Ready in just 30 minutes, this flavorful dish is an interesting variation on eating them raw. Leftovers are great too! I don’t know about you, but I think tomatoes are wonderful whether raw or cooked. I adore them raw in a tomato salad or in this amazing Caprese salad, but I also love them cooked. Cooking really concentrates and brings out their unique flavor. And it has a way of making them more savory than sweet. It’s a very different experience than eating them raw.
Ingredients
You’ll only need a few simple ingredients to roast cherry tomatoes in the oven. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need:
Cherry tomatoes: Try to pick ripe yet firm and bright red tomatoes. None of those pale mealy ones! 🍅Minced garlic: I’m lazy so I use the stuff that comes in a jar. You can obviously mince it yourself. It will definitely taste better!Olive oil: This is my favorite oil to use for cooking. But if you worry about its relatively low smoke point, you can use avocado oil instead, or you could try melted butter.Balsamic vinegar: This is such a flavorful vinegar. It gets caramelized as it bakes and becomes almost sweet. I don’t recommend using any other vinegar in this recipe.Kosher salt and black pepper: If using fine salt, you should reduce the amount you use, or the dish could end up too salty.Dried thyme: Make sure it’s fresh. This herb is quite potent when dried. A stale herb can easily ruin a dish - speaking from experience!
Frequently asked questions
Variations
Here are a few ideas for some tasty variations on the basic recipe: Your first step is to coat the tomatoes in olive oil, balsamic vinegar, and spices. Then you bake them in a 425°F oven for about 20 minutes. That’s it! See? I told you it was an easy recipe!
Instead of olive oil, use melted butter. It’s really good!Add pitted black olives to the tomatoes - about ¼ cup.Replace the thyme with oregano.Sprinkle the tomatoes with grated parmesan cheese before baking - about 2 tablespoons.
Serving suggestions
These tasty tomatoes make a wonderful side dish. They go well with meat, poultry, and fish. I often serve them with baked chicken breast, cooking both the chicken and the tomatoes in the same oven. They also make a nice side dish to baked cod. They are also surprisingly good when served for brunch. I like to serve them with eggs and with oven bacon for a delicious, complete morning meal.
Storing leftovers
The leftovers keep quite well in the fridge, in an airtight container, for 3-4 days. You can gently reheat them, covered, in the microwave. Or you can serve them cold like you would serve antipasti. Sometimes I slice fresh mozzarella and serve it with these tomatoes as an impromptu Caprese salad of sorts. It’s really good!
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Recipe card
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