These balsamic roasted cherry tomatoes are so sweet and juicy you won’t be able to stop eating them right off of the baking sheet!
Originally posted 7/6/16; updated 7/7/19
I’m stunned at how much I like this recipe.
Tomatoes and I haven’t always been best friends. In fact, it wasn’t until college that I could stand eating tomatoes in a sandwich and the thought of eating a whole cherry or grape tomato in a salad still makes me cringe.
But these tomatoes are something else. After they were done roasting, I had the pan sitting out on the counter, trying to decide how I wanted to use them.
I grabbed one off of the pan for a taste to see if it’d help me decide. Then I grabbed another. And another. I just couldn’t believe how much I liked these tomatoes on their own – seriously I could eat a bowl of them they are that tasty!
The vinegar gives them that refreshing tang while the sugar and salt balance each other perfectly.
Step 1: Preheat oven and prepare pan
Preheat oven to 350oF and set out a large baking tray or sheet.
While you can use a baking sheet covered with parchment paper, I prefer to use a glass baking dish to trap all the juices and leftover balsamic mixture. This way, after roasting, I can pour the juices back over the tomatoes in a serving bowl.
Step 2: Slice tomatoes
Using a serrated knife, slice cherry tomatoes in half and place in a large mixing bowl.
I have a tomato knife that I swear by. While the juices still squirt out a bit, the serrated edge makes a clean cut through the tomato skin without smushing the tomato.
Step 3: Mix ingredients together
Toss tomato halves with balsamic vinegar, oil, garlic, sugar, and salt.
Step 4: Add to pan and roast
Place tomatoes in pan, cut-side down and then place pan in preheated oven.
Roast for 10 minutes, rotate pan, and then cook an additional 10-15 minutes or until tomatoes are soft and juicy.
Remove from oven and allow to cool for 5 minutes. Enjoy!
So what should you do with these tomatoes (besides eating them fresh from the oven)?
A simple, yet delicious way is placing them over fresh mozzarella with some fresh basil as a caprese salad.
They are also be great over angel hair pasta with shrimp, mixed into pasta salad, or piled on a loaf of crusty bread for an easy bruschetta.
I personally love adding them to grain bowls with chickpeas or roasted chicken, feta cheese, and additional roasted vegetables.
Absolutely! While they won’t be quite as sweet, one thing I like about grape tomatoes is that they hold their shape better than cherry.
So if you’re planning to use these on bruschetta or in grain bowls, grape tomatoes may actually work better.
However you eat these, I hope you find them as addicting as we do! Plus tomatoes are an excellent source of lycopene – a pigment that acts like an antioxidant in our bodies, helping to fight off free radicals and protect against heart disease.
Make sure to share this recipe on Pinterest and tag @TheHealthyToast_RD on Instagram!
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This recipe is awesome, love the tartness, freshness and so pretty too. 🙂 can I freeze or can this after they are cooked. I am bombarded with cherry tomatoes. Thank you for the recipe.
I’m so glad you like the recipe Lori! I haven’t tried freezing them, but I’ve heard of people freezing roasted tomatoes in gallon-sized freezer bags for up to 3 months. Let me know if you try it and how it works out!
Yum! So simple and so delicious!
I LOVE roasted cherry tomatoes!! Great use of the balsamic on them.