Roasted Cherry Tomatoes with Garlic and Balsamic

Name: Roasted Cherry Tomatoes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 pint cherry tomatoes (2 cups); 1 tablespoon fresh garlic (minced); 2 tablespoons olive oil (extra-virgin); 1 tablespoon aged balsamic vinegar; 1/2 teaspoon Diamond Crystal kosher salt (or 1/4 teaspoon of any other salt, including Morton kosher salt); 1/4 teaspoon black pepper; 1/2 teaspoon dried thyme; 2 tablespoons parsley (chopped, for garnish, or basil)

Jump to Recipe

These roasted cherry tomatoes are quick, flavorful, and versatile. Ready in about 30 minutes, they are a simple way to elevate fresh tomatoes.

Roasted cherry tomatoes are served in a white baking dish.

I enjoy raw tomatoes in tomato salad, cucumber tomato salad, and Caprese salad. I also love them cooked, and this recipe is a great example. Cooking concentrates and brings out their unique flavor, making them more savory than sweet. That simple transformation is what makes this recipe such a favorite in my kitchen.

Ingredients

See the recipe card for exact measurements. Here are my comments on some of the ingredients.

Cherry tomatoes: Try to pick ripe yet firm, bright red tomatoes.
Olive oil: Please use high-quality extra-virgin olive oil.
Balsamic vinegar: It becomes caramelized, almost sweet, as it bakes.
To season: Kosher salt, black pepper, and dried thyme.

Variations

Instead of olive oil, you can use melted butter.
Add a handful of pitted kalamata olives or 1-2 tablespoons of capers.
Replace the thyme with oregano. Another tasty option is Italian seasoning.
Sprinkle the tomatoes with 2 tablespoons of grated Parmesan cheese while they are still hot.
Garnish the tomatoes, after pulling them out of the oven, with fresh herbs. The two photos below show my favorite options - parsley and basil.

Roasted cherry tomatoes are served in a baking dish. — Parsley

Roasted cherry tomatoes are topped with basil. — Basil

Instructions

The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.

Place the tomatoes in a medium bowl. Add the garlic, olive oil, vinegar, salt, pepper, and dried thyme. Stir to coat.

Mixing cherry tomatoes and seasonings in a bowl.

Transfer the tomatoes to a small, 1-quart baking dish.

Transferring the tomatoes to a baking dish.

Bake the tomatoes until they are soft and beginning to burst, about 20 minutes. Let them rest for 5-10 minutes before serving.

Recipe Tips

These tomatoes taste better after they've had a chance to rest. So, while it's OK to serve them immediately, it's best to let them rest for 5-10 minutes first. You can also serve them after they've cooled to room temperature.
The flavor profile of this dish is very savory. You can add a teaspoon of honey or maple syrup to balance it out and add a hint of sweetness.

Recipe FAQs

Should I slice the tomatoes before cooking them?

There's no need to slice them. When serving them raw, it's a good idea to slice them because they tend to slide off forks. But when cooked, they become soft and easy to handle with a fork, so there's no reason to slice them.

Should I peel the tomatoes before cooking?

No, you shouldn't. Their skin is tasty, nonintrusive, and bakes well, so there's no reason to go through so much trouble.

Should I bake the tomatoes covered or uncovered?

Please bake them uncovered. Covering will make them steam in their own juices. We want them roasted, not steamed.

Can I use regular vinegar?

Please don't. Balsamic vinegar adds a hint of sweetness, while regular vinegar adds too much acidity.

Serving Suggestions

These tomatoes pair well with meat, poultry, and fish. I love them with steaks! The two photos below show them served with pork steak and with chuck eye steak (in that photo, you can also see them topped with grated Parmesan).

Roasted cherry tomatoes are served with pork steak. — Pork steak

Roasted cherry tomatoes are topped with Parmesan and served with steak. — Chuck eye steak

I also like to use them as a bruschetta topping and serve them as an appetizer, as shown in the image below. This bruschetta was made with almond flour bread.

Bruschetta made with roasted cherry tomatoes.

Storing and Using the Leftovers

You can keep the leftovers in an airtight container (like the one shown below) in the fridge for 3-4 days.

Roasted cherry tomatoes are stored in a glass container.

Gently reheat them, covered, in the microwave, or serve them cold. The two photos below show the cold leftovers served as part of an appetizer plate that also included boiled shrimp with cocktail sauce, and for breakfast with fried eggs and avocado. I topped the avocado and the tomatoes with everything but the bagel seasoning.

Roasted cherry tomatoes are served as a part of an appetizer plate. — Appetizer plate

Roasted cherry tomatoes are served for breakfast with eggs and avocado. — Breakfast of champions!

Recipe Card

4.95 from 35 votes

Roasted Cherry Tomatoes

These roasted cherry tomatoes turn sweet, juicy tomatoes into a rich, savory side dish. They're ready in about 30 minutes and delicious with just about anything.

Prep Time10

Cook Time20

Total Time30

Course: Side Dish

Cuisine: Italian

Servings: servings

Calories: 150kcal

Author: Vered DeLeeuw

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Video

Ingredients

▢ 1 pint cherry tomatoes - 2 cups
▢ 1 tablespoon fresh garlic - minced
▢ 2 tablespoons olive oil - extra-virgin
▢ 1 tablespoon aged balsamic vinegar
▢ ½ teaspoon Diamond Crystal kosher salt - or ¼ teaspoon of any other salt, including Morton kosher salt
▢ ¼ teaspoon black pepper
▢ ½ teaspoon dried thyme

Optional:

▢ 2 tablespoons parsley - chopped, for garnish, or basil

Instructions

Preheat the oven to 425°F. Place the tomatoes in a medium bowl. Add the garlic, olive oil, vinegar, salt, pepper, and dried thyme. Stir to coat.
1 pint cherry tomatoes, 1 tablespoon fresh garlic, 2 tablespoons olive oil, 1 tablespoon aged balsamic vinegar, ½ teaspoon Diamond Crystal kosher salt, ¼ teaspoon black pepper, ½ teaspoon dried thyme
Transfer the tomatoes to a small, 1-quart baking dish.
Roast the tomatoes until they are soft and beginning to burst, about 20 minutes. Let them rest for 5-10 minutes, garnish with chopped parsley (if using), and serve.
2 tablespoons parsley

Notes

Seasonings, especially salt, are guidelines. Please adjust to taste.
The flavor profile of this dish is very savory. You can add a teaspoon of honey or maple syrup to balance it out and add a hint of sweetness.
There's no need to peel and/or slice the tomatoes before cooking them.
The tomatoes taste better after they've had a chance to rest. So, while it's OK to serve them immediately, it's best to let them rest for 5-10 minutes first. You can also serve them after they've cooled to room temperature.
The leftovers keep well in the fridge, in an airtight container, for 3-4 days. Gently reheat them, covered, in the microwave or serve them cold like antipasti.

Nutrition per Serving

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Most recipes are low-carb and gluten-free, but some are not. Recommended products are not guaranteed to be gluten-free. Nutrition info is approximate - please verify it. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.

Roasted Cherry Tomatoes

Ingredients

Variations

Instructions

Recipe Tips

Recipe FAQs

Serving Suggestions

Storing and Using the Leftovers

Recipe Card