• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
It's Not Complicated Recipes
  • Home
  • Recipes
  • Blog
  • About
  • Kitchen Tips
  • Subscribe
  • Contact
menu icon
go to homepage
  • Recipes
  • About
  • Subscribe
  • Get in touch
search icon
Homepage link
  • Recipes
  • About
  • Subscribe
  • Get in touch
×
Home » Recipe Index » Side Dishes

Roasted Cherry Tomatoes

Published: Apr 13, 2020 · Updated: Nov 22, 2024 Author: Alexandra Cook

For the full recipe including quantities and method, click the "jump to recipe" button, or scroll through and read our helpful tips along the way.

2683 shares
Jump to Video Leave Review
Pinterest image with photos of Roasted Cherry Tomatoes.
Pinterest image with photos of Roasted Cherry Tomatoes.
Pinterest image with photo of Roasted Cherry Tomatoes.
Pinterest image with photos of Roasted Cherry Tomatoes.
Pinterest image with photo of Roasted Cherry Tomatoes.
Pinterest image with photo of Roasted Cherry Tomatoes.
Pinterest image with photo of Roasted Cherry Tomatoes.
Pinterest image with photos of Roasted Cherry Tomatoes.
Pinterest image with photos of Roasted Cherry Tomatoes.
Pinterest image with photos of Roasted Cherry Tomatoes.

Easy to prepare and so delicious, you will find that there are many ways in which to enjoy Roasted Cherry Tomatoes. The simple method of roasting the tomatoes heightens and brightens their flavour. Serve as a side dish, with pasta, on salads and more!

We loved this recipe. We used the roasted tomatoes with a pesto macaroni. Wonderful taste!

– Julieta

Baking dish with Roasted Cherry Tomatoes, with a silver spoon scooping into them.
Jump to:
  • Why You’ll Love This Recipe:
  • Ingredients and Substitutions:
  • How To Make Roasted Cherry Tomatoes:
  • Tips for Success, Storage and FAQs:
  • Top Tip:
  • Serving Suggestions:
  • More Delicious Recipes For You To Try:
  • Roasted Cherry Tomatoes

Why You’ll Love This Recipe:

  • Just roasting the tomatoes for 30 minutes in the oven makes a wonderful dish with a naturally sweet flavour which is balanced by a gentle tang of acidity.
  • The roasting produces tomatoes which are juicy and full flavoured. Their sugars slightly caramelise and add to the depth of flavour.
  • If the tomatoes are not at their best or in season, the solution is to roast them. Roasting is a great way to improve less than ideal tomatoes, be it during winter or at any other time of the year. It concentrates their flavour, enhancing their natural sweetness.
  • Cooking tomatoes improves their nutritional value. Tomatoes contain lycopene, a powerful antioxidant. Scientific studies have discovered the increased nutritional benefit which is obtained by cooking tomatoes. The studies have shown that the human body can absorb more lycopene from a cooked tomato than a raw tomato.
  • As well, tomatoes which are cooked with olive oil have an even higher nutritional absorption rate. This is one of the many benefits of the Mediterranean diet where tomatoes are often cooked in olive oil.
  • Roasting the tomatoes is also an ideal way to keep some for the weeks or months ahead. I like to freeze some in zip-lock bags to use as a quick pasta sauce.

Recipe Inspiration: whilst I enjoy tomatoes prepared in this quick, simple manner, let me first clarify. To me, there are few things better in the culinary world than a perfectly ripe tomato, picked fresh from the vine. However, at times I want to enjoy tomatoes but can’t source them this way, roasting is the answer!

Ingredients and Substitutions:

Please see the recipe card further along in the post for exact quantities of ingredients and the full method.

Ingredients in this recipe on a white marble background.
  • Cherry tomatoes: cherry tomatoes are ideal for roasting. They contain a higher amount of naturally occurring sugar than their larger relatives. Roasting the tomatoes intensifies their flavour and caramelises the sugars, adding extra flavour. If you have some cherry tomatoes that are a little past their prime and have become wrinkled, do not throw them out. This is a great way to avoid wastage; they respond well to roasting, becoming extra sweet and suitable for many uses.
  • Garlic: I use fresh garlic cloves and chop them finely. The flavour of fresh garlic is superior to the bottled variety.
  • Extra virgin olive oil: for the best flavour, I encourage you to use the best olive oil that you have.
  • Fresh basil: basil and tomatoes are two foods that just go together. There are so many recipes which call for the use of these two ingredients that they almost seem inseparable. In fact, such is their relationship that they love to be planted near each other in the garden. It is said that basil helps repel insects and improves the growth and flavour of tomatoes.
  • Dried oregano: Whilst I generally prefer to use fresh herbs, this is one instance when I prefer to use dried.
  • Sugar: whilst cherry tomatoes are sweeter than their larger relatives, I still find that they benefit from the addition of a small amount of sugar to counteract their natural acidity.
  • Sea salt and black pepper: season the dish to your taste.

