Savory, sweet, oven roasted cherry tomatoes with olive oil and plenty of basil and garlic are delicious over pasta or toast!
This recipe for basil and garlic roasted cherry tomatoes was inspired by a tiny, $8 jar of roasted tomatoes that I just can't afford to buy on a regular basis.
Garlicky, basil-packed roasted cherry tomatoes are super delicious. I love snacking on them straight up, but they also make a great cherry tomato toast served over crusty bread. Or, toss them with pasta and pine nuts or chickpeas for an easy meal!
Ingredients and substitutions
- cherry tomatoes - You can use grape tomatoes, if needed, but cherry tomatoes will give you the best flavor. Grape tomatoes are also smaller, so they won't need to roast for as long.
- olive oil - For roasting the tomatoes.
- balsamic vinegar - For acidity and a touch of sweetness that brings out the sweetness in the tomatoes.
- garlic - Because tomatoes, basil, and garlic are a dream team!
- fresh basil - For finishing the roasted tomatoes.
How to make roasted tomatoes with garlic and basil
Preheat the oven to 400° F.
Toss all of the ingredients, except the basil, 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.
Add the basil to the pan, tossing well. Serve with pasta, over toast, or snack on them straight up!
- These are a great make-ahead recipe! Store them in a mason jar or other airtight container for a quick meal. Just add pasta!
- How long you roast these depends on your personal preference and what you're using them for. Cook longer for a more pasta sauce consistency or shorter if you plan using these as a side dish or for snacking.
Serving and storage directions
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:
- Toss them with pasta for an easy meal
- Spoon them over toasted, crusty bread for an amazing cherry tomato toast appetizer.
- Serve them warm or cold over a salad.
- Stir them into rice for an instantly-fancy side dish.
- 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.
Frequently asked questions
Cherry tomatoes and grape tomatoes are both small, but grape tomatoes are smaller and less sweet than cherry tomatoes.
More summer veggie recipes
Oven Roasted Cherry Tomatoes
- 2 pints cherry tomatoes
- ¼ cup olive oil
- 1 tablespoon balsamic vinegar
- 4 cloves garlic - minced
- a good pinch of salt
- ½ cup fresh basil - minced
- Preheat the oven to 400° F.
- Toss all of the ingredients, except the basil, 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.
- Add the basil to the pan, tossing well. Serve with pasta, over toast, or snack on them straight up!