Juicy and bursting with garlicky goodness, these roasted cherry tomatoes with freshly cracked pepper will make you fall in love at first bite. Served as an appetizer or added to your favorite pastas, they’re an easy and healthy 25-minute flavor bomb!
Why You’ll Love These Roasted Cherry Tomatoes
These garlicky cherry tomatoes are the simple appetizer you need in your recipe tin for weeknight dinners and gatherings.
- Quick. Ready in less than half an hour, they’re perfect for even the most unexpected gatherings.
- Healthy. Packed with fresh garlic and olive oil, this simple cherry tomato recipe will become a go-to when you need a healthy appetizer.
- Simple. All you have to do is toss everything together and into the oven they go!
- Versatile. Served as an appetizer or a topping in your main dishes, you’ll always have plenty of options for gobbling up these little guys. We also love adding them to omelettes or scrambled eggs for a healthy, but flavorful breakfast!
What You’ll Need
It’s all about using fresh tomatoes and garlic for the best flavor. Check the recipe card at the bottom of the post for exact ingredient amounts.
- Cherry Tomatoes
- Garlic: Please don’t use garlic powder or garlic paste. Fresh garlic is what you want for this recipe!
- Olive Oil: Any mild flavored cooking oil will work great.
- Salt
- Ground Black Pepper: Freshly ground black pepper will give you the most flavor.
Can I Roast Other Types of Tomatoes?
Of course! Feel free to use roma, cherry, or grape tomatoes for this recipe. As long as they’re meaty and have few seeds, they’ll be perfect for roasting.
How to Make Garlic Roasted Cherry Tomatoes
Roasting cherry tomatoes in the oven is easier than you think. Check the printable recipe card at the bottom of the post for more detailed instructions and the exact oven temperature.
- Toss the tomatoes. Preheat the oven and toss all of the ingredients in a bowl until well combined. Spread them out on a baking sheet.
- Roast them. Pop the tray into the oven until the tomatoes are soft and fragrant. Remove them from the oven. Serve and enjoy.
Tips for Success
These tips will come in handy for any oven roasted tomatoes recipe.
- Line the tray. To make sure nothing sticks to the tray as you roast the tomatoes, line it with parchment paper or a silicone baking mat.
- Leave them whole. Roasting whole cherry tomatoes makes for an easier, quicker version of this recipe that’ll literally make them explode with flavor when you bite into them.
- Add thyme. Sprinkling 3-4 thyme sprigs on top before placing the tomatoes in the oven will infuse this easy appetizer with a nice herbiness.
- Don’t overcrowd them. Especially if you’re making a large batch or are using a small baking tray, it’s important not to overcrowd the tomatoes so they can caramelize. You might have to roast in batches but it’s so worth it.
What to Serve with Oven Roasted Cherry Tomatoes
These roasted cherry tomatoes are a simple appetizer when paired with crostini or toasted bread slices. Spreading the bread with any leftover Hummus is also super yummy. To incorporate them into your main dishes, use the tomatoes to top your favorite pastas and pizza. For some inspiration, try them on top of fettuccini with my favorite Best Alfredo Sauce or Spaghetti Puttanesca.
How to Store & Reheat Leftovers
Once fully cooled, refrigerate any leftovers in an airtight container for up to 5 days. Keep them away from heat and sunlight when on the counter for reheating or serving.
To reheat them, microwave them for up to 30 seconds or until warm. You can also heat them in a pan over medium-low heat for 5-6 minutes.
More Easy Side Dishes
- Jalapeño Cornbread Muffins
- Mac and Cheese with Broccoli
- Fried Pickles Recipe
- Crispy Baked Potato Wedges
- Air Fryer Green Beans
- Easy Roasted Mushrooms
- Loaded Baked Potato Recipe
Garlic Roasted Cherry Tomatoes
Ingredients
- 2 (10 oz containers) cherry tomatoes, halved
- 6 large garlic cloves, minced
- 2 tablespoons olive oil, or avocado oil
- 1 teaspoon kosher salt
- 2 teaspoons freshly cracked black pepper
Instructions
- Preheat oven to 375°F. Prepare a baking sheet with parchment paper for easy clean up.
- In a medium bowl, toss together tomatoes, garlic, olive oil, salt and pepper. Transfer to prepared baking sheet and spread into an even layer.
