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Roasted Grape Tomatoes

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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Fresh Grape Tomatoes in colander.

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.

Fresh tomatoes on baking tray.

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.

Fresh grape tomatoes on baking tray with oil and balsamic vinegar.

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.

Roasted caramelized tomatoes on baking tray.

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!

Roasted caramelized tomatoes on baking tray.

Roasted Grape Tomatoes

Sweet and Savoury Pursuits
This recipe for Roasted Grape Tomatoes is easy and versatile. It's quick to prepare and can be put in the oven while you prepare the remainder of your meal.
4.86 from 7 votes
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Appetizer, Side Dish
Cuisine American
Servings 4 people
Calories 132 kcal

Ingredients
  

  • 4 cups grape tomatoes can use cherry and plum tomatoes as well
  • 3 tablespoon extra virgin olive oil
  • 2 tablespoon balsamic vinegar
  • 3/4 teaspoon salt
  • 1/2 teaspoon 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

Larger tomato chunks might take longer to roast, just keep an eye on them and remove them when caramelized.

Nutrition

Calories: 132kcalCarbohydrates: 7gProtein: 1gFat: 11gSaturated Fat: 1gSodium: 367mgPotassium: 353mgFiber: 1gSugar: 5gVitamin A: 1240IUVitamin C: 20.4mgCalcium: 18mgIron: 0.6mg
Keyword Oven Roasted Tomatoes, Roasted Cherry Tomatoes, Roasted Grape Tomatoes
Tried this recipe? Have any questions, comments or suggestions? Leave a comment below!Mention @sweetandsavourypursuits or tag #sweetandsavourypursuits!
Recipe Rating




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Noel Williams ...www.klassicportraits.com...www.photopincher.com

Wednesday 10th of June 2015

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

Thursday 11th of June 2015

Thanks for stopping by and commenting Noel!

Sandhya

Saturday 11th of April 2015

These look so yummy! You have a great blog!

Sweet and Savoury Pursuits

Saturday 11th of April 2015

Thank you!

coconutcraze

Monday 6th of April 2015

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

Monday 6th of April 2015

Thank you!

Lili

Saturday 4th of April 2015

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

Saturday 4th of April 2015

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.

Julie is Hostess At Heart

Friday 3rd of April 2015

I would be popping these like candy! Perfect for some bruschetta!

Sweet and Savoury Pursuits

Saturday 4th of April 2015

Hi, yes this would be perfect for bruschetta!

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