How to Roast Cherry Tomatoes in the Oven

Roasted Cherry Tomatoes are one of the easiest ways to give a touch of gourmet elegance to any meal. With just a drizzle of olive oil, a sprinkle of salt and pepper, these roasted tomatoes turn sweet, juicy, and irresistibly jammy.

Whether you’re tossing them into pasta, layering them over toast, or enjoying them straight from the pan, these little bursts of flavor are a must-try.

And the best part? This recipe is incredibly simple, naturally gluten-free, dairy-free, and packed with antioxidants.

What You’ll Love About Roasted Tomatoes

• Incredible flavor: Roasting the tomatoes in the oven caramelizes the natural sugars, making the tomatoes sweet, rich, and slightly tangy.
• Minimal ingredients: Just cherry tomatoes, olive oil, salt, and pepper. Many of these kitchen staples you probably already have on hand.
• Super versatile: Perfect for mixing in with pastas, topping on salads, stacking on sandwiches, or simply served alone as a side.
• Nutrient-packed: Cherry tomatoes are loaded with vitamin C, potassium, and lycopene, a powerful antioxidant.
• Easy and quick: Hands-off roasting time makes this roasted cherry tomato recipe perfect for busy days.

What You’ll Need To Make Roasted Cherry Tomatoes

• Cherry tomatoes: Grape tomatoes work well too. Look for firm cherry tomatoes for better texture after roasting. Cherry tomatoes are naturally sweet and burst with flavor when roasted.
• Extra-virgin olive oil: Extra-virgin olive oil adds a rich, fruity note and helps the tomatoes caramelize beautifully in the oven. It’s worth using your best olive oil here since the flavor really shines through.
• Kosher salt: Larger, flaky grains of kosher salt season the tomatoes more evenly than table salt. It enhances their natural sweetness without making them taste overly salty.
• Freshly ground black pepper: A few grinds of fresh black pepper add just the right amount of subtle heat and complexity to balance the sweetness of the roasted tomatoes.
• Dried thyme (Optional): A light sprinkle of dried thyme after roasting adds a warm, earthy flavor. It’s optional, but it can take the dish from simple to a little more sophisticated with almost no effort.

(See printable recipe card below for full ingredients amount)

How To Make Roasted Cherry Tomatoes In The Oven

1. Preheat your oven: Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper for easy cleanup.
2. Prepare the cherry tomatoes: Slice the tomatoes in half and place directly on the baking sheet with the cut side up. Lightly drizzle them with olive oil. Sprinkle them evenly with kosher salt and freshly ground black pepper. Gently move them around to coat.
3. Roast the tomatoes: Roast the tomatoes in the oven for 20 to 25 minutes. The tomatoes are done when they are softened, some have burst, and juices are bubbling.
4. Garnish and serve: Sprinkle with a dushing of dried thyme, if you’d like. Serve warm, at room temperature, or even chilled.

Tips & Variations

• Use heirloom cherry tomatoes: If you find colorful varieties, feel free to use them for extra visual appeal. This is a great way to use up those garden tomatoes.
• Double the batch: These disappear quickly, so making extra would be a great idea. Roast two pans if you want extras for meal prep.
• Add herbs after roasting: If you love fresh herbs like basil or parsley, sprinkle them on just before serving for a boost of flavor.
• Storage: Roasted tomatoes keep well in the fridge for up to 5 days. Store them in an airtight container and bring to room temperature before serving.
• Serving ideas: Toss with cooked pasta, top grilled chicken, layer onto avocado toast, or blend into a quick tomato sauce.

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