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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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.
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.
[…] added veggie sausages for protein) after a suggestion on twitter from my friend Jess. I’m using this recipe to roast the tomatoes, then just grilling the sausages and halloumi and adding some salad leaves […]
Do you think these would maybe work for making a tomato based stew? I was planning on using fresh cherry tomatoes, however, I feel like roasting the beforehand will really add lovely flavour to the stew.
I’m just wondering whether the tomatoes will dry up too much to be used like that, but with the short cooking time, I’m assuming no? 🙂
They don’t dry up! They should work in your recipe!
I almost never comment on a recipe but just had to on this one. This is the best recipe! I just made my second batch. Being summer time I have so many cherry tomatoes & didn’t know what to do with them. So yummy mixed with pasta, dip for crusty bread, over chicken & even fish. Going to miss my garden cherry tomatoes this winter! 10 Stars!!!
I’m so glad you enjoyed them Janet!!
Great roasted cherry tomate
Question: Can you freeze these? I have an abundance of cherry tomatoes from the garden. Want to make something I can freeze and use later.
I did last year and am still loving them!
[…] sugar snap peas from the CSA and also garlic roasted tomatoes and onions. I really recommend garlic roasting your tomatoes because it was amazing with my […]
Thank you for this recipe, it was delicious. Served as a side.
Have tried a couple different types of cherry tomatoes with this recipe; grape tomatoes and the miniature pear-shaped tomatoes. Both are superb, and when used as a topping with homemade pizza, it has taken it to a new level. Next up – with burrata! I can see why people become addicted to this recipe.
So glad you enjoy it Kathy! With burrata is one of my favorite ways!
Since finding your recipe, I’ve made these at least once a week. A favorite quick snack is toasted bread with goat cheese and the garlic roasted cherry tomatoes. However you eat them, these are the very, very best. Thank you for such a wonderful (and easy) recipe!
Some finely chopped fresh basil adds a nice fragrant touch
Going to try these tonight… has anyone added onions… I love garlic and onions together was going to do half with onions and half without.. help
Hey, as a side note, if you make them and use salmon as your meat, you get another interesting flavor profile on your pallet. I did mine with an italian herb blend and fresh squeezed lemon.
You get the sweet from the salmon and it helps bring out the brightness of the tomatoes with that wonderful roasted flavor.
I love to cook. Today’s my lucky day, GARLIC ROASTED CHERRY TOMATOES recipe is great, just follow the instructions and everything is easy, I like that. Thanks for your sharing
I’ve made these twice and they are awesome! Can it be be frozen? I was given 24 baskets of cherry tomatoes and don’t want them to go to waste!
Does this recipe freeze well? I’ve got a ton of cherry tomatoes and a family that doesn’t like them much. I want to freeze small batches for myself any friends down the road. Thanks! 🙂
Not really, sadly it’s best fresh!
These freeze well for me! I put 2 cups into a ziplock bag, remove air from bag with a straw, then freeze flat. When frozen, each bag stands up and takes little room in freezer.
You can freeze the cherry tomatoes themselves by flash freezing them on a cookie sheet and then placing in a freezer bag.
Tried this recipe last night on the bbq. OMG it is so good! I already went out and picked a bunch more tomatoes to make it again tonight. Simply delish !
Absolutely delicious! Thank you!!
Made these and now make them weekly. So good.
You are going to fall in love at first bite with these crazy flavorful roasted tomatoes – yeees, for sure!
It looks good, I think I can make it for BBQ or serve with pasta. Thanks
I loved it!!! Thanks for sharing this recipe.
This looks so fresh & clean & delish! Thanks for the meal inspo!
My dinner roasted tomatoes and whole grain crackers, standing over the sink! Wonderful!
Wow! I just love this simple, yet flavor rich recipe. Seriously, I’ve made it four times in the last two months. I toss it in pasta or use in place of sauce in homemade pizza. Sometime I toss in some fresh basil or oregano, top with cheese and just fork it into my hungry maw right off the cookie sheet. Thanks so much for sharing it!
I absolutely love these tomatoes. I use them as a side dish with my fish and rice. Sometimes I’ll sprinkle a little Parmesan cheese on them. My family loves them. Big hit!!!
