Roasted Cherry Tomatoes Recipe

Roasted Cherry Tomatoes

Cherry tomatoes are caramelized in olive oil to concentrate their natural sweetness. Adding a touch of stock intensifies their savory flavor.
Course Side Dish
Cuisine American
Keyword roasted vegetables, tomatoes
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6
Calories 55
Author Rachel


  • 1 lb cherry tomatoes or grape tomatoes, any colors
  • 2 tbsp olive oil
  • 1 tbsp low-sodium beef stock
  • 1/4 tsp kosher salt add more to taste
  • fresh black pepper to taste


  • Preheat oven to 450 degrees F.
  • Line a large baking sheet with aluminum foil. Drizzle with olive oil.
  • Cut tomatoes in half. Add to baking sheet, then drizzle with beef stock.
  • Toss the tomatoes with the oil and stock on the baking sheet, coating each piece.
  • Turn all the tomatoes cut-side up and distribute them evenly on the pan. This step is important, as it allows the juices in the tomatoes to evaporate and concentrate while roasting.
  • Sprinkle tomatoes with salt and a few grinds of fresh black pepper.
  • Roast tomatoes for 20-22 minutes, until they begin to develop some dark color on the bottom and they become soft.
  • Remove from pan. Enjoy while hot, or refrigerate in a sealed container for later use.


  • If you don't like tomato seeds, you can remove them before roasting. I've had success with making them this way. The tomatoes usually require a bit less time to roast when seeded.
  • Substitute vegetable stock for beef stock to make a vegan/vegetarian version.


Calories: 55kcal | Carbohydrates: 3g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Sodium: 110mg | Potassium: 165mg | Fiber: 1g | Sugar: 2g | Vitamin A: 370IU | Vitamin C: 17mg | Calcium: 8mg | Iron: 1mg