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 in to 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, and not only are they versatile in their use, but you can flavour them so many different ways too. This recipe is so simple, but one of our favourites and most used.
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.
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.
- 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.
A full ingredients list with measurements is in the recipe card below.
Step by step
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.
Health benefits of tomatoes
Because of the tomatoes, this dish is bursting with goodness. Tomatoes, which are mainly a carbohydrate with some fibre, are packed full of vitamins, including beta-carotene (which becomes vitamin A when consumed), vitamins C and E, and some B vitamins and vitamin K. They also contain some calcium and magnesium.
Tomatoes are also a good source of potassium, which has been shown to be associated with lower risk of stroke and heart disease. Tomatoes also contain a compound called lycopene, which gives them their red colour, which research shows has the potential for reducing the risk of cardiovascular disease.
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.
How to serve roasted cherry tomatoes
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 in to freshly cooked pasta or served alongside a grilled chicken breast or salmon fillet. I also love mixing some in to 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 in to our Grilled Little Gem Salad or serve them with Breakfast Egg Muffins.
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 in to 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.
Yes, this dish is naturally vegan.
Yes, as long as you make sure there is no cross contamination, then these are gluten free.
Yes, these are great for batch cooking, so you can easily double the recipe without making any adjustments. Just make sure that you have a baking tray big enough for all the ingredients.
• 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.
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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Roasted Cherry Tomatoes
- 350 g Cherry tomatoes - halved
- 2 tablespoon Olive oil
- 4 Garlic clove - crushed
- 1 pinch Sea salt and black pepper
- 6 sprig thyme
- Put the tomatoes in a baking dish with the oil, garlic, salt, pepper and thyme and mix well.
- 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.
- 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.