How To Make Roasted Cherry Tomatoes:

Please see the recipe card further along in the post for exact quantities of ingredients and the full method.

Steps 1-2 of preparing this recipe: slicing the tomatoes and the tomatoes and seasonings in a baking dish.

1 – Prepare the tomatoes:
Whilst your oven is preheating, wash the tomatoes, thoroughly dry them and then cut them in half.

2 – Add to your baking dish/pan:
Add the tomatoes to a non-reactive baking dish or pan which is large enough to hold them in a single layer.

I toss the tomatoes with olive oil then sprinkle with minced garlic, basil leaves, dried oregano, sugar, salt and pepper.

Step 3 of preparing this recipe: the roasted tomatoes ready for serving.

3 – Roast the cherry tomatoes:
Roast the tomatoes for 30-40 minutes, until the tomatoes are cooked and the edges are slightly charred.

They can be used immediately or you can store them in the fridge for 3 days.

Hint: check that the seasoning is to your liking prior to using.

White oval plate topped with Roasted Cherry Tomato Pasta, with a silver spoon on the side.

Tips for Success, Storage and FAQs:

Can the Roasted Cherry Tomatoes be made in advance?

They can be made and stored in the fridge in an airtight container for up to three days.

Can they be frozen?

Yes, you can freeze them. You can extend the flavour of summer tomatoes with the simple method of roasting. Buy a batch while they are still a reasonable price. Roast them and then freeze them; they will bring the bright taste of summer to dull winter days. Ladle the cooled roasted tomatoes into zip-lock freezer bags and store in the freezer for up to three months.

What is a non-reactive pan?

It is important to roast the tomatoes in a non-reactive pan. A non-reactive pan is one which is made from stainless steel, ceramic, glass or is enamelled. A reactive pan is one which may interact with certain acidic foods such as tomatoes. A reactive pan can alter the colour and flavour of the dish.

Top Tip:

In many cases, I advise to use the best quality, fresh ingredients. Although I still recommend this for the olive oil, garlic and seasonings, this is one occasion where the star of the show, the tomatoes, do not have to be at their best. In fact, roasting the tomatoes is a great way to bring new life to tomatoes that are too soft for eating.

Baking dish with Roasted Cherry Tomatoes, with a silver spoon scooping into them.

Serving Suggestions:

These Roasted Cherry Tomatoes are extremely versatile. There are numerous ways in which to use the tomatoes and they are delicious served either warm or at room temperature. Enjoy:

  • In a salad, such as my Roasted Caprese Salad.
  • On crostini/bruschetta – delicious with fresh ricotta and drizzled balsamic glaze.
  • As a simple sauce to serve with pasta.
  • To top a pizza along with our Preserved Chillies in Oil.
  • As a side dish for meat, poultry or fish.
  • A base for fried eggs.
  • Alongside our Gnocchi Alla Romana or with our Ricotta Gnocchi.
  • Part of an antipasto platter.
  • In a risotto.
  • On a platter with a ball of creamy burrata.

The best way to boost out of season tomatoes, or those that lack flavour, is to roast them. The roasted tomatoes can be used in so many ways. Don’t let the simplicity of the recipe deceive you. You will find many ways in which to enjoy tomatoes prepared in this manner.

Enjoy!
Alex xx

More Delicious Recipes For You To Try:

  • Overhead shot of six baked tomatoes sitting on a plate, garnished with some basil.
    Baked Parmesan Tomatoes
  • Two tomato tarts sitting on baking paper, surrounded by some tomato and basil slices.
    Tomato Puff Pastry Tart
  • Whipped Ricotta with Tomatoes
  • Marinated Tomato Salad. A recipe by It's Not Complicated Recipes.
    Marinated Tomato Salad

Stay in touch!
Follow me on Facebook, Pinterest, Flipboard and Instagram and subscribe to my newsletter.

Baking dish with Roasted Cherry Tomatoes, with a silver spoon scooping into them.

