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

Roasted Cherry Tomatoes FAQs

How can you use roasted cherry tomatoes?

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

Can you freeze roasted cherry tomatoes?

Yes. Once cool, freeze them in airtight containers between layers of parchment or wax paper for up to 3 months.

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

Roasted Cherry Tomatoes with Herbs

5 from 1 vote
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.
David Leite
Servings4 servings
Calories59 kcal
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes


  • 4 cups cherry tomatoes
  • 1 tablespoon olive oil
  • Generous sprinkle of sea salt and freshly ground black pepper
  • 1 teaspoon dried Italian seasoning


  • 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.

Adapted From

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Serving: 1 portionCalories: 59 kcalCarbohydrates: 6 gProtein: 1 gFat: 4 gSaturated Fat: 1 gPolyunsaturated Fat: 1 gMonounsaturated Fat: 3 gSodium: 17 mgPotassium: 331 mgFiber: 1 gSugar: 4 gVitamin A: 737 IUVitamin C: 34 mgCalcium: 24 mgIron: 1 mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @leitesculinaria or tag #leitesculinaria!
Recipe © 2019 Rosie Daykin. Photo © 2019 Janis Nicolay. All rights reserved.

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 roasted tomato 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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This was excellent. I’ve always roasted cherry tomatoes so when I saw this I knew it would be good.

The oven temperature and timing were just perfect. I used it as a topping for Chilean sea bass, which worked perfectly as the lightness of the sea bass brought out the intense flavor of the tomatoes.

I will be making these again and again.

These roasted cherry tomatoes with herbs were very versatile. Perfect for tossing with pasta and I served them over goat cheese and added a drizzle of balsamic. Yummy!

When I’ve had a lot of small tomatoes in the past, I’ve roasted them and frozen them. This recipe would be fine for that. We’ve loved them cold out of the refrigerator over salad, too.

I’ll definitely keep roasting tomatoes. The roasting brings out the sweetness.

These roasted tomatoes with herbs are delicious little nuggets of goodness! Super simple and incredibly versatile. I found they went really well with an herbed cheese spread on toast and then also were great as part of a composed Nicoise-style salad.

The only note I have is that I would add a little more Italian seasoning because it’s tasty.

I found them to be good hot, room temperature, and cold.

This simple recipe for roasted cherry tomatoes with herbs is just that: easy and delicious and super versatile! Roasting the tomatoes in a hot oven brings out the natural sweetness of the veggies and is a nice hands-off way to cook as well.

Although I served these roasted beauties as a side dish for a bowl of pasta, they would also be great inside of an omelette with some mozzarella cheese, served with a roasted chicken breast along with a drizzle of balsamic vinegar, or even served on a toasted slice of Tuscan bread with some homemade ricotta.

I used red cherry tomatoes here, but I think if you can find some pretty multi-colored tomatoes that would be a great option for a colorful plate. My tomatoes were very soft and just starting to caramelize in places on the oiled pan after 18 minutes.

The recipe calls for dried Italian herbs on the tomatoes, but I think some fresh basil, thyme, or tarragon from the garden would work well here, just depends on what you have on hand!

This recipe couldn’t be easier and is perfect for both a casual dinner or something fancier. These can present beautifully and elegantly if needed and can be a side that takes less than 5 minutes to prepare. These were perfect after 20 minutes in the oven and were succulent, juicy, and sweet. I served these with chicken quesadillas with a sour cream tomatillo sauce.

These lovely morsels of deliciousness belong in the can’t-stop-eating-them category! It was all I could do not to eat them up in one sitting. This recipe takes not-the-best or out-of-season tomatoes and turns them, without any complications, into a sweet, memorable, and user-friendly treat.

I sprinkled the tomatoes generously with salt and pepper and still could have sprinkled them even more generously. The Italian seasoning is lovely, although many other herbs could also work, such as oregano or a hot and spicy pepper. I also think garlic would be a lovely addition, and/or perhaps some Parmesan cheese.

Once the simple process is complete, and you have your nicely roasted tomatoes, if you can manage to save some for later, they could readily be used as a stir-in, mix-in, or add-in. Top of mind would be to use them with cream cheese, grilled cheese, hummus, pasta, salad dressing, submarine or hoagie sandwich, macaroni and cheese, in a tossed salad, atop a tossed salad, on a cheese tray or plate, in salsa, on bruschetta, on pizza, or in a calzone.

Grape tomatoes were more readily available and at a better price than cherry tomatoes. I used cherry tomatoes here, but I think grape tomatoes would have worked just as well.

I gave the pan an additional little shake during the 20 minute bake. The roast time could have been a little less, and the tomatoes would have held together a little better. Mine were a bit softer than those in the photo, and therefore also a little more fragile, but perhaps even more usable since they would more easily mush into the list above!

About David Leite

David Leite has received three James Beard Awards for his writing as well as for Leite’s Culinaria. His work has appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.

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