Roasted cherry tomatoes

Contributed by Benjamin Maring, MD

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

Cook Time: 30-45 minutes


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


  1. Preheat the oven to 350 degrees. 
  2. 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. 
  3. 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. 
  4. 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