• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Simple Vegan Recipes
  • Recipes
  • Books
    • 40 Days of Green Smoothies
    • Bowls!
  • Recipe Videos
    • My YouTube Channel
    • Video Blogging FAQ
  • Simple Vegan Starter Guide
  • Podcast
  • Shop
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Get the vegan starter guide!
  • Latest Recipes
  • Air fryer recipes
  • Instant Pot recipes
  • My YouTube channel
  • Podcast
  • Recipe video production
  • SHOP
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Simple Vegan Recipes » Appetizers and side dishes

    Easy roasted cherry tomatoes with basil and garlic

    Last Modified: Apr 30, 2020 by Becky Striepe

    Disclosure: This post may contain Amazon affiliate links. As an Amazon Associate I earn from qualifying purchases. See my Privacy Policy for more details.

    Recipe Print
    overhead photo of roasted cherry tomatoes in a light blue baking pan

    Savory, sweet, oven roasted cherry tomatoes with olive oil and plenty of basil are delicious over pasta, served bruschetta-style on toast, or tossed into a salad. They're also lovely for snacking, straight from the jar!

    overhead photo of roasted cherry tomatoes in a light blue baking pan

    This recipe for roasted cherry tomatoes was inspired by an $8 jar of roasted tomatoes that I just can't afford to buy on a regular basis.

    My kid loved just snacking on those suckers, but at that price point I couldn't really justify them as a pantry staple. Instead, I picked up two pints of grape tomatoes for $6 and made my own roasted tomatoes.

    Since recipe yields way more than the ½ cup of tomatoes that was in the $8 jar, these oven roasted tomatoes are a bargain!

    Jump To:
    • The ingredients
    • Recipe notes
    • How to serve and store roasted tomatoes
    • Oven roasted cherry tomatoes recipe
    overhead photo of wooden spoon stirring cherry tomatoes with olive oil, vinegar, garlic, and basil in a light blue baking pan

    The ingredients

    You only need five simple ingredients to make this recipe:

    • cherry tomatoes
    • fresh basil
    • garlic
    • olive oil
    • balsamic vinegar (Rice vinegar or lemon juice would also work well.)

    If you can't find cherry tomatoes, grape tomatoes would work just as well. For grape tomatoes, you'll just back off on the cooking time by five to 10 minutes.

    Recipe notes

    My favorite part about this recipe -- besides how addictive it is -- is how little prep you have to do. Because you're using small tomatoes, you roast them up whole. The only chopping you do is the basil and a few cloves of garlic.

    To cut up the basil, I like to chiffonade them. This is a fancy term for "roll them up, then slice them". It's an efficient way to get perfect strips of flavorful basil.

    image collage showing  whole leaves of basil and the basil cut into a chiffonade

    For the garlic, I definitely recommend investing in a garlic press. Mincing garlic by hand is fine, but a press saves so much time! The prep time in the recipe below assumes that you are using a press.

    After you prep the basil and garlic, you just toss everything together in a baking pan. Then, stick it into the oven to bake. That's it!

    overhead photo of roasted cherry tomato pasta with basil, garlic, spinach, and beans in a blue baking pan

    How to serve and store roasted tomatoes

    When you pull these out of the oven, they're ready to eat! You have lots of delicious options for how to serve these up:

    • Make my roasted tomato pasta.
    • Serve them warm or cold over a salad.
    • Stir them into rice for an instantly-fancy side dish.
    • Spoon them onto slices of crusty bread for quick bruschetta.
    • Snack on them, cold, straight from the jar!

    Store any leftover tomatoes in an airtight container. They'll keep for three to five days in the refrigerator.

    overhead photo of roasted cherry tomatoes in a light blue baking pan

    Oven roasted cherry tomatoes recipe

    Rich, sweet, oven roasted cherry tomatoes with olive oil and plenty of basil are delicious over pasta, served bruschetta-style on toast, or tossed into a salad. They're also lovely for snacking, straight from the jar!
    Prevent your screen from going dark
    Print Pin Rate
    Course: Sauces and Dressings, Side Dish
    Cuisine: Vegan
    Keyword: roasted cherry tomatoes
    Prep Time: 5 minutes
    Cook Time: 30 minutes
    Total Time: 35 minutes
    Servings: 6
    Calories: 112kcal
    Author: Becky Striepe

    Ingredients

    • 2 pints cherry tomatoes
    • ½ cup fresh basil - minced
    • 4 cloves garlic - minced
    • ¼ cup olive oil
    • 1 tablespoon balsamic vinegar - see note

    Instructions

    • Preheat the oven to 400F.
    • Toss all of your ingredients together in a 9x12" baking pan. Bake for 30-40 minutes, depending on the size of your tomatoes. Smaller tomatoes will need less time to cook. Your tomatoes are ready when most of the ones in the pan have split open.

