These easy roasted cherry tomatoes are sweet, juicy and bursting with flavour. Toss cherry tomatoes with olive oil, garlic and thyme, then roast them in the oven until their skins start to split and their juices make their own delicious sauce.
They need just 5 minutes of prep and then the oven does the rest.
As a busy parent, this is exactly the kind of recipe I love having in the fridge.
Getting extra veg into family meals doesn't always have to mean cooking another side dish. I can make one tray of these and stir them through pasta, spoon them onto toast, add them to pizza or eggs, or serve them alongside whatever we are already having for dinner. Cook once, eat several times - that's always a win for me.
They are also a brilliant way to use up a glut of cherry tomatoes before they go past their best. So, if you are growing tomatoes this year - you are going to want to make this!
Recipe update: This recipe was originally published on 24 June 2019 and has been fully retested in September 2026 to check the cooking time and ingredient quantities. The original recipe still worked well, but I've expanded the instructions, tips and FAQs.
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Jump to:
- Why You'll Love Them
- Recipe Overview
- Ingredients and Substitutions
- How To Roast Cherry Tomatoes
- Should You Roast Cherry Tomatoes Whole or Halved?
- How Long Do Cherry Tomatoes Take to Roast?
- Variations
- What to Do with Roasted Cherry Tomatoes
- Are Roasted Cherry Tomatoes Healthy?
- How to Stop Roasted Tomatoes Going Watery
- Storage
- Troubleshooting Guide
- Frequently Asked Questions
- More Tomato Recipes
- Recipe
- Feedback
Why You'll Love Them
- Easy - There is almost no prep involved. Small cherry tomatoes can go into the roasting tray whole, so there isn't even any chopping.
- Great for family meals - Keep a batch in the fridge and you have an easy way to add tomatoes to pasta, pizza, eggs, toast and lots of other everyday meals.
- Full of flavour - Roasting concentrates the tomatoes and makes them sweet, soft and jammy.
- Adaptable - Keep them simple with garlic and thyme or add balsamic, Parmesan, chilli or different herbs.
- A good way to reduce food waste - Roasting is ideal for very ripe tomatoes that need using soon.
- Great for meal prep - Make a batch once, then use smaller amounts in meals over the next few days.
Recipe Overview
- Prep time: 5 minutes
- Cook time: 25-30 minutes
- Oven temperature: 200°C/180°C fan/400°F/Gas 6
- Serves: 4
- Difficulty: Easy
- Best for: Pasta, toast, pizza, eggs, salads and simple side dishes
- Make ahead: Keeps in the fridge for up to 4 days
- Freezer friendly: Yes - best used in sauces, soups and other cooked dishes after freezing
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 - Use ripe cherry tomatoes or grape tomatoes. Very ripe tomatoes are particularly good for roasting because their flavour becomes more concentrated in the oven. Small tomatoes can be left whole; halve especially large cherry tomatoes so everything cooks at roughly the same rate. You can also use a mixture of red, yellow and orange cherry tomatoes.
- Oil - Extra virgin olive oil gives the tomatoes plenty of flavour and combines with their juices to make a lovely sauce in the bottom of the tray.
- Garlic - I use freshly crushed garlic. Ready-crushed garlic is a handy time-saving option if you are trying to get dinner on the table quickly.
- Salt and pepper - Tomatoes need proper seasoning, especially if they are being served simply on toast or as a side dish.
- Thyme - Fresh thyme goes really well with tomatoes, but rosemary or oregano work too. If you only have dried herbs, use those instead.
How To Roast Cherry Tomatoes
Preheat the oven: Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6.
Season the tomatoes
Put the cherry tomatoes into a shallow roasting dish or baking tray.
Add the olive oil, garlic, thyme, salt and black pepper and toss everything together until the tomatoes are well coated.
Try to keep the tomatoes in a single layer rather than piling them on top of each other.
Roast
Roast for around 25-30 minutes, until the tomatoes are soft and their skins have started to split.
Some will stay mostly intact and others will burst and release their juices. That's exactly what you want.
Leave the tomatoes for about 5 minutes before serving.
Not only will they be extremely hot inside when they first come out of the oven, but this short resting time lets all those garlicky tomato juices settle in the bottom of the dish.
Don't throw those juices away - they are one of the best parts.
Should You Roast Cherry Tomatoes Whole or Halved?
You can do either.
