These roasted cherry tomatoes with freshly cracked pepper and lots of garlic flavor are unbelievably delicious. Serve them as an appetizer or added to your favorite pasta dishes!
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Why You’ll Love These Roasted Cherry Tomatoes
These garlicky cherry tomatoes are simple to make and full of flavor. Here are the reasons I think you’ll love them as much as we do:
- Quick: Ready in less than half an hour, they’re perfect for even the most unexpected gatherings.
- Simple: Packed with fresh garlic and olive oil, this cherry tomato recipe can be used in many different ways. All you have to do is toss everything together and into the oven they go!
- Versatile: Serve them by themselves as an appetizer, or add them to crunchy pieces of bread for an effortless bruschetta. We also love adding them to pasta, omelettes or scrambled eggs.
What You’ll Need
It’s all about using fresh tomatoes and garlic for the best flavor. Here’s a quick look at what you’ll need. Scroll down to the recipe card for a printable ingredient list.
- Cherry Tomatoes
- Garlic: Please don’t use garlic powder or garlic paste. Fresh garlic is what you want for this recipe!
- Olive Oil: Any mild flavored cooking oil will work great.
- Salt
- Ground Black Pepper: Freshly ground black pepper will give you the most flavor.
Can I Roast Other Types of Tomatoes?
Of course! Feel free to use roma, cherry, or grape tomatoes for this recipe. As long as they’re meaty and have few seeds, they’ll be perfect for roasting.
How to Make Roasted Cherry Tomatoes
Roasting cherry tomatoes in the oven is easier than you think. Check the printable recipe card at the bottom of the post for more detailed instructions and the exact oven temperature.
- Toss the tomatoes. Preheat the oven and toss all of the ingredients in a bowl until well combined. Spread them out on a baking sheet.
- Roast them. Pop the tray into the oven until the tomatoes are soft and fragrant. Remove them from the oven. Serve and enjoy.
Helpful Tips
- Line the tray: To make sure nothing sticks to the tray as you roast the tomatoes, line it with parchment paper or a silicone baking mat.
- Leave them whole: Roasting whole cherry tomatoes makes for an easier, quicker version of this recipe that’ll literally make them explode with flavor when you bite into them.
- Add thyme: Sprinkling 3-4 thyme sprigs on top before placing the tomatoes in the oven will infuse this easy appetizer with extra flavor.
- Don’t overcrowd the tomatoes: Especially if you’re making a large batch or are using a small baking tray, it’s important not to overcrowd the tomatoes so they can caramelize. You might have to roast in batches but it’s so worth it.
Ways To Use Roasted Cherry Tomatoes
Pair the roasted tomatoes with crostini or toasted bread slices for a bruschetta style appetizer. Spreading the bread with any leftover hummus is also super yummy. To incorporate them into your main dishes, use the tomatoes to top your favorite pastas and pizza. For some inspiration, try them on top of fettuccine with Alfredo Sauce or Spaghetti Puttanesca.
How to Store & Reheat Leftovers
- Store in the fridge: Once fully cooled, refrigerate any leftovers in an airtight container for up to 5 days. Keep them away from heat and sunlight when on the counter for reheating or serving.
- To reheat: Microwave them for up to 30 seconds or until warm. You can also heat them in a pan over medium-low heat for 5-6 minutes.
More Easy Side Dishes
Garlic Roasted Cherry Tomatoes
Ingredients
- 2 (10 oz containers) cherry tomatoes, halved
- 6 large garlic cloves, minced
- 2 tablespoons olive oil, or avocado oil
- 1 teaspoon kosher salt
- 2 teaspoons freshly cracked black pepper
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Instructions
- Preheat oven to 375°F. Prepare a baking sheet with parchment paper for easy clean up.
- In a medium bowl, toss together tomatoes, garlic, olive oil, salt and pepper. Transfer to prepared baking sheet and spread into an even layer.
- Bake for 20 to 25 minutes, until tomatoes are soft and very fragrant.
- Eat immediately standing over the sink with a kitchen fork…or on top of your favorite pasta, pizza, or even grilled chicken breasts!
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These are delicious. I add them to some greens pasta with some herb goat cheese. It’s good hot as well as a cold salad. It’s important to add the cheese while everything is hot to make a creamy yummy texture.
Second time making this recipe. Doubled it this time. Absolutely delicious and great way to use some of my garden’s cherry tomatoes abundance. I love a spoonful of these on almost anything.
SO easy, SO delicious, DOUBLE the recipe. Tossed on Italian bread with a drizzle of finishing olive oil. Also great on pasta and definitely trying it on homemade pizza next. We ate this at room temperature. Divine.
This is mine second time making these and my family loves them.
yummy
Can these be frozen? I would like go keep for wintertime?
Yes! You can freeze them for up to 6 months. They will be soft once thawed, but still delicious added to different recipes!
OH EM GEE, these are delicious!!!! I made them at 8:30 this morning. My house smelled so good. I confess, I ate a few right out of the baking sheet. This is a keeper!!!
I want to use these as part of my “Grilled Cheese Bar” for a party – would I be able to make them ahead of time (morning of or day before), or will they be soggy and lose all texture?
Delicious
Hi Chelsea! They do sadly get soggy. I enjoy leftover ones in omelettes or stirred in pasta, but I really do find them to have the best texture fresh. You could always prep them ahead and just need to pop them into the oven when everyone arrives.
Love instruction nr. 4: Eat them over the sink …..
Could be me.
This shows how good this tasts
Thanks for sharing this recipe
Just made these with our dinner tonight 12/2/22 and they were DELICIOUS! Followed the recipe as is. I will definitely make these again…many more times. 🙂
So many cherry tomatoes in the garden, I was desperate to use them. This is it… the amount of garlic and pepper make it so good. Smell reminds me of shrimp scampi because of the garlic! Highly recommend
Made these from home grown plants. Followed the recipe except I ran out of the fresh pepper corns, so maybe only had 1 tsp instead of 2. I spread pieced of sourdough with mayo, covered the top with the roasted tomatoes, some grated parmesan, and fresh basil. Put it straight on the oven rack at 400, drip pan below, for 5 -10 mins (til cheese is melted). Cool for a couple minutes, and yum! Next time, I used basil olive oil in place of evoo, garlic salt (because I was out of fresh cloves of garlic), and feta cheese crumbled on top. Also yum! Thanks for the recipe!
Great with pan fried sea bass
Looks great! Just double checking… the amount of pepper seems really high. Is 2 tsp correct?
Yes, but if you less pepper, use 1 teaspoon. 🙂
Excellent
These are outstanding! I put the cookie sheets in the freezer after roasting and cooling, then put them, layered, in a flat ziplock box in the freezer. I take out what I need as a garnish, bruschetta, additive to pasta, breakfast toast and cream cheese, green beans, etc. etc……hence, I have a weight problem!! They are fabulous, and I use large tomatoes sliced up thickly, in the same way. Gets rid of tons of toms in a delicious way!
Made this with my bumper crop of garden tomatoes so delicious!! I did let mine cook a bit longer yum!!
So tasty! Excellent recipe, thank you for sharing (I love how you highlighted the need to use good quality EVOO – it says a lot!) I waited a few minutes for the tomatoes to cool off a bit and tossed them with a simple arugula and tarragon salad, it was out of this world delicious. Will be coming back for more!
This was delicious. Made it exactly like the recipe. We broke our Ramadan fast with this, a perfect dish when you need something light and refreshing. What is amazing is how much the kids enjoyed it. I can’t wait to make it again!
I am not a big fan of tomatoes, but this recipe is amazing! I plopped them in a white wine sauce and they went very well with my pasta!