Simple Roasted Cherry Tomatoes (Baked Cherry Tomatoes)

5 from 14 votes
Jump to Recipe

This post may contain affiliate links. Please read our disclosure policy.

How to roast cherry tomatoes with just 4 ingredients (salt and pepper included) – for lightly caramelized, sweet, flavor-packed morsels that burst with flavor! The roasted cherry tomatoes are perfect for topping toast, adding to pasta dishes, pizza, salads, or even freezing for several months!

Roasted cherry tomatoes in a pan

I’ve already shared several methods for preserving tomatoes: including “sun-dried” tomatoes, tomato puree, tomato juice, and even slow-roasted tomato confit. However, this simple roasted cherry tomatoes method is perfect for making the most of fresh, ripe, in-season summery cherry tomatoes to add to and garnish dishes all through summer.

However, perhaps even more impressive, this recipe for roasted cherry tomatoes is perfect for bringing more life to those slightly lackluster out-of-season tomatoes (and the ones that are starting to wrinkle a little in your kitchen) too! Just like with the slow-roasted version, these baked cherry tomatoes soften and caramelize in the oven for a sweeter, deeper (more concentrated), layered flavor and tender texture.

Roasted tomatoes with cheese on a toast

Best of all, this method requires just minutes of prep and (unlike the confit version) way less oil! And what little oil you do use helps improve the nutrition of this recipe – as cooking tomatoes with olive oil helps to increase the absorption of healthful lycopene and other nutrients!

Oh, and did I mention that you can then store the oven-roasted cherry tomatoes in the freezer for up to 6 months?! That way, you’ll be enjoying these little flavor bombs whenever the desire hits, no matter the season!

Want to save this recipe?

Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from me every week!

The Ingredients

Ingredients for roasted tomatoes
  • Tomatoes: I used in-season vine-ripened cherry tomatoes for the best flavor. Use the ripest, tastiest cherry tomatoes (red or mixed color) you can find. This method still also works well with plum tomatoes and other similar small tomatoes all year-round, though.
  • Olive oil: I recommend using high-quality extra virgin olive oil.
  • Salt & Pepper.

Optional Add-Ins and Recipe Variations

Cherry tomatoes roasted with olive oil, salt, and pepper are already delicious enough; however, here are some additional ways to add flavor.

  • Herbs/Spices: feel free to combine the oven roasted cherry tomatoes with herbs like oregano, thyme, rosemary, or red pepper flakes. You could alternatively use dried herbs or a mix like Italian seasoning or even za’atar.
  • Sugar: just a tiny pinch of sugar can further caramelize within the oven and balance against the acidity in the tomatoes.
  • Garlic: garlic and cherry tomatoes are a match made in heaven. I like to add thick garlic slices (as they won’t burn as quickly), but you could also use minced garlic.

How to Roast Cherry Tomatoes

First, preheat the oven to 400ºF/200ºC.

Then rinse and dry the cherry tomatoes and place them in an oven-safe dish.

I used a cast-iron pan this time. However, in general, it’s advised that you use non-reactive cookware when cooking acidic ingredients like tomatoes. That includes glass, ceramic, and stainless steel. Meanwhile, reactive cookware includes copper, iron (and cast iron), aluminum, and non-stainless steel. This is because they can release atoms into the food and impact the flavor/color.

Drizzle the tomatoes with olive oil and sprinkle with a bit of salt and pepper.

While you can technically remove the vines for roasting, I like to save that until after roasting as it helps them hold their shape more while roasting, AND they look great for presentation, too!

Steps for preparing tomatoes

Then, roast the cherry tomatoes in the oven for 20-25 minutes, or until the tomatoes start to blister and are very tender.

The time will vary slightly based on the size of tomatoes, the type of baking pan used, and your oven. It can take up to 40 minutes, in my experience.

Enjoy the oven-roasted tomatoes either warm or at room temperature for the best results!

Roasting tomatoes in the oven

How to Store Roasted Cherry Tomatoes?

Store: you can store any leftover oven-roasted cherry tomatoes in an airtight container in the fridge for 3-4 days.

Note that while they sit, the tomatoes will release more juices, perfect for using as a “sauce” for dishes. I love to combine mine with high-quality extra virgin olive oil and use it as a bread dip.

Freeze: Freezing roasted cherry tomatoes is simple. Freeze either in a freezer-safe bag or freezer-safe airtight container for between 4-6 months. Then, allow them to thaw in the fridge or reheat from frozen.

Reheat: you can reheat the cooked cherry tomatoes in the oven, microwave, or even on the stovetop. No matter which method you use, the tomatoes will soften and “fall apart” further into a sauce consistency – but still taste delicious!

Roasted cherry tomatoes in a pan

How to Use Roasted Cherry Tomatoes?

Let me know in the comment what your favorite ways to enjoy oven-roasted cherry tomatoes are!

