About this recipe
This roasted cherry tomatoes recipe is perfect for preserving fresh and flavorful produce, especially during the summer months. This recipe can help you savor the sweetness of these little gems all year round.
Add these roasted cherry tomatoes to pasta, a sandwich, salad, or hamburger. I love to have them with a slice of my no-knead bread with a thin layer of homemade cream cheese.
These oven-roasted tomatoes are so good even my son, who doesn’t like raw tomatoes, asks for them. He loves them over pasta with pesto and his grilled cheese sandwiches.
How to make roasted cherry tomatoes
Preparing a jar of roasted tomatoes is easy and involves only three steps. First, make sure they are all ripe and free from any rot. After that, wash the tomatoes and remove their stems, place them on a baking sheet, and season with the marinade. Roast at 350 °F (175 °C) for 35 to 40 minutes.
Once these steps are completed, you will have a jar of roasted tomatoes that can be used in a variety of dishes and stored in the refrigerator for future use.
Cut. Cut the tomatoes in half and put them on a baking sheet.
I cut them in half because if you roast them whole, they tend to burst open in the oven.
Season. The second step is to season them with a delicious olive oil dressing.
Arrange the tomatoes in a single layer so that they roast evenly.
Roast. Roast for 35 to 40 minutes or until the tomatoes are soft and beginning to brown.
When they come out of the oven, you can finish them with chopped basil, parsley, or any other fresh herb. Drizzle balsamic vinegar, sprinkle with black pepper, etc.
Important: let them cool
Once they’re freshly out of the oven, give them a moment to cool down before diving in or storing. They’re piping hot at first, thanks to the olive oil and the natural juices from the tomatoes. Patience is key here; it ensures everything is just the right temperature for savoring or storing.
How to use roasted cherry tomatoes
- Use them as pasta sauce on whole wheat pasta, gluten-free pasta, or zucchini noodles (here I tell you how to make them).
- Use them as pizza sauce or over focaccia.
- Put them on a slice of homemade bread, just when it comes out of the oven. YUM.
- To make tomato soup or on avocado toast.
- Serve them with hummus or mushroom tacos.
- To make grilled cheese (I use vegan cheese).
- Or instead of ketchup to top a hamburger.
How to store
Let the tomatoes cool completely, then transfer them to a tightly closed glass jar or container with all their juices and oil. They keep in the fridge for up to a week. The olive oil may solidify a bit when cold; just let the jar sit at room temperature for a few minutes before using.
You can also freeze them flat in a freezer bag for up to 3 months. Thaw them in the fridge overnight and use them in cooked dishes like pasta and soup.
Frequently asked questions
Oven Roasted Cherry Tomatoes
Equipment
- Baking pan or baking sheet
Ingredients
- 2 lb cherry tomatoes 900 g
- 1/2 teaspoon sugar
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon dried oregano
- 4 tablespoons olive oil
Instructions
- Preheat oven to 350ºF (175ºC)
- Prepare a baking sheet with parchment paper or a silicone mat.
- Cut the tomatoes in half and place them on the prepared pan.
- In a separate bowl mix olive oil with sugar, salt, garlic powder, and oregano.
- Pour the mixture into the tomatoes, check that they are all well covered.
- Put in the oven for 35-40 minutes or until beginning to brown.
- Remove from oven, let cool and store in the fridge in a tightly covered jar.
Video
Notes
- If you are using another type of tomato, such as plum tomato or Roma tomato, cut them into the same size.
- I prefer to use parchment paper when baking them, but it is not necessary. Just be sure to use a baking sheet with the edges raised so you can keep all the juices.
- Store in the fridge in a tightly closed container.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Hi, I’m Ale Graf!
I’m a Mexican home cook based in Texas and the voice behind AleCooks and Piloncillo & Vainilla.
I create easy, family-friendly recipes with Mexican roots and a plant-forward mindset—always flexible and made to bring people together. I’m also the co-author of Yo Cocino Latino and love helping home cooks feel more confident in the kitchen.
Come say hi on Instagram—I’d love to hear what you’re cooking.