Learn how to roast cherry tomatoes with garlic on the stove with my step-by-step guide and video. This easy five minute side dish, roasted cherry tomatoes with garlic, is a great recipe to use up all those cherry tomatoes from the garden! Serve roasted cherry tomatoes right from the pan or make them in batches for the week. Roasted cherry tomatoes are delicious in pasta, on pizza, and for breakfast in eggs.
If you’re wondering what to do with too many cherry tomatoes, this is one of my favorite recipes! It’s an easy cherry tomato side dish that can be made in large batches to serve multiple meals in a week. In fact, it’s one of my super easy 5 minute recipes!
Check out other great Spring recipes here!
This recipe is made in just a few minutes and uses a few ingredients: cherry tomatoes, olive oil, salt, pepper, garlic, and a little butter.
Heat a large pan on the stove on medium heat.
Add cherry tomatoes, olive oil, salt, pepper, and crushed red pepper.
Stir regularly for about 3 minutes, until cherry tomatoes begin to soften and wrinkle.
Add garlic and reduce heat to medium-low.
Stir roasted cherry tomatoes with garlic for 30-60 seconds.
Add garlic and butter.
Turn heat down to medium-low and stir roasted cherry tomatoes with garlic for 30-60 seconds.
Remove from heat before garlic burns.
Sprinkle with basil and serve.
Wondering what to do with roasted cherry tomatoes?
Once you learn how to cook cherry tomatoes, you’ll find lots of excused to use them.
- Use them to top homemade pizza
- Top garlic roasted cherry tomatoes on steak or chicken
- Add them to veggie or pasta salad recipes
- Eat them for breakfast in eggs
- Smear roasted cherry tomatoes on toast (make bruschetta!)
- Add them to pasta (blistered cherry tomatoes are particularly wonderful in cream-based sauces like Alfredo)
- Dice up roasted cherry tomatoes and smear them on bread for sandwiches
- For brunch, add them on top of these egg cheese and bacon breakfast tacos
Can you roast wrinkled cherry tomatoes?
Fresh, crisp cherry tomatoes are best. However, if your raw cherry tomatoes are wrinkled, but not extremely mushy, then yes, you can roast them. Roasting wrinkled cherry tomatoes is a great way to use over-ripe tomatoes before they go bad.
Which herbs taste good with this roasted cherry tomato dish?
Experiment with them all! In my experience, all fresh, fragrant green herbs compliment roasted cherry tomatoes and garlic. This recipe uses fresh basil as a garnish, but parsley, rosemary, and tarragon are also fantastic options.
Is there a difference between roasting cherry vs grape tomatoes?
Cherry and grape tomatoes are similar in size, yet have slight differences. Grape tomatoes have a thicker skin and may take an extra minute or two to roast on the stove. Grape tomatoes are a little less sweet as well.
Regardless of minor differences, roasting cherry and grape tomatoes is very similar. This recipe will work for both.
Tasty tips and notes on how to roast cherry tomatoes with garlic on the stove
- One carton of cherry tomatoes will fit a large pan. I love these white nonstick pans.
- Roast cherry tomatoes whole. Halved cherry tomatoes won’t look as pretty – the insides will spill.
- Make these roasted cherry tomatoes with garlic in batches and eat them in pasta, on pizza, on toast (make bruschetta!) or in eggs. Once you learn how to roast cherry tomatoes, you’ll find endless ways to use them!
- To brighten up the cherry tomatoes, roast them with lemon olive oil.
- When using fresh garlic, this tool makes it easy to prep quickly.
- Careful! These roasted cherry tomatoes with garlic in hot oil can splatter. Using a splatter screen is a life saver.
- Slightly over-ripe, wrinkled cherry tomatoes can be roasted as long as they aren’t too mushy.
- To make this a roasted cherry tomato Whole30 approved recipe, use clarified butter.
- Top these blistered cherry tomatoes with almost anything! Honey, a drizzle of balsamic reduction glaze, and herbs.
- Almost all green herbs compliment pan roasted cherry tomatoes. This recipe calls for basil, but you can use anything fragrant. Try parsley, rosemary, and tarragon to vary the flavor of this easy side dish.