Roasted tomatoes in a pan and on a toast

Recipe Tips and FAQs

  • Please don’t waste the juices: while roasting cherry tomatoes, they will begin to burst and release their juices. Make sure to pour these juices over your dish for extra flavor!
  • To roast cherry tomatoes in an air fryer: you can optionally line your air fryer with a “liner” (like parchment paper) or some foil. Then add the tomatoes, oil, and seasoning, and cook at 400ºF/200ºC for 10-14 minutes (or until tender and beginning to burst). 
  • Roasting the tomatoes halved: I like roasting cherry tomatoes whole as it helps them retain more of their juices while still caramelizing and adding depth to the flavor. However, you can also chop the cherry tomatoes in half before baking. These will slightly dry out in the oven and shrivel up more.
  • For a smoky/charred flavor: you can broil the tomatoes for a few minutes at the end of the roasting process.

More Ways to Enjoy Tomatoes

If you try this simple method for roasted cherry tomatoes, I’d love to hear your thoughts/questions below. Also, I’d appreciate a recipe card rating below, and feel free to tag me in your recipe recreations on Instagram @Alphafoodie!

Simple Roasted Cherry Tomatoes (Baked Cherry Tomatoes)

5 from 14 votes
By: Samira
How to roast cherry tomatoes with just 4 ingredients – for lightly caramelized, sweet, flavor-packed morsels that burst with flavor! The roasted cherry tomatoes are perfect for topping toast, adding to pasta dishes, pizza, salads, or even freezing for several months.
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4

Ingredients 
 

  • 1 lb cherry tomatoes or plum tomatoes; red or rainbow work
  • 1 Tbsp olive oil high-quality, extra virgin
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions 

  • Preheat the oven to 400ºF/200ºC.
  • Rinse and dry the cherry tomatoes and place them in an oven-safe dish.
    In general, it's advised that you use non-reactive cookware when cooking acidic ingredients like tomatoes. That includes glass, ceramic, and stainless steel.
  • Drizzle the tomatoes with olive oil and sprinkle with a bit of salt and pepper.
    While you can technically remove the vines for roasting, I like to save that until after roasting as it helps them their shape more while roasting, AND they look great for presentation, too!
  • Roast the cherry tomatoes in the oven for 20-25 minutes, or until the tomatoes start to blister and are very tender. The time will vary slightly based on the size of tomatoes, the type of baking pan used, and your oven. It can take up to 40 minutes, in my experience.
  • Enjoy the oven-roasted tomatoes either warm or at room temperature for the best results!

How to Store Roasted Cherry Tomatoes?

  • Store: you can store any leftover tomatoes in an airtight container in the fridge for 3-4 days.
    Note that while they sit, the tomatoes will release more juices, perfect for using as a "sauce" for dishes. I love to combine mine with high-quality extra virgin olive oil and use it as a bread dip.
    Freeze: freezing roasted cherry tomatoes is simple. Freeze either in a freezer-safe bag or freezer-safe airtight container for between 4-6 months. Then, allow them to thaw in the fridge or reheat from frozen.
    Reheat: you can reheat the cooked cherry tomatoes in the oven, microwave, or even on the stovetop. No matter which method you use, the tomatoes will soften and "fall apart"’ further into a sauce consistency – but still taste delicious!

Notes

  • Please don’t waste the juices: while roasting cherry tomatoes, they will begin to burst and release their juices. Make sure to pour these juices over your dish for extra flavor!
  • To roast cherry tomatoes in an air fryer: you can optionally line your air fryer with a “liner” (like parchment paper) or some foil. Then add the tomatoes, oil, and seasoning, and cook at 400ºF/200ºC for 10-14 minutes (or until tender and beginning to burst). 
  • Roasting the tomatoes halved: I like roasting cherry tomatoes whole as it helps them retain more of their juices while still caramelizing and adding depth to the flavor. However, you can also chop the cherry tomatoes in half before baking. These will slightly dry out in the oven and shrivel up more.
  • For a smoky/charred flavor: you can broil the tomatoes for a few minutes at the end of the roasting process.
 
Optional add-ins:
  • Herbs/Spices: feel free to combine the oven-roasted cherry tomatoes with herbs like oregano, thyme, rosemary, or red pepper flakes. You could alternatively, you dried herbs or a mix like Italian seasoning or even za’atar.
  • Sugar: just a tiny pinch of sugar can further caramelize within the oven and balance against the acidity in the tomatoes.
  • Garlic: garlic and cherry tomatoes are a match made in heaven. I like to add thick garlic slices (as they won’t burn as quickly), but you could also use minced garlic.
 
Check the blog post for more tips and serving suggestions!
Course: Appetizer, DIYs, Side
Cuisine: Italian
Freezer friendly: 4-6 Months
Shelf life: 3-4 Days

Nutrition

Calories: 52kcal, Carbohydrates: 5g, Protein: 1g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Sodium: 303mg, Potassium: 249mg, Fiber: 1g, Sugar: 3g, Vitamin A: 555IU, Vitamin C: 26mg, Calcium: 13mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

5 from 14 votes (13 ratings without comment)

Leave a comment

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

Recipe Rating




2 Comments

  1. Nan says:

    5 stars
    Delicious. I used them in the sandwich with burrata, basil and roasted garlic. Tip: use the roasting setting in your oven or they will take quite long (I forgot )

    1. Support @ Alphafoodie says:

      Thank you so much for sharing this!