Garlic Roasted Cherry Tomatoes: in just 30 minutes and with five simple fresh ingredients, you can be enjoying the best roasted tomatoes you have ever eaten!
Roasted Cherry Tomatoes
These little roasted tomatoes are epic flavor bombs to be added to pastas, on top of proteins or eaten just by themselves!
Since this is such a simple side dish recipe, what makes it so divine are the FRESH ingredients.
Gorgeous ripe red tomatoes, with pungent fresh garlic, extra virgin olive oil, kosher salt and freshly cracked black pepper.
You are going to fall in love at first bite with these crazy flavorful roasted tomatoes, I promise you.
What Kinds of Tomatoes Are Best for Roasting?
You can roast any type of tomato that you have already, but I really recommend you choose one that is more meaty.
Like a roma tomato, cherry tomato, grape tomato… any tomato that has less liquid.
However, no matter what type of tomato you have, you need to cut it into chunks.
For something like a cherry tomato, you can leave them whole or slice them in half.
If you leave them whole, when you bite into them, they will burst in your mouth!
Just a fair warning, as I have surprised many a guest with my exploding roasted tomatoes before! ;-)
Fresh Ingredients Mean More Flavor!
You want to make sure you use the freshest of ingredients for optimal flavor in this roasted cherry tomato recipe.
So besides the fresh tomatoes, you also want to use a good quality extra virgin olive oil and fresh minced garlic.
Don’t use that garlic that is packed in olive oil or sold in a jar, it really has a fraction of the flavor. I swear.
If you aren’t a big fan of mincing garlic, and let’s be honest — who is, get yourself a good garlic press.
If you don’t already have one, this is my favorite garlic press (affiliate link). Super simple design and really easy to clean.
Lastly, you want freshly ground black ground pepper. It finishes off the flavor of these roasted tomatoes perfectly!
How to Eat Roasted Cherry Tomatoes
We have been grilling a lot of chicken and doing easy pastas — so I have been making these Garlic Roasted Cherry Tomatoes a few times a week to add flavor to just about every dish!
There are SO many different kinds of uses for these little flavor bombs.
For starters, they are perfect all on their own as a side dish. Bonus: this roasted tomato recipe is low carb and gluten free.
If you are looking for more low carb side dish recipes, check out my favorites: The Best Creamed Spinach, Creamy Baked Brussel Sprouts, Caprese Stuffed Avocados and The Best Mashed Cauliflower.
However, they can also be used in a ton of other ways: on top of homemade pizzas (with some goat cheese and spinach!!), in a light pasta with some fresh basil, tossed with fresh mozzarella balls or as a topping to some grilled chicken breasts.
Besides eating them as is, these are two of my favorite ways to use these Garlic Roasted Cherry Tomatoes: Creamy Goat Cheese Pasta and Tomato & Goat Cheese Toasts.
If you love roasted tomatoes, you are going to really love this simple garlic version! Plus, they only take 30 minutes or less to make.
Just read the comments below to see how well loved this Garlic Roasted Cherry Tomato recipe truly is.
This is actually a very old recipe from 2012, that I came back to update with new photos and a video, because it’s still so popular after all this time!
If you love this tomato recipe, make sure and check out my absolute favorite one-skillet Caprese Chicken!
Garlic Roasted Cherry Tomatoes Recipe
Garlic Roasted Cherry Tomatoes: in just 30 minutes and with five simple fresh ingredients, you can be enjoying the best roasted tomatoes you have ever eaten!
Ingredients
- 2 (10 oz) containers cherry tomatoes, halved
- 6 garlic cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 2 teaspoons fresh cracked black pepper
Instructions
- Preheat oven to 375°F.
- In a medium bowl, toss together tomatoes, garlic, olive oil, salt and pepper. Transfer to a baking sheet and spread into an even layer.
- Bake for 20-25 minutes, or 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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Nutrition Information:
Yield:
4 servingsServing Size:
1 servingAmount Per Serving: Calories: 70Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 530mgCarbohydrates: 2gFiber: 0gSugar: 0gProtein: 0g
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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?
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. :)
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!
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. :)
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 eat these with everything! I’m going to slather some sourdough crispbread with hummus and top it with some just as soon as they’re out of the oven. :)
[…] like this pasta dish best with oven-roasted cherry tomatoes with garlic. So […]
Looks yummy. I’ve tried to make this for my family, and my family really love it. I will introduce your recipe for my friends. Thank you so much. I love it.
Wow, your recipe is so awesome. I have never known this recipe. Thanks for sharing. I will try to follow your recipe and I hope it looks delicious as your picture. I will share this recipe for my friends and my family. I think they love it too.
That’s so great!!! Your share is very awesome. I really love cooking. I hope you will share more recipe like these. Thank you for sharing.
Outstanding!!!! I did add some Rosemary & oregano when roasting. Going to toast some Baggett w/parmesan, goat cheese w/toasted walnuts & the roasted tomatoes w/ basil. OUTSTANDING RECIPE HATS OFF!!!
What an awesome dish!!!. Thank you for sharing. I love your recipe very much. I think your dish is very delicious. I will make this recipe for my family and my friend. I hope you have more recipe like this.
They are lovely. Can I freeze them after roasting?
Yes you can but texturally they will become very very soft and mushy and loose shape once thawed.