a dozen ingredients or less/ All Recipes/ entrée/ sandwiches/ sides/ snacks

Simple Roasted Cherry Tomatoes

Healthy and simple roasted cherry tomatoes recipeToday we are saying hello to fall with a simple, roasted veggie recipe. 

This time of year means abundant produce and farmers selling baskets full of red, ripe cherry tomatoes at the market.

Simple Roasted Cherry Tomatoes recipe on The Local Sprout BlogIf you’re ready to take your cherry-tomatoes to the next level (and make them last longer), this recipe is for you!

Let’s make some simple roasted cherry tomatoes!

Roasted cherry tomatoes on sourdough bread recipe

I love cherry tomatoes, but eating them raw does get old after a while. Roasting them adds a new texture, creates an earthy flavor, and preserves them for longer use. 

My roasted cherry tomatoes recipe is one I rely on so much this time of year. It is simple, requires very little work, and goes well with everything from toast to salad!

Local Sprout roasted cherry tomatoes recipe

I hope you love this recipe as much as I do! It is:






& so versitile

If you try this recipe, be sure to comment, leave a rating, and don’t forget to tag a photo #thelocalsprout on Instagram! I can’t wait to hear what you think!

For more recipes like this, check out my late summer salad with tahini dressing, chickpea salad sandwich, avocado pesto pasta salad, and mediterranean quinoa salad.

Simple Roasted Cherry Tomatoes
Prep time
Cook time
Total time
My simple roasted cherry tomatoes recipe is simple, requires very little work, and goes well with everything from toast to salad! With only 6 ingredients you can have these delicious tomatoes on your table in no time.
Recipe type: Side, Snack, Main
Cuisine: Gluten Free, Vegan, Nut Free
Serves: 2 cups
  • 2 pints cherry tomatoes, halved (about 60 tomatoes)
  • 2 Tbsp. olive oil
  • 2 tsp dried thyme
  • 1 tsp dried parsley
  • 1 tsp sea salt
  • pinch black pepper
for serving (optional):
  • sliced sourdough bread, extra olive oil
  1. Preheat oven to 275 degree F.
  2. Arrange cherry tomatoes on a large baking sheet, cut, flat side up.
  3. Drizzle with olive oil so tomatoes are well-coated. Sprinkle with thyme, parsley, sea salt, and black pepper.
  4. Roast for about 2-2½ hours—or until tomatoes start to shrivel and blister.
  5. Enjoy tomatoes with fresh bread and drizzled with extra olive oil. These tomatoes also make great additions to salad, pasta, or soup.
  6. Leftovers will keep refrigerated inn airtight container for up to 5 days or in freezer for 2 months.
Nutrition information is for ¼ of the recipe (about ½ cup) without bread or extra olive oil.
Nutrition Information
Serving size: ¼ of the recipe Calories: 94 Fat: 7.4g Saturated fat: 1.1g Carbohydrates: 7.4g Sugar: 4.7g Sodium: 477mg Fiber: 2.4g Protein: 1.6g Cholesterol: 0mg

The Local Sprout


You Might Also Like

No Comments

Leave a Reply