Last Updated on March 12, 2021 by Sweet and Savoury Pursuits
An easy, quick and versatile recipe for Roasted Grape Tomatoes. The roasted tomatoes can be used in an appetizer, as a base in a tomato sauce or served as a side dish.
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This a great recipe to have on hand for any extra fresh tomatoes you need to use up. And only 5 ingredients are needed to make these delicious Roasted Grape Tomatoes.
What to do with Oven-Roasted Tomatoes
These 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, as a base for a pasta sauce or to top a simple pasta dish.
The most simple way to use them would be to serve them as a side dish, you can sprinkle a bit of feta or parmesan cheese on them to make them extra special.
I like serving them as a side with this One-Pan Roast Chicken and using any leftovers in this Creamy Tomato and Spinach Pasta or this Easy Spaghetti Meat Sauce.
How to Make it
This recipe for Roasted Grape Tomatoes is so simple and quick to make. I love how versatile it is. Feel free to use cherry, grape, or plum tomatoes for this recipe, all will work just fine.
You can add herbs and garlic to the tomatoes before roasting and if you don't like balsamic vinegar you can leave it out. It's quick to prepare and can be put in the oven while you cook the remainder of your meal.
Steps Overview:
To roast the tomatoes, start by pre-heating the oven to 425°F.
Start by rinsing the 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 baking sheet, add olive oil, balsamic vinegar, 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. Large chunks might take longer to roast, just keep an eye on them and remove them when caramelized.
How to Store:
Store leftover roasted tomatoes in the refrigerator in an airtight container or freeze them to use in your next tomato sauce or soup.
Enjoy!
If you make this recipe let me know how it went for you in the comment section below. I'd love to know if you made any variations to the recipe and how it worked out. And if you take a picture, share it with me on Instagram by tagging #sweetandsavourypursuits, I love to see your photos!
Roasted Grape Tomatoes
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
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Noel Williams ...www.klassicportraits.com...www.photopincher.com says
Very interesting post. I like the pictures and the recipe. You have a great thing going on here. Thanks a lot for allowing me to comment. Keep those recipes coming.
Sweet and Savoury Pursuits says
Thanks for stopping by and commenting Noel!
Sandhya says
These look so yummy! You have a great blog!
Sweet and Savoury Pursuits says
Thank you!
coconutcraze says
It is interesting to know about changing the ISO setting. Lovely photos! Great to find an inspiration here to meddle with my camera!
Sweet and Savoury Pursuits says
Thank you!
Lili says
Thank you for the recipe (I followed a Rachel Khoo one once that was similar but with seeds from a vanilla pod stirred into the olive oil - quite nice)! Your tomatoes look lovely and I really appreciate the Interesting photo explanations! The light on those in the pan is beautiful!! Thank you! You're also making me think about photography... 🙂
Sweet and Savoury Pursuits says
Vanilla, that's interesting. Thank you, I'm sure someone with more knowledge could explain better, but it's just where I'm at with photography, I look forward to learning more.
Lili says
Hi Fida, look forward to learning more about photography too from you! 🙂
Sweet and Savoury Pursuits says
Thank you Lili :)!
Julie is Hostess At Heart says
I would be popping these like candy! Perfect for some bruschetta!
Sweet and Savoury Pursuits says
Hi, yes this would be perfect for bruschetta!
The Chunky Chef says
Oh my those look so fantastic!! Great photos as well 🙂
Sweet and Savoury Pursuits says
Thank you!
Abbi Gabasa says
These look great! I wish I had a camera to take my food pictures with, but my Nikon is currently unavailable and now taking pics with my phone. My Szechuan eggplant food blog picture does not give its deliciousness justice! Any tips? Can u check it out and let me know what u think?
Sweet and Savoury Pursuits says
Hi Abby, I'm not an expert but will take a look I'll get back to you
Abbi Gabasa says
Awesome thank you!
Sweet and Savoury Pursuits says
Hi Abbi, took a look, I think it's just a simple matter of changing the settings on your phone for your camera app. It just looks a bit yellowish. You have a great site!
Jess says
I really need to fiddle around more with my camera. Most of the time I'm in such a hurryh to try and finish my photo shoots that I just choose a setting that works for me and the food and just get a move on.
Thanks for sharing this with us at FF this week 🙂
Sweet and Savoury Pursuits says
My biggest challenge is taking the pictures when I'm hungry, I can't wait to dig in!
Zoale.com says
Great photos! Keep on experimenting 🙂 This is a lovely recipe, and I just happen to have grape tomatoes in my fridge. Seems like a perfect lunch with a chunk of good cheese and crusty bread!
Sweet and Savoury Pursuits says
Thank you! Yes it would make a perfect lunch, I had it for dinner with some goat cheese, yum 🙂