Roasted cherry tomatoes with garlic become soft and jammy as they bake, creating a rich, garlicky oil that’s perfect for pasta, toast, or pizza. Made with just a few simple ingredients, they’re naturally vegan, gluten-free, and incredibly easy to make.
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Ingredients
- Tomatoes: Cherry or grape tomatoes both work well. Halve them for even roasting and that spoonable jammy texture.
- Fresh garlic: minced for a more pungent flavor, or roughly chopped for a milder finish.
- Extra virgin olive oil: helps the tomatoes roast and creates a rich, garlicky oil
- Salt: enhances the natural flavors of the tomatoes
How to roast cherry tomatoes
1. Prep the tomatoes
Rinse and pat the tomatoes dry, then slice them in half and add them to a baking dish. An 8x10 dish fits about 2 heaping cups. Avoid overcrowding. If the tomatoes are stacked, they’ll end up steaming instead of roasting.
2. Season
Add the minced garlic, olive oil, and salt to the baking dish. Toss to coat, then arrange the tomatoes cut-side down to help the skins blister as they roast. Optional, but worth it.
3. Roast
Roast at 425°F for 25–30 minutes, or until the tomatoes are soft and jammy and the garlic is golden, with a rich, garlicky oil forming in the dish
4. Serve
Spoon the tomatoes and their garlicky oil over pizza or pasta, or use them as a finishing touch on toast, hummus, or tofu.
Tips for the best roasted cherry tomatoes
- Cut the tomatoes in half: I’ve tested this recipe with both whole and halved tomatoes and highly recommend cutting them in half. This helps them roast evenly and release their juices for a softer, jammy texture without becoming watery.
- Use a baking dish, not a sheet pan: a baking dish helps the tomatoes soften while creating a rich, garlicky oil instead of letting everything burn off.
- Place cut-side down: optional, but recommended to help the skins blister evenly.
- Don’t overcrowd the dish: too many tomatoes will steam instead of roast.
What to do with roasted cherry tomatoes
- Toss with pasta for an easy, flavorful sauce
- Spoon over toast - I love it on this avocado toast recipe
- Add to pizza or flatbread as a sauce or garnish
- Serve over hummus, grain bowls, tofu scramble, or a chickpea omelette
- Use in sandwiches or wraps
Variations
- Tomatoes: this recipe works with both cherry and grape tomatoes. Use your favorite.
- Garlic: this is a garlic-forward dish; adjust the amount to your preference.
- Add herbs: finish with fresh basil or thyme.
- Heat: finish with chili oil or red pepper flakes for heat.
Storage
Store in an airtight container in the refrigerator for up to 4 days. As they sit, the tomatoes will release more of their garlicky oil, so give them a quick stir before serving. Reheat in the microwave or over medium heat on the stovetop.
📋 Recipe
Oven-Roasted Cherry Tomatoes with Garlic
Equipment
- cutting board and sharp knife
- measuring cups and spoons
- 8x10 baking dish (or something similar)
Ingredients
- 2 heaping cups cherry or grape tomatoes, halved
- 3 tablespoons minced garlic ~4-6 large cloves
- 2 tablespoons extra virgin olive oil
- ½ teaspoon sea salt
Instructions
- Preheat oven to 425℉
- Rinse and pat the tomatoes dry, then slice them in half and add them to a baking dish. An 8x10 dish fits about 2 heaping cups. Avoid overcrowding. If the tomatoes are stacked, they’ll end up steaming instead of roasting.
- Add the minced garlic, olive oil, and salt to the baking dish. Toss to coat, then arrange the tomatoes cut-side down to help the skins blister as they roast.
- Roast for 25-30 minutes or until the tomato skins are blistered to your liking and the garlic is golden brown.
- Enjoy spooned over your favorite protein, used as a simple pizza sauce, or tossed with your favorite pasta.
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