Can I use grape tomatoes instead of cherry tomatoes?

Absolutely. Grape tomatoes work just as well. Slice them in half and proceed exactly as you would with cherry tomatoes. The flavor and texture will be just as sweet and delicious.

Will this recipe work with large tomatoes?

Yes, you can use larger tomatoes if that’s what you have. Just cut them into bite-sized pieces and keep an eye on them in the oven, as they may take a bit longer to roast fully.

Can I roast the tomatoes ahead of time for a party?

Definitely. Roasted cherry tomatoes are perfect for making ahead—they’re delicious served warm, at room temperature, or even cold. In fact, the flavors deepen as they sit, making them ideal party fare.

How do I keep the tomatoes from becoming too watery?

For the best caramelization, halve your tomatoes and place them cut side up, allowing excess moisture to evaporate. Using a hot oven (400°F) is key, and don’t overcrowd the pan.

Roasted Cherry Tomatoes Recipe

Description

Easy and flavorful roasted cherry tomatoes, seasoned with olive oil, garlic, and herbs, then caramelized in the oven. Perfect as an appetizer, side, or topping for salads and dishes.

Ingredients

Units Scale

Vegetables

16 ounces cherry tomatoes, halved

Oils & Seasonings

2 tablespoons olive oil
1 teaspoon minced garlic
1/2 teaspoon Italian seasoning
Salt and pepper, to taste

Fresh Herbs & Miscellaneous

2 tablespoons fresh minced herbs such as parsley, basil or chives
Cooking spray

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Instructions

Preheat and Prepare Baking Sheet – Preheat your oven to 400°F (200°C). Lightly grease a baking sheet with cooking spray or a thin layer of oil to prevent sticking.
Prepare Tomatoes – Slice the cherry tomatoes in half and arrange them cut-side up in a single layer on the prepared baking sheet for even roasting.
Mix Seasoning – In a small bowl, combine olive oil, minced garlic, Italian seasoning, salt, and pepper. Stir well to create a uniform mixture.
Season Tomatoes – Drizzle the olive oil and herb mixture evenly over the tomatoes, then gently toss or use your hands to coat all tomatoes thoroughly.
Bake – Place the baking sheet in the oven and bake for 25 minutes, or until the tomatoes are softened and starting to caramelize around the edges.
Garnish and Serve – Remove from the oven, sprinkle with fresh minced herbs, and serve warm as an appetizer, spread, or topping for dishes like salads, pasta, or toast.

Notes

Use a rimmed baking sheet to contain tomato juices.
Experiment with different fresh herbs for unique flavor profiles.
Roasted tomatoes can be stored in an airtight container in the refrigerator for up to 3 days.
Great for meal prep and as a topping for crostini or grain bowls.

Nutrition

Serving Size: 1/4 of recipe
Calories: 84 kcal
Sugar: 3 g
Sodium: 13 mg
Fat: 7 g
Saturated Fat: 1 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 5 g
Fiber: 1 g
Protein: 1 g
Cholesterol: 0 mg