These oven roasted cherry tomatoes came into my kitchen during a summer when the backyard vines were loaded and I needed a dependable way to stretch their season. I discovered that a gentle, low roast coaxes out astonishing sweetness and concentrates every bit of tomato flavor without turning them dry. The garlic softens and mellows, the herbs bloom, and everything gets glossy in a veil of good olive oil. The result is a tray of ruby gems that I eagerly spoon over everything from pasta to fried eggs. I make a batch almost every week when tomatoes are at their peak, and just as often in the colder months with grocery store pints. Slow roasting turns even modest tomatoes into something special. The aroma that fills the kitchen reminds me of Sunday afternoons when we would linger around the island, pulling a few warm tomatoes from the sheet pan to taste before they cooled. A small sprinkle of sugar is optional, but it smooths any sharpness and encourages a gentle caramel note. These never last long, and everyone finds new ways to use them, whether tucked into sandwiches, scattered on pizza, or spread on crostini with creamy cheese.

Ingredients

• Cherry tomatoes: Choose firm, sweet cherry or grape tomatoes with glossy skins and vibrant color. Mixed colors look beautiful and roast evenly. Smaller tomatoes concentrate more quickly and stay juicy inside.
• Olive oil: Use a good extra virgin olive oil for flavor and sheen. Brands like California Olive Ranch or Colavita are reliable. The oil helps caramelize edges and carries the garlic and herb aromas.
• Garlic cloves: Freshly minced garlic gives gentle warmth and sweetness after roasting. Avoid jarred garlic if possible, as it can taste flat. Aim for even, fine mince so it does not scorch.
• Dried Italian seasoning: A balanced blend of basil, oregano, thyme, and rosemary adds classic savoriness. If blending your own, use equal parts and crush between fingers to wake up the oils.
• Kosher salt: Coarse crystals season evenly without caking. If using fine table salt, start with a little less and adjust to taste after roasting.
• Freshly ground black pepper: Adds gentle bite and depth. Grind medium fine so it disperses well across the tomatoes.
• Granulated sugar (optional): Just a teaspoon helps balance acidity and encourages light caramel notes. Skip if your tomatoes are very sweet.

Instructions

Preheat and prepare the pan: Heat the oven to 300°F. Line a large rimmed baking sheet with parchment paper or aluminum foil for easy cleanup and to prevent sticking. This moderate temperature slowly evaporates water, intensifying flavor without burning the garlic or drying the tomatoes. Toss with seasonings: In a large mixing bowl, combine halved cherry tomatoes, minced garlic, olive oil, Italian seasoning, salt, black pepper, and the sugar if using. Toss gently to coat without crushing the tomatoes. Even coverage ensures each half roasts evenly and picks up the aromatic oil. Arrange for even roasting: Spread tomatoes on the lined baking sheet in a single layer, cut sides up for jammy centers or cut sides down for deeper caramelization. Do not crowd the pan. Space allows steam to escape so the edges wrinkle and concentrate rather than steam. Roast and finish: Roast for about 60 minutes, until the tomatoes look collapsed, edges are slightly caramelized, and the kitchen smells savory and sweet. If your tomatoes are very small, begin checking at 50 minutes. Cool on the pan. Transfer to a container, scraping in all the flavorful oil and juices.

Storage Tips

Cool the roasted tomatoes completely, then transfer them to a glass container or a mason jar and cover with a thin film of olive oil to protect their fresh taste. Refrigerate for up to one week. For longer storage, portion into small freezer bags or silicone trays, press flat to remove excess air, and freeze for up to six months. Reheat gently in a skillet over low heat or on a small sheet pan at 350°F for 8 to 10 minutes, just until warm and glossy. Signs to discard include sour or yeasty odor, visible mold, or bubbles from fermentation.

Ingredient Substitutions

If cherry tomatoes are not available, grape tomatoes work beautifully and hold their shape even more. You can also slice small Roma tomatoes into thick rounds, though they may need an extra 10 minutes. Swap Italian seasoning with 1 teaspoon dried oregano and 1 teaspoon dried basil, plus a pinch of thyme. If you prefer less garlic bite, use 2 cloves or replace with 1 teaspoon garlic paste. A pinch of crushed red pepper adds gentle heat. Avocado oil can stand in for olive oil, though you will lose a bit of the fruity flavor.

Serving Suggestions

Toss the warm tomatoes with cooked spaghetti, a splash of pasta water, and a shower of Parmesan or dairy free cheese for a fast supper. Scatter them over pizza with shredded mozzarella and torn basil. Spoon onto toasted baguette with creamy feta and fresh basil for an easy appetizer. They are also lovely with soft scrambled eggs, tucked into grilled cheese sandwiches, stirred into quinoa bowls with spinach, or layered over hummus with a drizzle of the pan oil. For a fresh finish, add lemon zest and a few capers right before serving.

Cultural Background

Slow roasting tomatoes has roots across the Mediterranean, where cooks have long used gentle heat to preserve peak season produce. While the Italian kitchen often relies on slow cooked sauces, roasting tomatoes concentrates sweetness more quickly and with a different texture. It turns even ordinary tomatoes into something reminiscent of sun dried, yet softer and juicier. In many homes, a tray of roasted tomatoes is a weekend ritual, later folded into pasta al pomodoro, layered on focaccia, or served beside grilled fish. This method respects the tomato and celebrates simplicity.

Seasonal Adaptations

In summer, use colorful mixed cherry tomatoes and finish with torn basil or thyme. During fall, add a pinch of smoked paprika for depth and spoon over roasted squash. In winter, brighten grocery store tomatoes with a touch of sugar and a squeeze of lemon after roasting. For spring brunch, serve the tomatoes over ricotta toast with chives. Around the holidays, pair them with whipped feta and pomegranate seeds for a festive crostini, or swirl them into creamy polenta beside roasted chicken.

Meal Prep Tips

Double the batch on two sheet pans, rotating them halfway through roasting. Portion cooled tomatoes into half cup containers for the week, keeping the pan oil divided among them. For freezer meal prep, spoon into silicone ice cube trays, top each with a little extra olive oil, and freeze until solid before transferring to bags. Drop frozen portions straight into a hot skillet to warm for quick dinners. Label bags with date and portion size for easy planning, and keep one jar in the refrigerator for immediate use.

Whether you are tossing a comforting bowl of pasta or topping crispy toast, these roasted cherry tomatoes deliver bright flavor with almost no effort. I hope they become a staple in your kitchen, ready to elevate everyday meals with a spoonful of concentrated sunshine.