Oven Roasted Cherry Tomatoes are sweet, tangy, and so addictive you might find yourself snacking on them straight from the pan. Slow roasting concentrates their natural sugars and deepens their flavor, making these tomatoes a versatile, healthy addition to pasta, salads, sandwiches, crostini, and cheese boards. Best of all, the recipe uses just a few simple ingredients and very little hands-on time.
I enjoy cherry tomatoes year‑round, but there’s something about summer abundance that makes me want to use them in every dish. I grow them in my garden when I can, and still visit farmers’ markets because they disappear so quickly at home.
While cherry tomatoes are delicious fresh in salads and cold dishes, slow roasting brings out a concentrated sweetness and a richer texture. If you’re looking to change things up from fresh summer salads, these oven roasted cherry tomatoes are an easy, flavorful option.
This method is straightforward: halve the tomatoes, toss them with a bit of olive oil, dried basil, salt and pepper, then slow roast low and slow until they’re caramelized at the edges but still juicy inside. You’ll have a batch that keeps in the refrigerator for up to two weeks, tossed with a little oil to preserve them.
Be warned—you may be tempted to eat them right off the baking sheet!
Why you’ll love this recipe:
- Slow roasting deepens and sweetens the tomatoes’ natural flavor for a rich, concentrated taste.
- This recipe is an excellent way to use up a bumper crop from your garden or farmers’ market; finished tomatoes store well refrigerated for up to two weeks.
- They elevate simple appetizers, cheese boards, pastas, frittatas and sandwiches with minimal effort.
- Prep takes about 10 minutes and the recipe uses only a handful of pantry ingredients.
Recipe ingredients
This recipe calls for just three main ingredients and a few seasonings. You can easily adapt the herbs and aromatics to suit your taste.
- Cherry tomatoes: Use your favorite varieties; size will affect roasting time.
- Extra virgin olive oil: Divide the oil between tossing before roasting and coating after for storage.
- Dried basil: Substitutions might include dried oregano, thyme, red pepper flakes, or a little minced garlic for added flavor.
See the recipe card below for exact quantities and full instructions.
How to roast cherry tomatoes
This technique is intentionally simple—about 10 minutes of prep, then low heat and patience while the tomatoes slowly concentrate in flavor. Smaller tomatoes may finish sooner, so keep an eye on them during the final hour.
Pro tip: If your tomatoes are particularly small, check for doneness after 90 minutes.
- Preheat your oven to 250°F (about 120°C). Halve the cherry tomatoes and place them cut-side up on a rimmed baking sheet. Toss with 1 tablespoon of olive oil, dried basil, sea salt and freshly ground black pepper, then spread in a single layer so air can circulate around each piece.
- Roast low and slow until the tomato edges are lightly dried and caramelized but the centers remain juicy—typically 2 to 2½ hours, depending on size. Check after 2 hours and remove earlier if they’re done. Let cool on a wire rack.
Recipe FAQs
Yes. Roasting concentrates the flavor but doesn’t add unhealthy ingredients; olive oil and herbs make this a nutritious way to enhance meals.
Does roasting tomatoes make them sweeter?
Slow roasting reduces moisture and intensifies natural sugars, creating a sweeter, more concentrated tomato flavor.
How long will slow roasted tomatoes keep?
Stored in an airtight container with a splash of olive oil, they will keep in the refrigerator for up to two weeks.
How to use this recipe
Once you have a batch of slow roasted cherry tomatoes, they can be used in many ways to add bright, concentrated tomato flavor.
- Toss into cold or warm salads for a burst of sweetness.
- Add to grain bowls or pasta—especially with a little freshly grated cheese or a splash of olive oil.
- Serve on crostini with ricotta, burrata or fresh mozzarella for an easy appetizer.
- Include on cheese boards or as a savory garnish for grilled meats and roasted vegetables.
Recipe notes
- Timing: Smaller cherry tomatoes can finish in as little as 1½ hours—check early to prevent over‑drying.
- Customize the flavor with dried or fresh herbs, minced garlic, or a pinch of red pepper flakes for heat.
- Store in an airtight container in the refrigerator and use within two weeks; toss with a little olive oil to preserve texture and flavor.
- Roasted cherry tomatoes are an excellent topping for crostini and sandwiches, or stirred into pasta, frittatas and grain salads.
More tomato recipes you’ll love:
- Caprese salad recipe
- Corn and tomato salad
- Heirloom tomato flight
Did you try this recipe? If so, please leave a review below and tag the author on social media so your photos can be seen and enjoyed.
Oven Roasted Cherry Tomatoes
Equipment
- Rimmed baking sheet
- Wire rack (optional)
- Airtight container for storage
Ingredients
- 2 tablespoons extra virgin olive oil, divided
- 1 pint cherry tomatoes, stemmed and halved
- 1 teaspoon dried basil (or favorite herbs)
- 1/4 teaspoon sea salt, or to taste
- 1/8 teaspoon freshly ground black pepper, or to taste
Instructions
- Preheat the oven to 250°F (120°C). Place the halved cherry tomatoes on a large rimmed baking sheet. Toss with 1 tablespoon of olive oil, dried basil, sea salt, and black pepper. Arrange the tomatoes cut-side up in a single layer.
- Roast for 2 to 2½ hours, checking after 2 hours. The tomatoes are done when the edges are caramelized and slightly dried while the insides remain juicy. Allow to cool on a wire rack.
- Transfer cooled tomatoes to an airtight container and toss with the remaining tablespoon of olive oil to help preserve them. Store in the refrigerator for up to two weeks.
Notes
- Check smaller tomatoes for doneness after 1½ hours to avoid over-drying.
- Try different herbs or add red pepper flakes for a spicy kick.
- Use these tomatoes as a topping for crostini, or add them to salads, pasta, sandwiches and cheese boards.
Nutrition
Calories: 42 kcal, Carbohydrates: 2 g, Protein: 1 g, Fat: 4 g, Saturated Fat: 1 g, Sodium: 79 mg, Fiber: 1 g. Nutrition values are estimates and intended as a guideline.
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Note: This recipe was originally published in August 2016. The text and photos have been updated to include additional information and step-by-step images.