- Bake for 20 to 25 minutes, until tomatoes are soft and very fragrant.
- Eat immediately standing over the sink with a kitchen fork…or on top of your favorite pasta, pizza, or even grilled chicken breasts!
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SO easy, SO delicious, DOUBLE the recipe. Tossed on Italian bread with a drizzle of finishing olive oil. Also great on pasta and definitely trying it on homemade pizza next. We ate this at room temperature. Divine.
This is mine second time making these and my family loves them.
yummy
Can these be frozen? I would like go keep for wintertime?
Yes! You can freeze them for up to 6 months. They will be soft once thawed, but still delicious added to different recipes!
OH EM GEE, these are delicious!!!! I made them at 8:30 this morning. My house smelled so good. I confess, I ate a few right out of the baking sheet. This is a keeper!!!
I want to use these as part of my “Grilled Cheese Bar” for a party – would I be able to make them ahead of time (morning of or day before), or will they be soggy and lose all texture?
Hi Chelsea! They do sadly get soggy. I enjoy leftover ones in omelettes or stirred in pasta, but I really do find them to have the best texture fresh. You could always prep them ahead and just need to pop them into the oven when everyone arrives.
Delicious
Love instruction nr. 4: Eat them over the sink …..
Could be me.
This shows how good this tasts
Thanks for sharing this recipe
Just made these with our dinner tonight 12/2/22 and they were DELICIOUS! Followed the recipe as is. I will definitely make these again…many more times. :)
So many cherry tomatoes in the garden, I was desperate to use them. This is it… the amount of garlic and pepper make it so good. Smell reminds me of shrimp scampi because of the garlic! Highly recommend
Made these from home grown plants. Followed the recipe except I ran out of the fresh pepper corns, so maybe only had 1 tsp instead of 2. I spread pieced of sourdough with mayo, covered the top with the roasted tomatoes, some grated parmesan, and fresh basil. Put it straight on the oven rack at 400, drip pan below, for 5 -10 mins (til cheese is melted). Cool for a couple minutes, and yum! Next time, I used basil olive oil in place of evoo, garlic salt (because I was out of fresh cloves of garlic), and feta cheese crumbled on top. Also yum! Thanks for the recipe!
Great with pan fried sea bass
Looks great! Just double checking… the amount of pepper seems really high. Is 2 tsp correct?
Yes, but if you less pepper, use 1 teaspoon. :)
Excellent
These are outstanding! I put the cookie sheets in the freezer after roasting and cooling, then put them, layered, in a flat ziplock box in the freezer. I take out what I need as a garnish, bruschetta, additive to pasta, breakfast toast and cream cheese, green beans, etc. etc……hence, I have a weight problem!! They are fabulous, and I use large tomatoes sliced up thickly, in the same way. Gets rid of tons of toms in a delicious way!
Made this with my bumper crop of garden tomatoes so delicious!! I did let mine cook a bit longer yum!!
So tasty! Excellent recipe, thank you for sharing (I love how you highlighted the need to use good quality EVOO – it says a lot!) I waited a few minutes for the tomatoes to cool off a bit and tossed them with a simple arugula and tarragon salad, it was out of this world delicious. Will be coming back for more!
This was delicious. Made it exactly like the recipe. We broke our Ramadan fast with this, a perfect dish when you need something light and refreshing. What is amazing is how much the kids enjoyed it. I can’t wait to make it again!
I am not a big fan of tomatoes, but this recipe is amazing! I plopped them in a white wine sauce and they went very well with my pasta!
I eat these with everything! I’m going to slather some sourdough crispbread with hummus and top it with some just as soon as they’re out of the oven. :)
[…] like this pasta dish best with oven-roasted cherry tomatoes with garlic. So […]
Looks yummy. I’ve tried to make this for my family, and my family really love it. I will introduce your recipe for my friends. Thank you so much. I love it.
Wow, your recipe is so awesome. I have never known this recipe. Thanks for sharing. I will try to follow your recipe and I hope it looks delicious as your picture. I will share this recipe for my friends and my family. I think they love it too.
That’s so great!!! Your share is very awesome. I really love cooking. I hope you will share more recipe like these. Thank you for sharing.
Outstanding!!!! I did add some Rosemary & oregano when roasting. Going to toast some Baggett w/parmesan, goat cheese w/toasted walnuts & the roasted tomatoes w/ basil. OUTSTANDING RECIPE HATS OFF!!!