For the easiest version, I leave small cherry tomatoes whole. It means less preparation and gives you those lovely tomatoes that burst as you bite into them.
If your cherry tomatoes are particularly large, halve them so they cook more evenly. Halved tomatoes also expose more of the flesh directly to the heat, so they can become a little more concentrated and caramelised.
Whichever you choose, the important thing is to be fairly consistent with the size of the tomatoes on the tray.
How Long Do Cherry Tomatoes Take to Roast?
At 200°C/180°C fan/400°F/Gas 6, cherry tomatoes take approximately 25-30 minutes.
The exact time will depend on the size and ripeness of the tomatoes, your roasting dish and your oven.
Rather than relying only on the timer, look for these signs:
- The skins have started to wrinkle or split.
- The tomatoes have softened and collapsed slightly.
- Some of the tomatoes have burst.
- Juices are bubbling in the bottom of the pan.
- The tomatoes smell sweet and garlicky rather than raw.
If your tomatoes are very small they may be ready a little earlier. Very large cherry or grape tomatoes can take a few minutes longer.
Variations
Balsamic - Add a splash of balsamic vinegar before roasting. Its sweet, tangy flavour works really well with tomatoes.
Parmesan - Sprinkle freshly grated Parmesan over the tomatoes when they come out of the oven so it melts slightly from the residual heat.
Chilli - Add a pinch of chilli flakes or red pepper flakes before roasting if you want some heat. I usually keep the main batch mild if I am serving children and let everyone add chilli to their own portion afterwards.
Extra vegetables - If you want to make the tray go further, add vegetables that roast in a similar amount of time, such as sliced peppers or courgette.
For a larger mixed vegetable side dish, try our Italian Roasted Vegetables.
What to Do with Roasted Cherry Tomatoes
This is the main reason I make them so often. One tray of oven roasted cherry tomatoes can become part of several completely different meals.
Stir Them Through Pasta
This is probably the easiest option. Add the tomatoes and all their roasting juices to freshly cooked pasta. Press a few of the tomatoes with the back of a spoon and they turn into an instant light tomato sauce.
Add Parmesan, feta, mozzarella or cream cheese if you want something a little creamier. For another easy family meal, try our Cherry Tomato Pasta.
Put Them on Toast
Pile the warm tomatoes onto toast with mozzarella, feta, ricotta, goat's cheese or smashed avocado. They are especially good on our Tomato Avocado Toast.
Add Them to Pizza
Roasted tomatoes make a brilliant pizza topping because some of their water has already cooked away and their flavour is much more concentrated than raw tomatoes.
Add Them to Eggs
Spoon them over scrambled eggs, add them to an omelette or frittata, or serve them alongside poached eggs for breakfast.
Mix them into grains
Stir roasted tomatoes through couscous, quinoa, rice or orzo with some herbs and crumbled feta.
This is a really easy way of making a simple grain more interesting without cooking a separate sauce.
Add Them to Soup
Blend some roasted cherry tomatoes into tomato or vegetable soup for extra flavour. You could add them to our Tomato Basil Soup.
Use Them in Salads
Roasted tomatoes are delicious in salads either warm or completely cooled. Try them with leafy greens, cucumber, avocado, feta, mozzarella or cooked grains.
Add Them to Family Pasta Sauce
If your children prefer a smoother tomato sauce, blend some of the roasted tomatoes before stirring them into pasta sauce.
You still get all that concentrated roasted tomato flavour, but with a smoother texture.
Are Roasted Cherry Tomatoes Healthy?
Roasted cherry tomatoes are a simple way to include more fruit and vegetables in everyday meals.
Tomatoes provide nutrients including vitamin C, potassium and carotenoids such as lycopene, and roasting them with olive oil makes a really flavourful vegetable dish from just a handful of ingredients.
What I particularly like about them is how easy they make it to add vegetables to food we are already eating. Instead of trying to persuade everyone to eat another separate portion of vegetables, I can add these to pasta, toast, eggs, grains or pizza.
How to Stop Roasted Tomatoes Going Watery
Tomatoes naturally contain a lot of water, so there will always be some juice in the pan. That isn't a bad thing - I actually love using it as a sauce.
However, if your tomatoes seem to be steaming rather than roasting, there are a few things to check.
Don't overcrowd the tray. Give the tomatoes enough room to sit in one layer.
Use a shallow dish. A very deep, crowded casserole dish traps more steam.
Roast uncovered. Covering the tomatoes will trap moisture.