    Notes

    • Can't find cherry tomatoes? Grape tomatoes will also work in this recipe. They'll take a bit less time to cook -- more like 20-30 minutes --  since they're smaller, but otherwise you don't need to make any changes.
    • You can use rice vinegar or fresh lemon juice, if you don't have balsamic vinegar.

    Nutrition

    Nutrition Facts
    Oven roasted cherry tomatoes recipe
    Amount per Serving
    Calories
    112
    % Daily Value*
    Fat
     
    10
    g
    15
    %
    Saturated Fat
     
    1
    g
    5
    %
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    7
    g
    Sodium
     
    37
    mg
    2
    %
    Potassium
     
    416
    mg
    12
    %
    Carbohydrates
     
    5
    g
    2
    %
    Fiber
     
    1
    g
    4
    %
    Sugar
     
    0.4
    g
    0
    %
    Protein
     
    2
    g
    4
    %
    Vitamin A
     
    106
    IU
    2
    %
    Vitamin C
     
    15
    mg
    18
    %
    Calcium
     
    22
    mg
    2
    %
    Iron
     
    1
    mg
    6
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe? Share your photo!Mention @GlueAndGlitter on Instagram or Twitter!

    More Vegan appetizers and side dishes

    • One-Bowl Cornbread Muffins
    • Vegan tofu ricotta (nut free!)
    • Vegan Ranch Roasted Chickpeas
    • Vegan Stuffed Mushrooms with Creamy Basil Tofu Ricotta

    About Becky Striepe

    Headshot of Becky Striepe in front of a teal wall

    Hi there! I'm Becky Striepe (rhymes with sleepy), and I love using gadgets and shortcuts to create easy vegan comfort food recipes for busy people. Whether you love your Instant Pot, your air fryer, or just love delicious plant-based meals, stick around. You'll like it here.

    Learn more about me >>>

    Reader Interactions

    Comments

      Have a question? Tried this recipe? Share your thoughts! Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Hannah

      September 16, 2015 at 1:41 pm

      These look really wonderful! It blows my mind that Darrol Henry loved snacking on roasted tomatoes. Like, I'm a vegan grown up, and I still think I would need them in something. He's awesome!

      Reply
      • Becky Striepe

        September 16, 2015 at 2:45 pm

        Aw thank you! He is a kid with his mom's tastes in a lot of ways.

        Reply

    Primary Sidebar

    About Me

    Glue and Glitter
    Hi! My name is Becky Striepe (rhymes with “sleepy”). I love using gadgets and shortcuts to create easy vegan comfort food recipes for busy people. Whether you love your Instant Pot, your air fryer, or just love delicious plant-based meals, stick around. You'll like it here. → READ MORE

    Footer

    ^ back to top

    As Seen On: Buzzfeed, How Stuff Works, Parade Magazine, Follow Your Kind Podcast, Peta, Curiously Veg Radio, Shape Magazine

    About

    • About Becky Striepe
    • Privacy Policy
    • About the Ads
    • Video Blogging FAQ

    Newsletter

    • Sign Up! for emails and updates

    Trending now

    • Two-ingredient Instant Pot yogurt from soy milk
    • Vegan spinach artichoke dip with garlic cashew cream
    • Crispy, flavorful air fryer tofu

    Copyright Notice

    All content Copyright © Glue & Glitter/Cattington Inc. Unauthorized use and/or duplication of this material without express and written permission from this site’s author and/or owner is strictly prohibited. You may post a short excerpt and/or one photo, as long as you provide clear credit and a link back to the original recipe or tutorial post at glueandglitter.com. Please do not repost recipes in full without my express permission.

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Glue & Glitter