What an awesome dish!!!. Thank you for sharing. I love your recipe very much. I think your dish is very delicious. I will make this recipe for my family and my friend. I hope you have more recipe like this.
They are lovely. Can I freeze them after roasting?
Yes you can but texturally they will become very very soft and mushy and loose shape once thawed.
[…] added veggie sausages for protein) after a suggestion on twitter from my friend Jess. I’m using this recipe to roast the tomatoes, then just grilling the sausages and halloumi and adding some salad leaves […]
Do you think these would maybe work for making a tomato based stew? I was planning on using fresh cherry tomatoes, however, I feel like roasting the beforehand will really add lovely flavour to the stew.
I’m just wondering whether the tomatoes will dry up too much to be used like that, but with the short cooking time, I’m assuming no? :)
They don’t dry up! They should work in your recipe!
I almost never comment on a recipe but just had to on this one. This is the best recipe! I just made my second batch. Being summer time I have so many cherry tomatoes & didn’t know what to do with them. So yummy mixed with pasta, dip for crusty bread, over chicken & even fish. Going to miss my garden cherry tomatoes this winter! 10 Stars!!!
I’m so glad you enjoyed them Janet!!
Great roasted cherry tomate
Question: Can you freeze these? I have an abundance of cherry tomatoes from the garden. Want to make something I can freeze and use later.
I did last year and am still loving them!
[…] sugar snap peas from the CSA and also garlic roasted tomatoes and onions. I really recommend garlic roasting your tomatoes because it was amazing with my […]
Thank you for this recipe, it was delicious. Served as a side.
Have tried a couple different types of cherry tomatoes with this recipe; grape tomatoes and the miniature pear-shaped tomatoes. Both are superb, and when used as a topping with homemade pizza, it has taken it to a new level. Next up – with burrata! I can see why people become addicted to this recipe.
So glad you enjoy it Kathy! With burrata is one of my favorite ways!
Since finding your recipe, I’ve made these at least once a week. A favorite quick snack is toasted bread with goat cheese and the garlic roasted cherry tomatoes. However you eat them, these are the very, very best. Thank you for such a wonderful (and easy) recipe!
Some finely chopped fresh basil adds a nice fragrant touch
Going to try these tonight… has anyone added onions… I love garlic and onions together was going to do half with onions and half without.. help
Hey, as a side note, if you make them and use salmon as your meat, you get another interesting flavor profile on your pallet. I did mine with an italian herb blend and fresh squeezed lemon.
You get the sweet from the salmon and it helps bring out the brightness of the tomatoes with that wonderful roasted flavor.
I love to cook. Today’s my lucky day, GARLIC ROASTED CHERRY TOMATOES recipe is great, just follow the instructions and everything is easy, I like that. Thanks for your sharing
I’ve made these twice and they are awesome! Can it be be frozen? I was given 24 baskets of cherry tomatoes and don’t want them to go to waste!
Does this recipe freeze well? I’ve got a ton of cherry tomatoes and a family that doesn’t like them much. I want to freeze small batches for myself any friends down the road. Thanks! :-)
Not really, sadly it’s best fresh!
These freeze well for me! I put 2 cups into a ziplock bag, remove air from bag with a straw, then freeze flat. When frozen, each bag stands up and takes little room in freezer.
You can freeze the cherry tomatoes themselves by flash freezing them on a cookie sheet and then placing in a freezer bag.
Tried this recipe last night on the bbq. OMG it is so good! I already went out and picked a bunch more tomatoes to make it again tonight. Simply delish !
Absolutely delicious! Thank you!!
Made these and now make them weekly. So good.
You are going to fall in love at first bite with these crazy flavorful roasted tomatoes – yeees, for sure!
It looks good, I think I can make it for BBQ or serve with pasta. Thanks
I loved it!!! Thanks for sharing this recipe.
This looks so fresh & clean & delish! Thanks for the meal inspo!
My dinner roasted tomatoes and whole grain crackers, standing over the sink! Wonderful!
Wow! I just love this simple, yet flavor rich recipe. Seriously, I’ve made it four times in the last two months. I toss it in pasta or use in place of sauce in homemade pizza. Sometime I toss in some fresh basil or oregano, top with cheese and just fork it into my hungry maw right off the cookie sheet. Thanks so much for sharing it!
