Roasted grape tomatoes are one of those simple recipes that quietly transform everything they touch. These little tomatoes become wonderfully jammy and caramelized after a trip to a hot oven, concentrating their natural sugars into an intensely sweet-savory flavor. I make a batch nearly every week in the summer when vine-ripe tomatoes are abundant, but honestly, they're perfect year-round with organic grape tomatoes or cherry tomatoes from the market.
They're a great way to add summer flavor to just about anything: piled onto toast, swirled into pasta sauce, folded into grain bowls, or spooned over creamy goat cheese for a dreamy appetizer. And if you happen to have any left over, they store beautifully for quick meals all week.
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Ingredient Notes
Grape Tomatoes: I like using 1 pound (450 g) of little grape tomatoes for this recipe. They're ideal for roasting because their natural sugars concentrate so nicely. Cherry tomatoes or a variety of fresh tomatoes like plum tomatoes can also work—just adjust the roasting time slightly.
Garlic: 8–10 garlic cloves, pressed or finely chopped, roast alongside the tomatoes to create a rich, sweet roasted garlic flavor.
Honey: 3 tablespoons (45 ml) of honey help coax out even more of the natural sugar, giving the tomatoes a gorgeous caramelized finish.
Fresh Herbs: A few sprigs of fresh basil, oregano, or thyme add a subtle herbal lift. Sprinkle some on after roasting for a burst of freshness.
Tips, Tricks, and Alterations
- Flavor Boost: Add a pinch of garlic powder or Italian seasoning if you'd like even more depth.
- Herb Variations: Fresh basil, rosemary, or oregano are great ways to brighten the flavor.
- Spicy Option: A drizzle of hot honey or a sprinkle of red pepper flakes gives a gentle kick.
- Storage: Store roasted tomatoes in an airtight container in the fridge for up to 7 days.
- Freezing: Spread cooled roasted tomatoes on a parchment-lined baking sheet, freeze until solid, then transfer to a freezer bag. They'll keep for up to 6 months.
- Tomato Substitutes: Larger tomatoes (like plum tomatoes) can be used—just slice them into quarters and keep an eye on the roasting time.
- Sheet Pan Tip: Use a large rimmed baking sheet lined with parchment paper or a large square of aluminum foil to make cleanup easy.
Instructions
Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or a large square of aluminum foil or parchment paper.
Slice 1 pound (450 g) of grape tomatoes in half. Press or finely chop 8–10 garlic cloves.
In a large bowl, toss the halved tomatoes and garlic with 3 tablespoons (45 ml) of honey, ¼ cup (60 ml) of extra virgin olive oil, 1 teaspoon (5 g) of sea salt, and ½ teaspoon (1 g) of freshly ground black pepper.
Spread the tomato mixture in a single layer on the prepared sheet pan, making sure the tomatoes are close but not overlapping.
Roast for 20–30 minutes, rotating the pan halfway through. Check at 20 minutes: the tomatoes should look burst, shriveled, and lightly caramelized around the edges.
Use oven mitts to scrape the tomatoes and all their juices into a bowl immediately after roasting. Let them cool to room temperature if storing.
How to Serve Roasted Grape Tomatoes
- Swirled into hot pasta with a sprinkle of parmesan cheese.
- Spooned over avocado toast or ricotta toast.
- Stirred into cooked white beans for a cozy bean salad.
- Layered into a caprese pasta salad with fresh mozzarella.
- Tucked into sandwiches for a pop of tomato flavor.
- Added to sauteed green beans for a simple side dish.
- Spread on little toasts with goat cheese or feta cheese.
- Mixed into warm grains like farro or quinoa bowls.
- Stirred into homemade tomato soup for extra depth.
If you’ve tried this Roasted Grape Tomatoes recipe or any other recipe on BalancingBowls, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, and Pinterest to see more tasty meals and anything else I’m up to.
Recipe
Roasted Grape Tomatoes
Equipment
- 1 cookie sheet
- parchment paper
- 1 bowl
Ingredients
- 1 pound grape tomatoes, sliced in half
- 8 –10 garlic cloves pressed or finely chopped
- 3 tablespoons honey
- ¼ cup extra virgin olive oil
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- Fresh herbs basil, oregano, thyme, optional for garnish
Instructions
- Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper.
- In a large bowl, toss 1 pound of halved grape tomatoes, 8–10 pressed or finely chopped garlic cloves, 3 tablespoon honey, ¼ cup extra virgin olive oil, 1 teaspoon sea salt, and ½ teaspoon black pepper.
- Spread the tomato mixture on the prepared sheet pan in a single layer.
- Roast for 20–30 minutes, rotating the pan halfway through, until tomatoes are burst, jammy, and slightly caramelized.
- Scrape tomatoes and juices into a bowl immediately. Garnish with fresh herbs if using.
- Enjoy warm or let cool to room temperature before storing in an airtight container in the fridge for up to 7 days or freeze for up to 6 months.
Did you make this recipe? Let me know!