Roasted Cherry Tomatoes

Easy to prepare and so delicious, you will find that there are many ways in which to enjoy Roasted Cherry Tomatoes. The simple method of roasting the tomatoes heightens and brightens their flavour. Serve as a side dish, with pasta, on salads and more!
5 from 8 votes
Print Pin Review
Course: Side Dish
Cuisine: Italian
Prep Time: 10 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 40 minutes minutes
Servings: 4 people
Calories: 123kcal
Author: Alexandra Cook – It’s Not Complicated Recipes

Please note:

For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results. All oven temperatures listed are for fan forced.

Ingredients

  • 500 gm (18 oz) cherry tomatoes – or grape tomatoes
  • 3 cloves garlic – finely minced
  • 3 tablespoon (60 ml) olive oil See Note 1
  • 2 tablespoon fresh basil leaves
  • ½ teaspoon dried oregano
  • 1 teaspoon sugar
  • sea salt and freshly ground black pepper – to taste See Note 2

Instructions

  • Preheat the oven to 180 Degrees C (355 F).
  • Wash the tomatoes and thoroughly dry them. Cut any large tomatoes in half. Smaller tomatoes can be left whole, but we recommend piercing them with a sharp knife to stop them from bursting.
  • Toss the tomatoes with the olive oil in a non-reactive pan. (See Note 3.)
  • Spread them out into one layer and sprinkle with the minced garlic, basil leaves, dried oregano, sugar, salt and pepper.
    Roast for 30-40 minutes, until the tomatoes are collapsing and slightly charred.
  • If not serving immediately, cool the tomatoes, place into an airtight container and refrigerate.
    Serve with additional fresh basil leaves, if you wish, when you are ready to serve. (See Note 4.)

Video

Notes

  1.  Tablespoon: we use a standard Australian tablespoon which is 20 ml (4 teaspoons). For readers located elsewhere in the world, please use 1 tablespoon + 1 teaspoon for each tablespoon listed.
  2. Seasoning: adjust the seasoning to your liking – we recommend using sea salt and freshly ground black pepper.
  3. Reactive pans: may be made from copper, aluminium or cast iron and react with acidic foods, such as tomatoes. They may alter the colour and flavour of the food cooked in them. Non-reactive pans are those which are ceramic, stainless steel, glass or enamelled.
  4. Serving: the tomatoes may be served as an appetiser; for example, with crusty bread and a ball of fresh mozzarella or burrata. Be sure to bring the tomatoes to room temperature before serving. Do not serve the tomatoes cold from the fridge; their flavours will be dulled.
  5. Storage: keep in the fridge in an airtight container for up to three days.
  6. Freezing: the tomatoes can be frozen for up to three months.
Made this recipe? We’d be so grateful if you could leave a comment and rating at the bottom of the page!

Nutrition Estimate:

Calories: 123kcal | Carbohydrates: 6g | Protein: 1g | Fat: 10g | Saturated Fat: 1g | Sodium: 14mg | Potassium: 281mg | Sugar: 4g | Calcium: 18mg | Iron: 1mg
Nutritional Disclaimer:

The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.

« Gluten-Free Mini Easter Bundt Cakes
Sous Vide Salmon with Fennel Salad »

Reader Interactions

Comments

  1. Kathy

    September 12, 2024 at 12:59 am

    5 stars
    Delicious and devourable 😊 Added the sugar but it didn’t need it. Drizzled balsamic on top. Yum Yum Yum. Thanks for sharing.

    Reply
    • Alexandra Cook

      September 12, 2024 at 4:55 am

      Thank you, Kathy! 🙂
      Alex xo

      Reply
  2. Dellis

    January 29, 2024 at 12:38 pm

    Absolutely delish

    Reply
    • Alexandra Cook

      January 29, 2024 at 1:55 pm

      Thank you, Dellis 🙂

      Reply
  3. Somayah

    July 06, 2021 at 12:28 am

    This looks amazing … I’m wondering if I could store it in a jar covered with olive oil?

    Reply
    • Alexandra

      July 08, 2021 at 3:38 pm

      Hello Somayah, you could keep them in oil in the fridge for about 3 days but I can’t recommend that you store them longer due to the risk of botulism. I hope this helps. Kind regards, Alex 🙂

      Reply
  4. Maria

    June 24, 2020 at 7:23 pm

    5 stars
    Love the simplicity of this dish and that it can be used in so many ways! Delicious recipe!

    Reply
    • Alexandra

      June 25, 2020 at 11:51 am

      Maria, I love the way that roasting the tomatoes develops the rich flavours. Delicious! 🙂

      Reply
      • Namita Pant

        April 13, 2021 at 3:22 pm

        5 stars
        Was great…thanks

      • Alexandra

        April 13, 2021 at 3:31 pm

        Thank you for letting me know!

