Ripe cherry tomatoes roasted in a little olive oil, garlic and black pepper with some thyme until they are bursting with flavour. You can serve these Roasted Cherry Tomatoes on bread with mozzarella, or use them as a pizza topping or stirred in to pasta. A great way to use up tomatoes with very little effort, but maximum flavour.
Roasted Cherry Tomatoes
These roasted cherry tomatoes are little flavour bombs that are a great way to use up tomatoes that are going past their best, and not only are they versatile in their use, but you can flavour them so many different ways too. This recipe is so simple, but one of our favourites and most used.
With every bite of these roasted tomatoes you will get a burst of flavour - literally. Be careful when eating them straight from the oven, as the juices will be hot and burst in your mouth. But that's what makes them so great, because it's like they have their own sauce.
If there is one rule you have to follow when making this dish, it is to use the freshest and ripest tomatoes you can, as you will notice such a difference in the flavour. This dish is best made during tomato season and a great way to use up all those tomatoes you find yourself with if you are growing them.
Garlic Cherry Tomatoes
We kept the flavours pretty simple here, as you want the sweet and juicy tomatoes to be the star of the show. We added just a little olive oil, plenty of crushed garlic, a generous pinch of salt and pepper and some sprigs of thyme and let all the flavours fuse together whilst roasting.
Another way we make these is by adding a splash of balsamic vinegar to the pan too. Not only does the sweetness compliment the tomatoes really well, but the natural sugars help to caramelise the tomatoes a little.
You can use any tomatoes in this dish and chop them up, but we find cherry tomatoes the easiest as there is less chopping and they are lovely and sweet.
How To Use Roasted Cherry Tomatoes
There are SO many different ways to use these tomatoes, which is what makes them so versatile. We love them on toasted bread with some mozzarella for a light lunch. But they are also amazing on pizza, mixed in to freshly cooked pasta or served alongside a grilled chicken breast or salmon fillet. I also love mixing some in to a green salad for a burst of flavour.
How Long Will They Keep For?
You can keep these in the fridge for about 4 days and then add them to various dishes. A great batch cook dish that will add a lot of flavour to your other meals, with very little extra effort.
Can You freeze Them?
If you have grown more tomatoes than you know what to do with, then this is a great way to use them up before they go bad. Batch cook them and then you can keep them in the freezer for a few months, so you have delicious tomatoes in the winter months. Just let them defrost and then heat them up in pasta sauces.
How To Make Roasted Cherry Tomatoes - Step by Step:
One: Put the tomatoes in a baking dish with the oil, garlic, salt, pepper and thyme and mix well.
Two: Put in a preheated oven at 200C for cook for 30 minutes, until the tomatoes have started to burst open.
Other Tomato Recipes To Try:
Creamy Tomato and Chicken Pasta Bake
Roasted Red Pepper and Tomato Soup
Roasted Tomato Risotto
Prawn, Tomato and Coconut Curry
Tomato and Garlic Chicken Curry
Sun Dried Tomato Pesto
Healthy Tomato Ketchup
Easy Tomato Pasta Sauce
Some extra tips for these Roasted Tomatoes:
- Use the freshest and ripest tomatoes you can, as it will make such a difference to the flavour.
- To add some extra sweetness and for the tomatoes to caramelise a little, add a splash of balsamic vinegar to the pan before putting it in the oven.
- You can store these in the freezer, making this a great batch cook dish when you have a lot of tomatoes to use up.
- Use these tomatoes in pasta dishes, on pizza or mixed in to salads.
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DON’T FORGET TO RATE THE RECIPE ↓
Roasted Cherry Tomatoes
Ingredients
- 350 g cherry tomatoes halved
- 2 tablespoon olive oil
- 4 garlic cloves crushed
- 1 pinch sea salt and black pepper
- 6 sprig thyme
Instructions
- Put the tomatoes in a baking dish with the oil, garlic, salt, pepper and thyme and mix well.
- Put in a preheated oven at 200C for cook for 30 minutes, until the tomatoes have started to burst open.
Notes
- Use the freshest and ripest tomatoes you can, as it will make such a difference to the flavour.
- To add some extra sweetness and for the tomatoes to caramelise a little, add a splash of balsamic vinegar to the pan before putting it in the oven.
- You can store these in the freezer, making this a great batch cook dish when you have a lot of tomatoes to use up.
- Use these tomatoes in pasta dishes, on pizza or mixed in to salads.
helen troy
It would be good to have a serving size given in cup measure
Renee | The Good Hearted Woman
I love what roasting does to tomatoes. I've never thought to make them ahead and freeze them to keep on hand - that's a great idea! Thanks!
Caroline
I love roasted tomatoes - so easy and a great way to add flavor to dishes. The toast idea looks yummy too.