An easy, quick and versatile recipe for Roasted Grape Tomatoes. Serve roasted tomatoes as an easy side dish, in an appetizer, or add them to a tomato sauce or soup.
Only 5 ingredients and less than 30 minutes are needed to make these delicious Roasted Grape Tomatoes. This simple tomato recipe is great to have on hand and can be used for roasting a variety of fresh tomatoes small and larger tomatoes.
How to Make it
This roasted grape tomatoes recipe is so simple to make. I love how versatile it is. You can use different types of tomatoes. My favorite to use in this easy recipe include little grape tomatoes, cherry or plum tomatoes.
You can add fresh herbs and garlic cloves to the tomatoes before roasting and if you don't like balsamic vinegar you can leave it out.
This dish is quick to prepare and can be put in the oven while you cook the remainder of your meal.
Here's an overview of the ingredients and steps. Please see the recipe card at the end of the post for the full recipe.
- Grape tomatoes: Feel free to use cherry or plum tomatoes (also known as Roma tomatoes).
- Extra virgin olive oil
- Balsamic vinegar
- Sea salt
- Black pepper
- To roast the tomatoes, start by pre-heating the oven.
- Rinse tomatoes. If using cherry or grape tomatoes simply leave them whole. For plum tomatoes, chop them into large bite-sized chunks.
- Place the tomatoes on a rimmed baking sheet, add olive oil, balsamic vinegar and a little bit of salt and pepper. Toss them well to make sure they are well coated and arrange them in a single layer on the baking sheet.
- Bake for 20 minutes, stirring once after 10 minutes. Tomatoes are ready when they burst and become caramelized. Larger chunks might take longer to roast, just keep an eye on them and remove them when caramelized.
What to do with Oven-Roasted Tomatoes
Freshly roasted tomatoes can be used as a topping for crostini. Toast slices of baguette, spread them with a bit of goat cheese (or other cheese) and top them with the roasted tomatoes. Top the crostini with a sprinkling of herbs. Basil, oregano or thyme would all be delicious.
You can also use the roasted tomatoes in a soup, in your pasta sauce or to top a simple pasta dish. The most simple way to use roast grape tomatoes would be to serve them as a side dish. Sprinkle a bit of Feta cheese, Pecorino Romano or Parmesan cheese on them to make them extra tasty and serve them with warm crusty bread. I also like serving them as a side to this One-Pan Roast Chicken or these Kafta Kababs. Leftover roasted tomatoes can be added to this Creamy Tomato and Spinach Pasta or this Easy Spaghetti Meat Sauce.
Store leftover roasted tomatoes in an airtight container in the refrigerator for up to a week.
Oven roasted grape tomatoes can also be frozen for up to 6 months. Defrost and use in your next tomato sauce or soup.
Recipes Using Grape Tomatoes
- Baked Rainbow Trout Fillet
- White Bean and Tuna Salad
- Mediterranean Kale Salad
- Fattoush (Pita Bread Salad)
Roasted Grape Tomatoes
- 4 cups grape tomatoes can use cherry and plum tomatoes as well
- 3 tbsp. extra virgin olive oil
- 2 tbsp. balsamic vinegar
- ¾ tsp. salt
- ½ tsp. pepper
- Position a rack in the center of the oven and pre-heat the oven to 425°F.
- Rinse the grape tomatoes, place them on a baking sheet, add olive oil, balsamic vinegar, salt and pepper. Toss them well to make sure the tomatoes are well coated. Arrange the tomatoes in a single layer.
- Bake in the oven for 20 minutes, stirring once after 10 minutes. Tomatoes are ready when they burst and become caramelized.
- Larger tomato chunks might take longer to roast, just keep an eye on them and remove them when caramelized.
- Store leftover roasted tomatoes in an airtight container in the refrigerator for up to a week. They can also be frozen for up to 6 months.