  5. Jamie

    June 19, 2020 at 4:31 pm

    5 stars
    Wow I never knew roasted tomatoes could taste so good! We made this and served it over some baked salmon and my family is already asking me to make it again. So glad I tried this recipe. Thank you!

    Reply
    • Alexandra

      June 19, 2020 at 5:22 pm

      Hi Jamie, such a good idea to serve these delicious roasted tomatoes over salmon. I’m so pleased that your family enjoyed it; thank you for letting me know. 🙂

      Reply
  6. Katerina

    April 30, 2020 at 8:50 pm

    5 stars
    I am always surprised how such a simple thing like roasting tomatoes can result in such delicious food! We have had a lovely crop of cherry tomatoes this season so I have been roasting them a lot – the best way to enjoy them (other than eating them right off the plant, of course)! Lovely photos as always, Alex!

    Reply
    • Alexandra

      May 01, 2020 at 5:47 pm

      Hi Katerina, I am so pleased that you also enjoy roasted cherry tomatoes. It is a great way to enjoy them, along with eating them directly from the plant. That is pure pleasure.

      Reply
  7. Robyn

    April 21, 2020 at 8:52 am

    5 stars
    These are so beautiful Alex, and what a simple way of bringing tonnes of flavour to tomatoes. Yum!

    Reply
    • Alexandra

      April 22, 2020 at 3:39 pm

      I love how roasting the tomatoes accentuates their flavours and there’s so many ways to enjoy them.

      Reply
  8. Julieta

    August 24, 2019 at 8:44 pm

    5 stars
    We loved this recipe.
    We used the roasted tomatoes with a pesto macaroni. Wonderful taste! Thanks for this original recipe!!

    Reply
    • Alexandra

      August 25, 2019 at 5:47 pm

      Thank you, Julieta, for the lovely comments, I do appreciate them. 🙂

      Reply
  9. Jess

    January 31, 2019 at 4:30 pm

    5 stars
    I have roasted tomatoes before as well as potatoes and peppers for meal prepping it was. Delish! Great info&recipe

    Reply
    • Alexandra

      January 31, 2019 at 5:03 pm

      Thank you so much, Jess 🙂

      Reply

Leave a Comment Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Hi! I’m Alex.

Welcome to It’s Not Complicated Recipes!

My blog reflects my approach to cooking. I like it to be simple, easily prepared and delicious. 

Learn more

Popular Recipes

  • Round dish of cooked patties sitting on some baking paper, garnished with parsley.
    Chickpea Patties (Vegan and Gluten Free)

  • Overhead shot of Lemon Curd Cake, with a slice missing, sitting on a round white dish.
    Lemon Curd Cake (Gluten-Free Option)

  • up close bowl of soup on a grey cloth, another bowl in the background to the right, some sliced bread to the left and two silver spoons on the side.
    Pumpkin and Sweet Potato Soup

  • Gluten-Free Almond Cookies


Comfort Food

  • Skillet with a tomato sauce and the ricotta gnocchi sitting on top, with a wooden spoon about to combine them.
    Gnocchi di Ricotta (Ricotta Gnocchi)

  • Eggplant Involtini – Italian comfort food

  • Overhead shot of cooked casserole, sitting on a brown cloth, with some parsley, feta and olives around the edge.
    Mediterranean Chicken Casserole

  • Bowl of mac and cheese.
    Bacon Mac and Cheese


Recent Recipes

  • Cooling rack topped with freshly baked Gluten-Free Pistachio Cookies, one broken in half to show the interior.
    Gluten-Free Pistachio Cookies

  • Frying pan with Creamy Tomato Chicken, garnished with some fresh basil.
    Creamy Tomato Chicken

  • Jug of Cherry Sauce, on a cream cloth with some fresh cherries around the edge.
    Easy Cherry Sauce

  • Photo collage of four side dishes: quinoa spinach salad, grilled zucchini, stewed beans and smashed potatoes.
    The Best Side Dish Recipes

Footer

About

  • Our Story
  • Recipes
  • Blog

Disclaimers

  • Privacy Policy
  • Privacy Policy (GDPR)
  • Cookie Policy
  • Accessibility Policy
  • Terms Of Use

Contact

  • Contact
  • Subscribe
↑ back to top

COPYRIGHT © 2025 · IT'S NOT COMPLICATED RECIPES® | ALL RIGHTS RESERVED

2683 shares