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Roasted Cherry Tomatoes and mozzarella on toasted bread.
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5 from 12 votes

Roasted Cherry Tomatoes

These easy roasted cherry tomatoes are sweet, juicy and bursting with flavour. Roasted with olive oil, garlic and thyme, they need just 5 minutes of prep and are perfect for pasta, toast, pizza, eggs, salads or as an easy vegetable side dish.
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Diet: Low Carb, Vegan
Allergen: No Common Allergens
Servings: 4 servings
Calories: 84kcal
Author: Dannii Martin

Ingredients

  • 350 g 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
UK Metric Measures - US Customary Measures

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.
    • 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.

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.

Nutrition

Serving: 1portion | Calories: 84kcal | Carbohydrates: 5g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 20mg | Potassium: 212mg | Fibre: 1g | Sugar: 2g | Vitamin A: 500IU | Vitamin C: 23.3mg | Calcium: 21mg | Iron: 0.9mg

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