Roasted cherry tomatoes

When I think of summer I think of beaches, ocean, baseball, corn and tomatoes. Tomatoes come in all shapes, sizes, and colors, with baskets upon baskets of bite-sized cherry tomatoes available at the market these days. I love to roast a few pints at a time and spoon them over almost anything, including: pasta, fish, chicken, grains, bruschetta, scrambled eggs, pizza dough or lettuce. This recipe can easily be scaled up or down.

Servings: 6

Prep Time: 15 minutes


  • <div></div>
  • <div>2 tablespoons olive oil</div>
  • <div>2 pints cherry tomatoes, stemmed</div>
  • <div>2 shallots, peeled and roughly chopped</div>
  • <div>4 garlic cloves, peeled and crushed</div>
  • <div>2 bay leaves</div>
  • <div>4 sprigs of fresh thyme</div>
  • <div>Coarse salt, to taste</div>
  • <div>Freshly ground black pepper</div>
  • <div>1/2 teaspoon red wine vinegar, optional</div>


Preheat the oven to 350 degrees. Combine all of the ingredients in a baking dish or ovenproof skillet large enough to allow a layer or two of tomatoes. Make sure the thyme and bay leaves are tucked in snugly between the tomatoes. Roast in the oven for 30-45 minutes, or until the edges are starting to caramelize and the tomato juices are bubbling. For extra caramelization you can finish the tomatoes until the broiler for a minute or two. Stir in the vinegar at the end for a brighter flavor.

Nutrition Information (per serving)

  • (Includes 1/4 tsp added salt)
  • Calories: 60
  • Total Fat: 5 g
  • Saturated Fat: 0.5 g
  • Cholesterol: 0 mg
  • Sodium: 100 mg
  • Total Carbohydrate: 4 g
  • Dietary Fiber: 1 g
  • Sugars: 2 g
  • Protein: 1 g


Benjamin Maring, MD