Roasted Grape Tomatoes
Posted: 06/27/24
Updated: 12/11/24
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Roasted grape tomatoes are a simple but delicious side dish or appetizer, perfect with pasta, crostini, or all on their own. Seasoned grape tomatoes tossed in extra virgin olive oil and roasted with fresh garlic, ready to eat in roughly 30 minutes with minimal effort.
What We Love About This Recipe
- Roasted grape tomatoes come together quickly and easily, and there’s not a lot of hands-on cooking involved. Sure you have to stir a couple of times, but for the most part, the oven does all the work!
- You can serve these tomatoes on their own as a side dish, on crostini with a little mozzarella or goat cheese as an appetizer, or on avocado toast as a snack. You could also use them in baked feta pasta or turn them into a roasted tomato sauce.
- This recipe is naturally low carb, dairy free, gluten free, vegetarian, and vegan!
- Got leftover roasted tomatoes? Refrigerate them in an airtight container, with as much liquid from the pan as possible. They’ll keep up to 1 week!
Chef’s Tips
- If you want to dress it up a little, add sprigs of oregano or thyme to the baking dish before you put it in the oven. Basil would be wonderful, too!
- Since you’re only using a few ingredients in this roasted grape tomatoes recipe, it’s important to make sure you’re using the freshest ingredients possible! Look for brightly colored tomatoes with smooth skin – no wrinkles or soft spots! Also, use a high quality olive oil and fresh garlic, not garlic from a jar if you can avoid it.
- You may need to roast the tomatoes a little longer, depending on your oven and the size of your tomatoes. Keep an eye on them and adjust the time as needed!
More Easy Veggie Recipes
- Cherry Tomato Salad
- Instant Pot Carrots with a Maple Butter Sauce
- Guacamole Salad
- Easy Instant Pot Quinoa
- Roasted Cauliflower Steaks
- Air Fryer Squash
- Keto Broccoli Cauliflower Casserole
- Stewed Potatoes
- The Best Roasted Acorn Squash with Life-Changing Maple Butter
- Instant Pot Potato Leek Soup
- Corn Salsa
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Roasted Grape Tomatoes
Seasoned grape tomatoes tossed in extra virgin olive oil and roasted with fresh garlic, ready to eat in roughly 30 minutes with minimal effort.
servings
Ingredients
- 4 cups grape tomatoes
- 4 cloves garlic smashed
- 2 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt more or less to taste
- ⅓ teaspoon freshly cracked black pepper more or less to taste
Equipment
- Large bowl
- large spoon or silicone spatula
- large baking sheet
Instructions
- Preheat oven to 400° Fahrenheit.
- Add 4 cups grape tomatoes, 4 cloves garlic, 2 tablespoons extra virgin olive oil, 1 teaspoon kosher salt, and ⅓ teaspoon freshly cracked black pepper to large mixing well. Stir until tomatoes are thoroughly coated in oil and spices.
- Transfer tomatoes to baking sheet. Place baking sheet in preheated oven and bake tomatoes 15 minutes.
- After 15 minutes, remove baking sheet and gently stir or flip tomatoes. Return baking sheet to oven.
- Bake tomatoes 15 minutes more or until tomatoes have burst and started to caramalize.
- Carefully remove baking sheet from oven and set aside. Let tomatoes rest 3 to 5 minutes, then serve as desired.
Nutrition Information
Serving: 1 serving | Calories: 94kcal | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Total Carbs: 7g | Fiber: 2g | Sugar: 4g | Net Carbs: 5g | Vitamin C: 21mg | Sodium: 590mg | Potassium: 368mg | Calcium: 21mg | Iron: 1mg
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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