I can never resist how these balsamic roasted cherry tomatoes turn juicy, jammy, and bursting with bold flavor. They make pastas, toast, salads, and simple dinners feel instantly more rustic and delicious.

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I’m obsessed with balsamic roasted cherry tomatoes because they turn tiny, fresh tomatoes into something bold, jammy, and ridiculously snackable. The edges get a little blistered, the juices go glossy, and that balsamic vinegar brings the tangy-sweet punch I crave.

I love spooning them over pasta, piling them onto toast, or eating them straight from the pan. No shame.

And when garlic hits those tomato juices? I’m done.

This is the kind of simple recipe I keep coming back to because it tastes big without trying too hard. But honestly, I mostly make it because I can’t stop picking at it.

Ingredients

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Cherry tomatoes get jammy, sweet, and a little wrinkly in the best way.
Balsamic vinegar brings tang and depth, making the tomatoes taste extra rich.
Olive oil helps everything roast nicely, plus it adds that silky finish.
Garlic makes it savory and cozy, like your kitchen suddenly smells amazing.
Kosher salt wakes up the tomatoes so they don’t taste flat.
Black pepper adds a tiny bite without taking over the whole dish.
Thyme gives it an herby, earthy note that feels very “grown-up dinner.
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Red pepper flakes add gentle heat, if you’re into a little kick.
Sugar can smooth out sharp acidity, basically helping the tomatoes taste balanced.
Fresh basil at the end keeps it bright, fresh, and super pretty.

Ingredient Quantities

1 pound (450 g) cherry tomatoes, whole

2 tablespoons balsamic vinegar

2 tablespoons extra virgin olive oil

2 garlic cloves, minced

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme

1/4 teaspoon red pepper flakes, optional

1/2 teaspoon granulated sugar, optional (to balance acidity)

1 tablespoon chopped fresh basil, for finishing (optional)

How to Make this

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1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper or foil.

2. In a large bowl combine 1 pound cherry tomatoes, 2 tablespoons balsamic vinegar, 2 tablespoons extra virgin olive oil, and 2 minced garlic cloves.

3. Add 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme, and 1/4 teaspoon red pepper flakes if using.

4. If desired to balance acidity, sprinkle in 1/2 teaspoon granulated sugar and toss everything gently until tomatoes are evenly coated.

5. Spread tomatoes in a single layer on the prepared baking sheet, cut sides up if any are halved, making sure not to overcrowd.

6. Roast in the preheated oven for 20 to 30 minutes until tomatoes are blistered, softened, and slightly caramelized, stirring or shaking the pan once halfway through.

7. Remove from oven and let cool for a few minutes so juices thicken slightly.

8. Transfer roasted tomatoes and any pan juices to a serving dish or use immediately in recipes, finishing with 1 tablespoon chopped fresh basil if desired.

Equipment Needed

1. Oven and oven thermometer
2. Baking sheet lined with parchment paper or foil
3. Large mixing bowl
4. Measuring spoons and kitchen scale or measuring cups
5. Chef knife and cutting board
6. Garlic press or small knife for mincing
7. Spatula or heatproof silicone scraper for stirring and transferring
8. Tongs or oven mitts for handling hot pan

FAQ

Q: How long and at what temperature should I roast the cherry tomatoes? A: Roast at 400 F (200 C) for 18 to 25 minutes until tomatoes are softened and starting to burst, stirring once halfway through for even cooking.

Q: Can I use other vinegar or oil if I do not have balsamic or extra virgin olive oil? A: Yes. Substitute aged balsamic with a splash of red wine vinegar plus 1 teaspoon sugar for sweetness, and any mild olive oil or avocado oil works in place of extra virgin olive oil.

Q: Should I peel or cut the tomatoes before roasting? A: No need to peel or cut them. Whole cherry tomatoes blister and release concentrated flavor as they roast, which is the goal.

Q: How do I use leftovers and how long will they keep? A: Store in an airtight container in the refrigerator for up to 4 days. Use on pasta, crostini, salads, pizza, or stirred into grains and soups for a flavor boost.

Q: Can I make this ahead for a party and reheat? A: Yes. Roast ahead and warm gently in a 350 F (175 C) oven for 8 to 10 minutes or microwave briefly. Reheating slowly preserves texture and flavor.

Q: How do I adjust the acidity or sweetness? A: Add the optional 1/2 teaspoon granulated sugar to reduce acidity or a touch more balsamic for tang. Taste after roasting and finish with a pinch of salt or a drizzle of balsamic if needed.

Balsamic Roasted Cherry Tomatoes Recipe Substitutions and Variations

Balsamic vinegar: use red wine vinegar plus a pinch of honey or maple syrup to mimic sweetness and acidity.
Extra virgin olive oil: substitute avocado oil or light-flavored grapeseed oil for a neutral, high-heat option.
Garlic cloves: swap with 1 teaspoon garlic powder or 1 small minced shallot for a milder, aromatic note.
Fresh thyme: replace with fresh oregano or chopped rosemary for a similarly earthy, savory herb profile.

Pro Tips

1. Use tomatoes that are similar in size so they roast evenly; if some are much larger, halve them so everything finishes at the same time.
2. Give the garlic a short head start in the oil by warming the oil and garlic gently for 30 seconds off the heat before tossing with the tomatoes. This softens sharpness without browning the garlic.
3. Don’t overcrowd the pan; leave space between tomatoes so they caramelize instead of steaming. If you want deeper caramelization, roast on a preheated tray for a few extra minutes and watch closely.
4. Save and reduce the pan juices: after roasting, simmer the juices briefly to concentrate flavor and spoon back over the tomatoes or swirl into dressings, pastas, or grilled proteins for an intense finish.

Balsamic Roasted Cherry Tomatoes Recipe

Recipe by Ashley Gaintor

0.0 from 0 votes

Servings

servings

Calories

kcal

Equipment: 1. Oven and oven thermometer
2. Baking sheet lined with parchment paper or foil
3. Large mixing bowl
4. Measuring spoons and kitchen scale or measuring cups
5. Chef knife and cutting board
6. Garlic press or small knife for mincing
7. Spatula or heatproof silicone scraper for stirring and transferring
8. Tongs or oven mitts for handling hot pan

Ingredients

1 pound (450 g) cherry tomatoes, whole
2 tablespoons balsamic vinegar
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
1/4 teaspoon red pepper flakes, optional
1/2 teaspoon granulated sugar, optional (to balance acidity)
1 tablespoon chopped fresh basil, for finishing (optional)

Directions

Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper or foil.
In a large bowl combine 1 pound cherry tomatoes, 2 tablespoons balsamic vinegar, 2 tablespoons extra virgin olive oil, and 2 minced garlic cloves.
Add 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme, and 1/4 teaspoon red pepper flakes if using.
If desired to balance acidity, sprinkle in 1/2 teaspoon granulated sugar and toss everything gently until tomatoes are evenly coated.
Spread tomatoes in a single layer on the prepared baking sheet, cut sides up if any are halved, making sure not to overcrowd.
Roast in the preheated oven for 20 to 30 minutes until tomatoes are blistered, softened, and slightly caramelized, stirring or shaking the pan once halfway through.
Remove from oven and let cool for a few minutes so juices thicken slightly.
Transfer roasted tomatoes and any pan juices to a serving dish or use immediately in recipes, finishing with 1 tablespoon chopped fresh basil if desired.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.