I absolutely love these tomatoes. I use them as a side dish with my fish and rice. Sometimes I’ll sprinkle a little Parmesan cheese on them. My family loves them. Big hit!!!
Do they have any shelf life? How would I make a bunch and keep them?
They are best fresh, or you can store them in an airtight container in the fridge for a few days.
See my comment above. I freeze these and enjoy them later. Delicious.
Have tried it- Delicious
I’ve just had a new favorite food when I saw this. Yummy
Love roasted tomatoes, this recipe looks soo good!
THESE…..ARE.. . SCRUMPTIOUS!!!!
I made this recipe tonight, amazing, added Zucchini to it. Sauteed some Swiss Chard. Tossed Tomatoes, Zucchini, Swiss Chard with some pasta and then added Parm and Olives. Omg! Delicious!
That sounds amazing Debbie!
Oh my goodness.I tried with this recipe.undoubtedly it’s an awesome one guys.everyone must try this.
I made these last night to go on top of some baguettes with a red pepper spread. They were so good!!
So , so good, I will be making these again.
Just made these and OMG Yummy! Used up most of my cherry AND some grape tomatoes I had from our garden. This is a delicious recipe and am so happy you posted this, so thank you! It will now be my “go-to” for BRUCHETTA and all things Italian that require roasting these little bites of goodness!
Thank you for this easy recipe. Fixed this tonight with tomatoes from the garden. I did add a sliced red pepper, and it turned out great. We ate this over homemade basil pasta. Delicious!
Ya i also Tried last night it’s Best recipes ever in my experience
I made these tonight for supper…and oh my goodness they were outrageously delicious! The tomates were easy to prepare, will be making these at least weekly. Can’t wait to share receipe with my family and friends.
So glad you liked them Donna! Thanks for taking the time to come back and leave a comment!
this was delicious!! i tossed with feta cheese at the end while they were still warm and it was amazing!
So glad to hear you liked it! Thanks for taking the time to come back and leave a comment!
Amazing recipe, I am trying it tomorrow.
Prepared these exctly as recipe states and they were delicious. Sounds strange – but I put mine in fettuccine alfredo (what a sweet suprise).
I make these weekly… put them on my BLTs, pizza, bread. It’s the only way I’ll eat tomatoes now! Thanks for sharing!!
I added to penne with fresh parmesan and basil and a bit of liquid from the pasta cooking — mmmmmm.
Most of the people like cherry tomato.
Garlic is an herb. It is best known as a flavoring for food. But over the years, garlic has been used as a medicine to prevent or treat a wide range of diseases
I like eat tomato pasta and nice post.
Cherry Tomato Pasta. Serving this little supper hot to the table with a good handful of freshly grated Parmesan cheese .
I like cooking more and i need more suggestion please
NIce post
Has anyone tried these with grape tomatoes?
I grabbed tomatoes as the grocery store after seeing this recipe, realized I bought grape rather than cherry.
My dinner roasted tomatoes and whole grain crackers, standing over the sink! Wonderful!
Roast and eat. FREEZE leftovers…….
Gorgeous pics! I made these last night…2 tips: use tinfoil on your baking sheet for easier clean up, and place the tomatoes skin side down otherwise they tend to stick and disintegrate.
I was told foil interacts with the tomatoes…. put a layer of parchment paper between the foil and the tomatoes!
Hello! How do you store them? And how long can you keep them? I need to use some tomatoes but I don’t have time to make a meal until this weekend :)
They are best made right when you want to eat/use them. They really don’t store all that well!
I have so many heirloom cherry tomatoes, from my garden. I roast mine whole with whatever oil and herbs. After they are cooled I put them in a freezer bag and use them later. I also just freeze any of my tomatoes straight from the garden no cooking or peeling. When the thaw out the skins come off if you dont care for the skins.
Oh my gosh!! These looks amazing. I have to make these asap! Yum
I recently made my first of many batches of roasted garlic tomatoes. They are so delicious in quiches too.
Annnd, gimme. Like, all of them. And a pizza. With these. 78 of them should suffice on a pie.
I love anything roasted, and throw in some garlic, and it’s even more divine. Nice job on the photos. I love roasted tomatoes with pasta especially. :)
I LOVE roasted tomatoes. Seriously, I could eat them with just about ANYTHING!
You directions for eating them? ….I will follow exactly! They look amazing!