Balsamic Roasted Cherry Tomatoes Recipe

It’s amazing how a handful of cherry tomatoes can transform into something so flavorful. I roast them with balsamic vinegar until they’re sweet, jammy, and bursting with rich flavor.

Ingredients · Servings 6

2 pounds ripe cherry tomatoes ((or grape tomatoes, halved of whole))
4 tablespoons extra virgin olive oil
3-4 cloves garlic (minced)
2 tablespoons fresh thyme leaves (or 2 tsp dried thyme)
2 tablespoons aged balsamic vinegar
1 tablespoon granulated sugar
Salt and pepper

Method · 45 min

Preheat the oven to 400°F. Set out a large rimmed baking sheet.
Rinse and dry the cherry tomatoes, then place on the baking sheet. Drizzle the olive oil and balsamic vinegar over the top of the tomatoes. Sprinkle the minced garlic, fresh thyme leaves, and sugar over the tomatoes. Gently toss to coat.
Spread the tomatoes out in a single layer. Generously sprinkle with salt and pepper.
Roast in the oven for 30 to 40 minutes, until the tomatoes are very wilted, and the pan juices have started to thicken.
Serve warm, or refrigerate until ready to use.

Why You’ll Love Roasted Cherry Tomatoes

There’s nothing quite so magical as those few weeks between the seasons. Personally, I love the time when late summer and early fall overlap. The sun is strong, but the days start to get shorter, and there’s a slight chill in the air.

Perhaps best of all, there are lots of fresh veggies to enjoy!

Sommer’s Recipe Notes

If you’re like us, you probably have a great bounty of tomatoes by the end of the summer. Garden-fresh tomatoes are perfect for making a variety of easy homemade recipes, like zesty salsa, old-fashioned tomato jam, and chimichurri tomato salad!

And of course, tomatoes are delicious as part of Italian-inspired dishes. We love this simple Oven Roasted Cherry Tomatoes recipe that uses ripe cherry tomatoes, kissed with garlic and sweet balsamic vinegar.

It’s a fabulous way to use up end-of-season tomatoes and is a terrifically versatile side dish/condiment. Use balsamic roasted tomatoes on salads, sandwiches, in soups, and on charcuterie boards. You can bring some of that bright summer flavor to the top of main dish proteins, or serve it as a snack with burrata and toasted bread…

Or best of all, use it as a no-fuss pasta sauce. Just toss the oven-roasted tomatoes with fresh cooked pasta and some freshly shaved parmesan, and dinner is served!

This is a fantastic fresh tomato recipe with only 6 simple ingredients, but it tastes wonderfully complex and satisfying.

Garlic – minced

How to Make

Find the full recipe with ingredient proportions, detailed instructions, serving tips, and a video tutorial in the printable form at the bottom of the post.

Preheat the oven – First, I preheat my oven to 400°F and set out a large rimmed baking sheet. Using a rimmed pan helps catch all of those delicious juices the tomatoes release as they roast.

Season the tomatoes – I rinse and thoroughly dry the cherry tomatoes before spreading them onto the baking sheet. Then I drizzle them with olive oil and balsamic vinegar before sprinkling on the minced garlic, fresh thyme leaves, and a little sugar. I gently toss everything together until the tomatoes are evenly coated. Finally, I spread them into a single layer and season generously with salt and pepper. Giving the tomatoes plenty of space helps them roast instead of steam.

Roast – I roast the tomatoes for 30–40 minutes, until they’re beautifully wrinkled, bursting, and caramelized around the edges. The pan juices should become thick and syrupy. That’s where so much incredible flavor comes from.

Serve or store – At this point, I can serve the roasted tomatoes warm as a side dish, spoon them over toasted bread, or refrigerate them until I’m ready to use them in another recipe.

I like to serve these warm right away, or you can refrigerate the roasted cherry tomatoes until ready to use. As the tomatoes cool, their juices thicken into a lovely glaze that makes them wonderful to serve as a silky condiment on bread with fresh soft cheese like burrata or mozzarella, or hard cheese like manchego or pecorino.

This saucy tomato condiment is also great on charcuterie boards, or as a topping over other dips, such as whipped ricotta or whipped cottage cheese dip.

I even like to serve it as a topping for main dish protein… Image a scoop of these little jewels over a hot ribeye steak or grilled chicken with a slice of mozzarella cheese.

And of course, I love to toss the whole pan of of juicy toms with cooked pasta, fresh basil, and a little parmesan cheese. Heaven!

Tips & Tricks

For a smooth tomato sauce, place the roasted cherry tomatoes in a blender and blend until smooth, then pour it over the pasta!
Especially during the summertime, feel free to add bigger tomatoes like roma or heirloom tomatoes to the mix too! Just cut them up into smaller chunks. A variety of different tomatoes will add some different flavors.
If you have a summer garden, throw in some zucchini or spinach too!

What are other ideas for how to enjoy homemade roasted cherry tomatoes?

Hot and fresh roasted tomatoes are delicious in soups, like creamy tomato soup, or on Italian sandwiches or burgers. Enjoy as a snack or side with a hunk of toasty bread, on a charcuterie board, or just by themselves with a fork!

What other ingredients can I use to make pasta with roasted cherry tomato sauce?

Elevate this simple pasta dish with other yummy seasonal veggies, like asparagus (cut and roasted with the tomatoes) or fresh spinach. For an even heartier meal, add mozzarella cheese, chopped cooked chicken, or sautéed shrimp to the finished dish.

How do I make this a gluten-free or low-carb meal?

Use your favorite GF-friendly pasta to pair with the balsamic roasted cherry tomato sauce. You can also mix with zucchini noodles for a low-carb option.