- Pan roasted tomatoes keep for 3-4 days in the fridge.
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Let me know when you make this roasted cherry tomato side dish. Be sure to leave a comment and rate the recipe. It means so much to hear from Sip Bite Go readers and I love seeing photos of your food! Don’t forget to tag me @sipbitego on Instagram so I can see how the recipe turned out. For more ideas you’ll love, sign up for the Sip Bite Go newsletter.
Roasted Cherry Tomatoes with Garlic Recipe (Sip Bite Go)
Video
Ingredients
- 2 cups cherry tomatoes
- 1 tbsp olive oil
- 1 tsp salt
- ½ tsp pepper
- ½ tsp crushed red pepper
- 1 tbsp garlic
- 1 tbsp butter
- 1 tbsp basil fresh
Instructions
- Heat a large pan on the stove on medium heat. Add cherry tomatoes, olive oil, salt, pepper, and crushed red pepper. Stir regularly for about 3 minutes, until cherry tomatoes begin to soften and wrinkle.
- Add garlic and butter. Turn heat down to medium-low and stir roasted cherry tomatoes with garlic for 30-60 seconds. Remove from heat before garlic burns. Sprinkle with basil and serve.
Notes
- One carton of cherry tomatoes will fit a large pan. I love these white nonstick pans.
- Roast cherry tomatoes whole. Halved cherry tomatoes won't look as pretty - the insides will spill.
- Make these roasted cherry tomatoes with garlic in batches and eat them in pasta, on pizza, on toast (make bruschetta!) or in eggs. Once you learn how to roast cherry tomatoes, you’ll find endless ways to use them!
- To brighten up the cherry tomatoes, roast them with lemon olive oil.
- When using fresh garlic, this tool makes it easy to prep quickly.
- Careful! These roasted cherry tomatoes with garlic in hot oil can splatter. Using a splatter screen is a life saver.
- Slightly over-ripe, wrinkled cherry tomatoes can be roasted as long as they aren’t too mushy.
- To make this a roasted cherry tomato Whole30 approved recipe, use clarified butter.
- Top these blistered cherry tomatoes with almost anything! Honey, a drizzle of balsamic reduction glaze, and herbs.
- Almost all green herbs compliment pan roasted cherry tomatoes. This recipe calls for basil, but you can use anything fragrant. Try parsley, rosemary, and tarragon to vary the flavor of this easy side dish.
- Pan roasted tomatoes keep for 3-4 days in the fridge.
Patranila says
Tossing them over chicken or a pasta dish sounds delicious! That hadn’t occurred to me before!
Geraline Batarra says
Adding butter and pepper to it sounds really great..! I would really love it with my pasta or eggs..
Bree says
Omg yum I love cherry tomatoes and I love love love garlic so this sounds soooooo yummy! Can’t wait to make this!!
Patricia Chamberlain says
These look amazing! I love how simple it is. Cherry tomatoes are a favorite of mine.
Christa says
Oh wow, this looks so yummy! Garlic and butter make everything better. 😀
Holly says
Oh how fun. I have never tried roasting grape or cherry tomatoes, but they look so delicious I will give it a try!
Karen Monica says
I have cherry tomatoes growing in the garden. I usally roast them in the oven. Never thought of Pan roasting them. Will try it next time I roast those tomatoes.
Stephanie says
This looks so simple, but a delicious way to have tomatoes. I bet they would be delicious in chicken alfredo.
Nichelle says
This looks super yummy. I love anything tomato. I actually have never roasted them so that will be something new for me to try..
Flossie McCowald says
You rock. I love this recipe idea, esp that one can use (say) slightly wrinkled grape tomatoes, which we tend to have around on a semi-regular basis…
Noelle says
Great simple tips! this is a recipe I will make again and again
Sophia says
I normally roast my tomatoes in the oven but this is such a great idea to pan roast them!! And adding butter makes them taste even better. Delicious!
Beth says
These look amazing! Perfect quick side dish or even a snack!
Beth Pierce says
These look so perfectly roasted but still juicy! I will have to make these with our pasta salad! Yum!
Lizet Flores de Bowen says
This is such a great idea! I’ve been roasting tomatoes using an oven and it does take time. I need to try your version. 🙂