These Roasted Cherry Tomatoes are my go-to snack and highly addictive! It is simple, reliable, and honestly, one of those easy recipes that you can use for a lot of other dishes. The cherry tomatoes turn soft and sweet, the olive oil brings everything together, and the flavor is so rich for something made with just a few ingredients. They are great to throw on a salad or just eat by the handful!
Roasted veggie lovers, unite! If you are looking for more classic roasted vegetable recipes, I have quite a few that pair perfectly with this one. My Easy Roasted Red Peppers and Roasted Eggplant are both great options to round out a meal or use in my delicious Eggplant Caponata. They are simple, full of flavor, and perfect for building out a table of easy sides. Trust me, once you start roasting vegetables this way, you will want them in your regular rotation.
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Ingredient Notes
See recipe card for quantities.
Cherry tomatoes: Look for bright, firm cherry tomatoes with smooth skins. They should feel slightly firm but not hard. If you only have grape tomatoes, those will work too, just expect a slightly firmer texture after roasting.
Olive oil: Use a good quality extra virgin olive oil here, since it is one of the main flavors. It helps the tomatoes roast evenly and gives them that rich finish.
Kosher salt: This pulls out the natural sweetness of the tomatoes and balances everything. You can also use sea salt.
Ground black pepper: Adds just enough contrast to keep the flavor from falling flat.
Step-by-Step Instructions
Step 1: Prepare the cherry tomatoes by halving them.
Step 2: Toss the cherry tomatoes with the oil and seasonings in a bowl.
Step 3: Spread the tomatoes out onto the baking sheet in a single layer.
Step 4: Roast until the tomatoes soften and begin to burst. Let them rest briefly so the juices settle. Serve warm or at room temperature. ENJOY!
Storage and Make Ahead
Store your leftover roasted cherry tomatoes in an airtight container in the fridge for up to 4 days.
ROASTED CHERRY TOMATOES RECIPE
Ingredients
- 2 cups cherry or grape tomatoes halved
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2 tablespoons extra virgin olive oil
Instructions
- Preheat your oven to 400°F and line a large baking sheet with parchment paper or lightly coat it with nonstick spray.
- Add 2 cups halved cherry tomatoes to a medium mixing bowl. Add 1 teaspoon kosher salt, ½ teaspoon ground black pepper, and 2 tablespoons extra virgin olive oil. Toss the ingredients until the tomatoes are well coated with oil and seasonings.
- Pour the tomatoes onto your prepared baking sheet, spreading them out into a single layer so they have space to roast.
- Roast at 400°F for 20-25 minutes, until the cherry tomatoes soften, blister, and begin to burst open, releasing their juices.
- Remove the baking sheet from the oven and let the tomatoes rest for about 5 minutes so the juices settle slightly.
- Serve warm or at room temperature as a simple side, spooned over pasta, on a salad, or with crusty bread. ENJOY!
Notes
Nutrition
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