Roasted Cherry Tomatoes with Herbs

These roasted cherry tomatoes with herbs are made by baking cherry tomatoes with olive oil and Italian seasoning. An easy recipe that’s wonderful with pasta, sandwiches, pizza, or simply spooned up straight from the baking sheet.

Roasted cherry tomatoes on the vine on a sheet of parchment paper

These roasted cherry tomatoes with herbs transform ho-hum supermarket tomatoes into hard-core, polish-off-the-entire-batch-yourself bombs of jammy tomato superlativeness. All it takes is a few ingredients you always have on hand and a quick traipse through the oven.–Angie Zoobkoff

How To Use These Roasted Cherry Tomatoes With Herbs

Everyone we know who’s tried these jammy orbs of tomato-ness has become infatuated with them. In the unlikely event you’re at a loss as to what to do with them, to borrow from Dr. Seuss, “Oh, the places you’ll go!” Trust your instincts. Although if you need inspiration, consider the following:

Stirred into pasta
Slipped into a sandwich
Tossed on pizza
Spooned over whole grains
Tucked inside an omelet
Strewn onto a salad
Spooned up alongside ricotta cheese
Smeared on toast
Served alongside fish, chicken, or pork
Scooped straight from the baking sheet
(We could go on. So could you, we suspect. Kindly let us know your uses in a comment below.)

Roasted Cherry Tomatoes with Herbs

  • Quick Glance
  • Quick Glance
  • 5 M
  • 25 M
  • Serves 4
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Ingredients


Directions

Preheat the oven to 400ºF (204°C). Line a rimmed baking sheet with parchment paper.

Gently spill the tomatoes onto the prepared baking sheet. Drizzle with the oil and sprinkle with the salt, pepper, and herbs. Give the pan a gentle shake or three to roll the tomatoes around until they’re coated with oil and seasonings.

Roast until the tomatoes start to soften and shrink, 15 to 20 minutes.

Serve immediately or cool and stash in the fridge for up to 3 days.

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Recipe Testers' Reviews

Roasting to the rescue! The oven's heat transforms those firm, acidic orbs who tagged along from the grocery in shiny clamshells. What were taut, seasonless salad garnishes nudged into the jammy territory of summer Romas, no longer suitable for garden salads but far more suitable to eating.

And eat them we will. This no-recipe method will serve me well, as there could be nothing easier than tumbling bouncy, oiled fruits onto parchment and crumbling over any amount of the herb mix you store nearest the stove.

Warm from the oven, some skins split, others barely holding their middles together, their flavor finally matching their color, I scraped the whole mess over a pile of parslied bulgur and couldn't believe my luck. Make this tonight!

I could eat the whole panful of roasted tomatoes on toast but also stirred into a side dish, topping for pizza, or used as a garnish. Other herbs/seasonings could be used successfully, as could leaving them naked of anything but oil, salt, and pepper.

What a flavorful recipe. I can't wait for the tomatoes in my garden to ripen and make these roasted cherry tomatoes with herbs again. It only takes 22 minutes from start to finish to have these tasty tomatoes.

The best thing with this recipe is you can make as little or as many as you want. The recipe directions are easy to follow and my tomatoes only took 15 minutes to roast.

I used these on sliders and hot dogs for supper. I also put them in a salad for more flavor than raw tomatoes. The few roasted tomatoes I have leftover will be used with pasta and cream for lunch. This is the perfect recipe to have with summer approaching. I could eat them like candy.

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