Give them enough time. They should look softened and blistered rather than simply hot and wet.
Storage
Fridge - Allow the tomatoes to cool and transfer them, along with their juices, to an airtight container. Keep them in the fridge for up to 4 days.
They can be eaten cold, allowed to come to room temperature or gently reheated.
This is why they work so well for meal preparation - I can make one batch and use smaller amounts throughout the week.
Freezer - Once completely cooled, put the roasted tomatoes and their juices into a freezer-safe container. They can be frozen for a few months. The texture will be softer after defrosting, so I prefer using previously frozen roasted tomatoes in pasta sauces, soups and other cooked dishes rather than serving them on toast.
Defrost them in the fridge before reheating.
Troubleshooting Guide
|
Problem |
Likely cause |
Fix |
|
The tomatoes are watery |
The tray is overcrowded or too deep, so the tomatoes are steaming |
Use a shallow roasting dish and keep the tomatoes in a single layer. Roast uncovered and give them a little longer if needed. |
|
The tomatoes aren't bursting |
They need longer, or the variety has a firmer skin |
Give them another 5 minutes. Some varieties wrinkle and soften rather than dramatically bursting, which is completely fine. |
|
The tomatoes are cooking unevenly |
There is a big difference in tomato size |
Leave small cherry tomatoes whole but halve particularly large ones so they cook at roughly the same rate. |
|
The garlic is burning |
Pieces of garlic are sitting exposed on the tray rather than coated in oil |
Mix the garlic thoroughly with the oil and tomatoes. If your oven runs hot, tuck the garlic amongst the tomatoes rather than leaving it on top. |
|
The tomatoes taste bland |
The tomatoes were underripe or need more seasoning |
Use the ripest tomatoes you can and season well with salt and pepper. A little balsamic vinegar can also add sweetness and acidity. |
|
The tomatoes are too dry |
They've been roasted too long or the tomatoes were particularly small |
Start checking small tomatoes a few minutes early. Remove them once they're soft, blistered and juicy rather than waiting for every tomato to burst. |
Frequently Asked Questions
No. Leave the skins on.
Yes, but cut larger tomatoes into smaller pieces first. Cooking time may vary depending on their size and water content.
Yes. Small cherry tomatoes can be roasted whole, which also saves on preparation time. Their skins will wrinkle and some will burst as they cook. If you have particularly large cherry tomatoes, I recommend halving them so they cook at roughly the same rate as the smaller ones.
Yes. Grape tomatoes work well in this recipe too. As they can sometimes be slightly larger or firmer than cherry tomatoes, particularly large ones can be halved and may need a few extra minutes in the oven.
Yes. Allow them to cool and store them with their roasting juices in an airtight container in the fridge for up to 4 days. You can serve them cold, bring them to room temperature or gently reheat them.
More Tomato Recipes
If you've tried these roasted cherry tomatoes, then let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - You can use the hashtag #hungryhealthyhappy too.
Recipe
Roasted Cherry Tomatoes
Ingredients
- 350 g (12 oz) of Cherry tomatoes - left whole; halve any particularly large ones
- 2 tablespoon of Olive oil
- 4 Garlic clove - crushed
- ⅛ teaspoon of Fine sea salt
- ¼ teaspoon of Ground black pepper
- 6 sprig of Thyme
Instructions
- Preheat the oven: Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6.
- Season the tomatoes: Put 350 g of Cherry tomatoes into a shallow roasting dish or baking tray. Add 2 tbsp of Olive oil, 4 Garlic clove, 6 sprig of Thyme (leaves only), ⅛ tsp of Fine sea salt and ¼ tsp of Ground black pepper. Toss everything together until the tomatoes are well coated.
- Roast: Roast for around 25-30 minutes, until the tomatoes are soft and their skins have started to split.Some will stay mostly intact and others will burst and release their juices. That's exactly what you want.
- Leave the tomatoes for about 5 minutes before serving.Not only will they be extremely hot inside when they first come out of the oven, but this short resting time lets all those garlicky tomato juices settle in the bottom of the dish.Don't throw those juices away - they are one of the best parts.
Recipe Notes
- 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
Where nutritional information is provided, it is approximate and calculated using online tools. Values can vary depending on the ingredients and brands used, but we endeavour to be as accurate as possible.
All timings are a guide and may vary depending on the ingredients, equipment and, where relevant, the appliance used. Changing the serving size may also affect the time needed.
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.