Roasted Cherry Tomatoes are made with fresh tomatoes tossed with garlic, herbs, and simple seasonings, then oven-roasted and finished with parsley. Serve as a side dish or add to pasta, grain bowls, or sandwiches.
Why This Recipe Works
Roasting tomatoes gives them a softer texture and a deeper, more rounded flavor than they have raw.
I like this recipe because it’s a versatile way to use cherry tomatoes when they’re at their peak or when a container is nearing the end of its life in the fridge. My family especially enjoys these oven-roasted cherry tomatoes tossed into Pesto Pasta, but they also work well as a pizza topping or tucked into Portobello Mushroom Sandwiches.
Ingredients for Herb Roasted Cherry Tomatoes
Here’s what you’ll need. Exact measurements are listed in the printable recipe card at the bottom of the post.
- Cherry Tomatoes – Halving the tomatoes helps release moisture and encourages caramelization. Grape tomatoes also roast well and can be used the same way for this recipe.
- Olive Oil – Helps the tomatoes roast evenly and carries the garlic and seasoning.
- Garlic – Minced finely so it infuses the oil without burning.
- Italian Seasoning – A simple blend including basil, oregano, and thyme that complements the tomatoes without overpowering them.
- Kosher Salt and Black Pepper
- Fresh Italian Parsley – Added at the end for a clean, fresh finish.
How to Roast Cherry Tomatoes
STEP ONE: Prep. Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper.
STEP TWO: Mix the Marinade. In a small bowl, whisk together the olive oil, garlic, Italian seasoning, salt, and pepper. Set aside.
STEP THREE: Coat the Tomatoes. Place cut tomatoes in a medium bowl and drizzle with olive oil mixture, gently turning to coat.
STEP FOUR: Arrange and Roast. Arrange the tomatoes cut-side up on the prepared baking sheet. Roast for 25 minutes, until the tomatoes are soft, blistered, and lightly caramelized around the edges.
STEP FIVE: Finish and Serve. Sprinkle with parsley and serve warm.
Recipe FAQs
Can these be made in advance?
Yes. These tomatoes can be roasted up to 3 days ahead and stored in the refrigerator. For the best texture, reheat briefly or let them come to room temperature before serving.
Do they need to be reheated before serving?
Not always. They’re excellent warm, but also work well at room temperature or chilled when added to salads, sandwiches, or grain bowls.
Can I store them in oil?
It’s best to store them as-is rather than fully submerged in oil. Storing them in oil changes the texture and isn’t necessary for short-term storage.
Will they continue to soften in the fridge?
They’ll soften slightly over time, which is expected. The flavor holds up well, especially when used within a day or two.
Storing Roasted Tomatoes
- Let the roasted tomatoes cool completely, then transfer them to an airtight container and refrigerate. They’ll keep well for up to 3 days. Reheat gently in a skillet over low heat or enjoy them cold or at room temperature, depending on how they’re being used. Avoid freezing, as the texture softens too much once thawed.
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Roasted Cherry Tomatoes Recipe
Equipment
Ingredients
- 2 cups cherry tomatoes halved
- 2 tablespoons olive oil
- 1 teaspoon garlic minced
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 1 tablespoon fresh Italian parsley chopped
Instructions
- Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper.
- In a small bowl, whisk together the olive oil, garlic, Italian seasoning, salt, and pepper. Set aside.
- Place cut tomatoes in a medium bowl and drizzle with olive oil mixture, gently turning to coat.
- Arrange the tomatoes cut-side up on the prepared baking sheet. Roast for 25 minutes, until the tomatoes are soft, blistered, and lightly caramelized around the edges.
- Sprinkle with parsley and serve warm.
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