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.

What You’ll Need

• Cherry tomatoes
• Balsamic vinegar 
• Olive or avocado oil 
• Garlic
• Sugar
• Salt 

Step-By-Step Instructions 

Step 1: Preheat oven and prepare pan 

Preheat oven to 350^oF 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! 

How to use balsamic roasted cherry tomatoes

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. 

Can you use grape tomatoes instead? 

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. 

 A toast to heart healthy snacking all summer long! 

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! 

Print Recipe

Balsamic Roasted Cherry Tomatoes

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!

Prep Time5 mins

Cook Time25 mins

Total Time30 mins

Course: Side Dish

Cuisine: American

Keyword: Balsamic roasted cherry tomatoes, Healthy roasted cherry tomatoes

Servings: 4

Calories: 92kcal

Ingredients

• 2 pounds cherry tomatoes
• 1 ½ tablespoons balsamic vinegar
• 1 ½ tablespoons olive or avocado oil
• 1 clove garlic minced
• ½ teaspoon raw cane sugar
• Salt to taste

Instructions

• Preheat oven to 350oF and set out a large baking tray or sheet (see notes in step-by-step instructions above)
• Using a serrated knife, slice cherry tomatoes in half and place in a large mixing bowl.
• Toss tomato halves with balsamic vinegar, oil, garlic, sugar, and salt.
• 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!

Notes

Nutrition for 1/4 of recipe: 92 calories, 6 g fat (1 g saturated), 10 g carb, 3 g fiber, 7 g sugar, 2 g protein