Cherry Tomato Bake is the easiest way to turn a pint of cherry tomatoes into a luscious, savory side dish that pairs with almost anything. Roasting concentrates their natural sweetness and creates a jammy, saucy texture that's irresistible.
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This recipe uses just a handful of pantry staples and takes about 30 minutes from start to finish. It's perfect for busy weeknights, yet elegant enough for a dinner party.
Serve it alongside grilled chicken, fish, or pasta, or spoon it over crusty bread for a simple appetizer. However you enjoy it, this bake is sure to become a favorite.
Why You'll Love This Recipe
About the Ingredients
2 pints (about 680g) cherry tomatoes
Use ripe, sweet cherry tomatoes; grape tomatoes work too. If tomatoes are large, cut them in half.
3 tablespoons olive oil
Extra virgin olive oil adds the best flavor; use a neutral oil if you prefer.
4 cloves garlic, minced
Fresh garlic is essential; use 1 teaspoon garlic powder if you're in a pinch.
1 teaspoon dried oregano
Italian seasoning or fresh thyme can be substituted for a different herb profile.
1/2 teaspoon salt
Sea salt or kosher salt works; adjust to taste.
1/4 teaspoon black pepper
Freshly ground black pepper adds more aroma; use less if you prefer mild.
2 tablespoons balsamic vinegar
Balsamic adds a tangy sweetness; red wine vinegar or lemon juice work as substitutes.
1/4 cup (25g) grated Parmesan cheese (optional)
Parmesan adds a salty, nutty crust; omit or use nutritional yeast for dairy-free.
Fresh basil leaves, for garnish
Optional but recommended; fresh parsley also works.
Tips & Tricks
Don't overcrowd the baking dish
spread tomatoes in a single layer so they roast rather than steam.
- Use a baking dish that's not too deep; a shallow dish allows better airflow and caramelization.
- Stir halfway through cooking to ensure even roasting and prevent sticking.
Pro Tips
Step-by-Step Instructions
1. Preheat oven and prep
Preheat oven to 425°F (220°C). Rinse the cherry tomatoes and pat dry. If any are large, cut them in half. In a large bowl, combine tomatoes, olive oil, garlic, oregano, salt, and pepper; toss well.
2. Spread in baking dish
Arrange tomatoes in a single layer in a 9×13-inch baking dish or a similar shallow pan. Ensure they are not crowded to allow even roasting.
3. Roast the tomatoes
Bake for 20 minutes, then stir gently. Continue baking for 10-15 minutes more, until tomatoes are bursting and beginning to caramelize at the edges. The juices should be bubbling and the tomatoes look wrinkled and glossy.
4. Add balsamic and cheese
Remove from oven and drizzle with balsamic vinegar. If using Parmesan, sprinkle it over the top. Return to oven for 2-3 minutes, just until the cheese melts and starts to brown slightly.
5. Rest and garnish
Let the dish rest for 5 minutes to allow the juices to thicken. Garnish with fresh basil leaves before serving.
Delicious Variations
- Add sliced red onion or shallots for extra sweetness and texture.
- Top with fresh mozzarella cubes and bake until melted for a Caprese-style bake.
- Add a pinch of red pepper flakes for a spicy kick.
How to Store Cherry Tomato Bake
Refrigerator
Store leftovers in an airtight container in the fridge for up to 4 days.
Freezer
Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge.
Reheating
Reheat in a 350°F (175°C) oven for 10 minutes, or microwave in 30-second bursts until warm.
Frequently Asked Questions
Q: Can I use regular tomatoes instead of cherry tomatoes?
Yes, but cherry tomatoes are best because they hold their shape and roast quickly. If using larger tomatoes, cut them into chunks and increase cooking time by 5-10 minutes.
Q: How do I prevent the tomatoes from becoming mushy?
Don't overcook and avoid stirring too often. Roast at high heat and check for doneness when the skins start to burst but the tomatoes still hold their shape.
Q: Can I make this ahead of time?
You can prepare the tomato mixture and refrigerate it up to 24 hours before baking. Add the balsamic and cheese right before roasting.
Q: What can I serve with cherry tomato bake?
It's delicious with grilled chicken, fish, steak, or as a topping for pasta, polenta, or crusty bread. It also works as a bruschetta topping.
I hope you love this Cherry Tomato Bake as much as I do! If you try it, leave a comment below and let me know how it turned out. Don't forget to share your photos on Instagram and tag me @yourhandle – I'd love to see your creations!
Cherry Tomato Bake
Cherry Tomato Bake: sweet, juicy tomatoes roasted with garlic and herbs until bursting – a simple, healthy side dish.
🧂 Ingredients
- 2 pints (about 680g) cherry tomatoes
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons balsamic vinegar
- 1/4 cup (25g) grated Parmesan cheese (optional)
- Fresh basil leaves, for garnish
📋 Instructions
- 1Preheat oven and prep — Preheat oven to 425°F (220°C). Rinse the cherry tomatoes and pat dry. If any are large, cut them in half. In a large bowl, combine tomatoes, olive oil, garlic, oregano, salt, and pepper; toss well.
- 2Spread in baking dish — Arrange tomatoes in a single layer in a 9×13-inch baking dish or a similar shallow pan. Ensure they are not crowded to allow even roasting.
- 3Roast the tomatoes — Bake for 20 minutes, then stir gently. Continue baking for 10-15 minutes more, until tomatoes are bursting and beginning to caramelize at the edges. The juices should be bubbling and the tomatoes look wrinkled and glossy.
- 4Add balsamic and cheese — Remove from oven and drizzle with balsamic vinegar. If using Parmesan, sprinkle it over the top. Return to oven for 2-3 minutes, just until the cheese melts and starts to brown slightly.
- 5Rest and garnish — Let the dish rest for 5 minutes to allow the juices to thicken. Garnish with fresh basil leaves before serving.
