Roasted Cherry Tomatoes: the tasty, quick side dish recipe you’ll love

Total time: 65 Min
Difficulty: Low
Serves: 6 people
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By Cookist

If you haven’t tried roasting tomatoes yet, then it’s’ time to start. And what better way than to start with this recipe for roasted cherry tomatoes? Roasting intensifies flavors so that it gets concentrated while roasting. Most vegetables are well suited to be roasted. It’s not only a “lazy” and easy way to cook vegetables… but it’s also one of the tastiest ways!

These roasted cherry tomatoes make an easy, quick side dish that is perfect for summer. To make it, you simply roast the tomatoes at high heat until caramelized—the tomatoes become sweet with a bit of tang. You’ll love this tasty, simple side dish!

Roasted Tomato Ingredients

Tomatoes – use cherry tomatoes, Roma tomatoes, or grape tomatoes.

Herbs – use your favorite fresh and dried herbs like basil, rosemary, thyme, or oregano.

Salt – use to season the tomatoes.

Olive oil – use extra virgin olive oil for the best flavor.

How To Roast Cherry Tomatoes

Prepare the tomatoes by cutting them in half (no need to peel them first). Chop the basil and other herbs, if using. Mix the chopped herbs with salt, rosemary, and extra virgin olive oil.

Arrange the cherry tomatoes on the pan covered with parchment paper. Sprinkle with the herb mixture, then season the tomatoes and sprinkle with olive oil. Bake until caramelized. Don’t cover the pan as this will cause steaming and will prevent caramelization.

How To Serve Roasted Tomatoes

These roasted tomatoes can be served on their own as a side dish or appetizer.  Serve with freshly baked bread and a drizzle of balsamic vinegar. You can also use them as a pizza topping, or tossed in a chicken pasta.


Don’t use high-moisture tomatoes. Cherry tomatoes, Roma tomatoes, or grape tomatoes will work well as they have less moisture.

For more flavor, you can use balsamic vinegar and crushed garlic cloves.

Use the tomatoes to make your own pizza sauce: 2 cups roasted tomato, 1 tbsp olive oil, 2 crushed garlic cloves, 2 tbsp tomato paste, 3 tbsp fresh basil, 2 tsp dried oregano (or 2 tbsp fresh oregano), salt, and pepper to taste. If the sauce is a bit too acidic to your taste, you can add a tsp of sugar.

How To Store Roasted Tomatoes

You can also freeze the roasted tomatoes—in that way, you will always have some on hand. Place the roasted and cooled tomatoes on a baking sheet and place them in the freezer. Once frozen, transfer to a Ziploc bag. Take the tomatoes out as you need them.

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Cherry tomatoes
500 g
Extra virgin olive oil


Wash the tomatoes and place them in a large colander.

Cut the cherry tomatoes in half.

Chop the basil finely. In a small bowl add the chopped basil, salt, rosemary, and extra virgin olive oil and mix well.

Arrange the cherry tomatoes on the pan covered with parchment paper.

Sprinkle with the basil mixture, then season the tomatoes.

Sprinkle with olive oil.

Bake in the oven at 170°C/338°F for 50 minutes.

Serve and enjoy!


You can add red bell peppers and roast them together with the cherry tomatoes.

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