Garlic Roasted Cherry Tomatoes

Prep 5 mins
Cook 20 mins
Total 25 mins

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 on a sheet pan.

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. 

Fresh tomatoes on a sheet pan.

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! 😉 

Garlic Roasted Cherry Tomatoes on toast with fresh basil.

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! 

Garlic Roasted Tomatoes on a sheet pan.

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 SproutsCaprese 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

Image of tomatoes before they go into the oven and image of roasted tomatoes after coming out of the oven.

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!

Yield: serves 4

Garlic Roasted Cherry Tomatoes Recipe

Roasted Cherry Tomatoes on a sheet pan.

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!

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes


  • 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


  1. Preheat oven to 375°F.
  2. In a medium bowl, toss together tomatoes, garlic, olive oil, salt and pepper. Transfer to a baking sheet and spread into an even layer.
  3. Bake for 20-25 minutes, or until tomatoes are soft and very fragrant.
  4. 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:


4 servings

Serving Size:

1 serving

Amount Per Serving: Calories: 70Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 530mgCarbohydrates: 2gFiber: 0gSugar: 0gProtein: 0g

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89 Responses
  1. Nathalie

    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!

  2. shadi

    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!

  3. Ghazal

    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!

  4. Notfurlong

    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. 🙂

  5. Avocado Pasta Sauce – Vegan News and Recipes

    […] like this pasta dish best with oven-roasted cherry tomatoes with garlic. So […]

  6. phx cooks

    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.

  7. Brooklyn

    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.

  8. backbeat

    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.

  9. bistro

    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.

  10. Autumn 2020 Favourites! – eleanor sophie

    […] 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 […]

  11. Alex

    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? 🙂

  12. Janet Clarke

    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!!!

  13. Susan Silverstein

    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.

  14. Farm to My Table: Smoothie, BLT, Pesto, and Fritters! – HeySonByeSon

    […] 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 […]

  15. Kathy P.

    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.

  16. Lindsey

    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!


    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

  18. Mike

    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.

  19. Williams

    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

  20. Liz

    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!

  21. Rebecca Reed

    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! 🙂

      1. Chris N

        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.

    1. Susan Silverstein

      You can freeze the cherry tomatoes themselves by flash freezing them on a cookie sheet and then placing in a freezer bag.

  22. Susan B.

    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 !

  23. Ericka

    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!

  24. Jeff

    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!!!

  25. Debbie Cunningham

    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!

  26. Sheila B

    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!

  27. Sara

    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!

  28. Donna Cason

    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.

  29. Lori

    Prepared these exctly as recipe states and they were delicious. Sounds strange – but I put mine in fettuccine alfredo (what a sweet suprise).

  30. Kelli

    I make these weekly… put them on my BLTs, pizza, bread. It’s the only way I’ll eat tomatoes now! Thanks for sharing!!

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  32. Script: Taskrabbit

    Cherry Tomato Pasta. Serving this little supper hot to the table with a good handful of freshly grated Parmesan cheese .

  33. Carole

    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.

  34. Ainsley

    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.

    1. Monica

      I was told foil interacts with the tomatoes…. put a layer of parchment paper between the foil and the tomatoes!

  35. Megan

    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 🙂

    1. Carmella Phillips

      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.

  36. honeywhatscooking

    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. 🙂

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I'm a trial & error, self taught, sugar addict who thankfully learned how to survive in the kitchen! I am also a wife, mama of 3.
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