How to Make Roasted Cherry Tomatoes

Juicy roasted cherry tomatoes in under 15 minutes? Yes, please.

Whether you’re chopping them up for salsa, baking them into a quiche or tossing them with pasta, there’s almost no end to the delicious ways you can use roasted cherry tomatoes. And fortunately, they’re super easy and quick—about 10-15 minutes—to make. All you’ll need is four ingredients, an oven and our step-by-step guide.

Before You Begin: Choose the Right Tomatoes

Does it matter which variety of cherry tomatoes you use? Nope—although it will affect the flavor. Yellow or orange cherry tomatoes tend to be slightly sweeter because they have less acid than their red counterparts. You can learn more about the different types of tomatoes here.

How to Make Roasted Cherry Tomatoes


  • 2 cups cherry tomatoes, halved
  • 1 tablespoon olive oil
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon pepper

Step 1: Set It All Up

Start by preheating your oven to 425 degrees. Spread your halved tomatoes out on a foil-lined 15x10x1-inch baking pan. (This brand is our fave). Make sure that the tomato halves are all about the same size and that you keep them in a single layer to help them cook evenly.

Step 2: Add Toppings

Drizzle the tomatoes with olive oil and sprinkle them with salt and pepper. Toss the tomatoes gently until they’re evenly coated.

Editor’s Tip: If olive oil isn’t your thing, feel free to swap it out for coconut oil, avocado oil, lard or any other fat that has a high smoke point. Use this guide to find the right cooking oil for you.

Step 3: Roast Away

Place the tomatoes in the oven and roast until they’re softened, about 10-15 minutes. Be sure to stir them occasionally so they don’t burn.

What to Make Next

After you’ve finished roasting your cherry tomatoes in the oven, the easiest thing to do is serve them as a side dish. However, our editors suggest these creative creations:

  • Toast topper: Start with a toasted baguette. Schmear on goat cheese, then add a few roasted tomatoes and top with fresh herbs and cracked pepper.
  • Bean there, done that: In a small bowl, add roasted tomatoes to drained and rinsed cannellini beans. Drizzle with olive oil and stir in chopped fresh parsley.
  • Mac & cheese upgrade: Add roasted tomatoes to homemade mac and cheese along with a pinch of nutmeg.

Want to roast more than just tomatoes? Here’s exactly how to make amazing roasted veggies every time.

Amanda Tarlton
Amanda has more than a decade of media experience, specifically in product testing in the cooking and lifestyle space. As a freelancer for Taste of Home, Amanda writes mostly about foodie finds, home and lifestyle goods and cooking and baking utensils that make life easier (and more fun!). Outside of freelancing, Amanda is the executive editor of commerce at Field & Stream.
When she's not working, Amanda is on the lookout for the best pizzas in town or testing out secret menu items at restaurants and coffee shops.