Roasted Cherry Tomatoes

Name: Roasted Cherry Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 500 gm (18 oz) cherry tomatoes - or grape tomatoes; 3 cloves garlic - finely minced; 3 tbsp (60 ml) olive oil (See Note 1); 2 tbsp fresh basil leaves; 1/2 tsp dried oregano; 1 tsp sugar; sea salt and freshly ground black pepper - to taste (See Note 2)

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.

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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.

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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.

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

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