g (12 oz) Cherry tomatoes - halved
- 2 tablespoon Olive oil
- 4 Garlic clove - crushed
- 1 pinch Sea salt and ground black pepper
- 6 sprig Thyme
Instructions
- Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6.
- Put 350 g Cherry tomatoes into a baking dish with 2 tablespoon Olive oil, 4 Garlic clove, 6 sprig Thyme and 1 pinch Sea salt and ground black pepper and mix well.
- Put into the oven for cook for 30 minutes, until the tomatoes have started to burst open.
Recipe Tips
- Use the freshest and ripest tomatoes you can, as it will make such a difference to the flavour.
- To add some extra sweetness and for the tomatoes to caramelise a little, add a splash of balsamic vinegar to the pan before putting it in the oven.
- You can store these in the freezer, making this a great batch cook dish when you have a lot of tomatoes to use up.
- Use these tomatoes in pasta dishes, on pizza or mixed in to salads.
- To give a richer flavour, you could roast the tomatoes in melted butter.
- Some fresh basil sprinkled on before serving adds a lovely freshness.
Nutritional Information
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
helen troy says
It would be good to have a serving size given in cup measure
Renee | The Good Hearted Woman says
I love what roasting does to tomatoes. I've never thought to make them ahead and freeze them to keep on hand - that's a great idea! Thanks!
Caroline says
I love roasted tomatoes - so easy and a great way to add flavor to dishes. The toast idea looks yummy too.
Heidy L. McCallum says
Just browsing the blog to find more wonderful recipes to try. I have a ton of cherry tomatoes so I'm glad I dropped by to see what was new and yummy. I actually think this might be perfect for lunch tomorrow with my friends. They also seem to enjoy your recipes. I am so glad I can always count on you for great recipes and instructions!
Heidy
Beth Pierce says
Such a great recipe! Looking forward to giving this a try! Yum!
Sophia says
Yum, I love roasted tomatoes but have never roasted cherry tomatoes. What a great idea. I love how versatile they are. And what a great tip for freezing them for future use. Thank you!
Kyle says
I bet these would be really good with eggs and avocado for breakfast as well.
Tina says
I made these for pasta at lunch and stirred a bit of pesto in too. So good!