Do they have any shelf life? How would I make a bunch and keep them?
They are best fresh, or you can store them in an airtight container in the fridge for a few days.
See my comment above. I freeze these and enjoy them later. Delicious.
Have tried it- Delicious
I’ve just had a new favorite food when I saw this. Yummy
Love roasted tomatoes, this recipe looks soo good!
THESE…..ARE.. . SCRUMPTIOUS!!!!
I made this recipe tonight, amazing, added Zucchini to it. Sauteed some Swiss Chard. Tossed Tomatoes, Zucchini, Swiss Chard with some pasta and then added Parm and Olives. Omg! Delicious!
That sounds amazing Debbie!
Oh my goodness.I tried with this recipe.undoubtedly it’s an awesome one guys.everyone must try this.
I made these last night to go on top of some baguettes with a red pepper spread. They were so good!!
So , so good, I will be making these again.
Just made these and OMG Yummy! Used up most of my cherry AND some grape tomatoes I had from our garden. This is a delicious recipe and am so happy you posted this, so thank you! It will now be my “go-to” for BRUCHETTA and all things Italian that require roasting these little bites of goodness!
Thank you for this easy recipe. Fixed this tonight with tomatoes from the garden. I did add a sliced red pepper, and it turned out great. We ate this over homemade basil pasta. Delicious!
Ya i also Tried last night it’s Best recipes ever in my experience
I made these tonight for supper…and oh my goodness they were outrageously delicious! The tomates were easy to prepare, will be making these at least weekly. Can’t wait to share receipe with my family and friends.
So glad you liked them Donna! Thanks for taking the time to come back and leave a comment!
this was delicious!! i tossed with feta cheese at the end while they were still warm and it was amazing!
So glad to hear you liked it! Thanks for taking the time to come back and leave a comment!
Amazing recipe, I am trying it tomorrow.
Prepared these exctly as recipe states and they were delicious. Sounds strange – but I put mine in fettuccine alfredo (what a sweet suprise).
I make these weekly… put them on my BLTs, pizza, bread. It’s the only way I’ll eat tomatoes now! Thanks for sharing!!
I added to penne with fresh parmesan and basil and a bit of liquid from the pasta cooking — mmmmmm.
Most of the people like cherry tomato.
Garlic is an herb. It is best known as a flavoring for food. But over the years, garlic has been used as a medicine to prevent or treat a wide range of diseases
I like eat tomato pasta and nice post.
Cherry Tomato Pasta. Serving this little supper hot to the table with a good handful of freshly grated Parmesan cheese .
I like cooking more and i need more suggestion please
NIce post
Has anyone tried these with grape tomatoes?
I grabbed tomatoes as the grocery store after seeing this recipe, realized I bought grape rather than cherry.
My dinner roasted tomatoes and whole grain crackers, standing over the sink! Wonderful!
Roast and eat. FREEZE leftovers…….
Gorgeous pics! I made these last night…2 tips: use tinfoil on your baking sheet for easier clean up, and place the tomatoes skin side down otherwise they tend to stick and disintegrate.
I was told foil interacts with the tomatoes…. put a layer of parchment paper between the foil and the tomatoes!
Hello! How do you store them? And how long can you keep them? I need to use some tomatoes but I don’t have time to make a meal until this weekend 🙂
They are best made right when you want to eat/use them. They really don’t store all that well!
I have so many heirloom cherry tomatoes, from my garden. I roast mine whole with whatever oil and herbs. After they are cooled I put them in a freezer bag and use them later. I also just freeze any of my tomatoes straight from the garden no cooking or peeling. When the thaw out the skins come off if you dont care for the skins.
Oh my gosh!! These looks amazing. I have to make these asap! Yum
I recently made my first of many batches of roasted garlic tomatoes. They are so delicious in quiches too.
Annnd, gimme. Like, all of them. And a pizza. With these. 78 of them should suffice on a pie.
I love anything roasted, and throw in some garlic, and it’s even more divine. Nice job on the photos. I love roasted tomatoes with pasta especially. 🙂
I LOVE roasted tomatoes. Seriously, I could eat them with just about ANYTHING!
You directions for eating them? ….I will follow exactly! They look amazing!