Roasted Cherry Tomatoes on the Vine

Cherry tomatoes simply roasted with garlic and olive oil served on the vine.

5 from 85 votes

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Course: Side Dish, Snack

Cuisine: American, Italian, Mediterranean

Prep Time: 2

Cook Time: 30

Total Time: 32

Servings:

Calories: 106kcal

Line a baking sheet/sheet pan with parchment paper. I use a quarter sheet pan. If you don't have parchment paper, don't worry. This just makes for easier clean-up.
Place the tomatoes and garlic on the sheet pan. Drizzle with olive oil and sprinkle generously with salt.
Turn your oven to 375°F.
Place the sheet pan in the oven while it heats.
Set a timer for 30 minutes. Start checking the tomatoes through the oven door at 20 minutes for doneness.
Remove the tomatoes when they have reached your preferred doneness. I like the skin of mine to be cracked and the tomatoes to be drooping but not quite melted to retain their shape for presentation.

Tomatoes will be very hot directly out of the oven. Be sure to let them cool slightly before serving.
To keep the tomatoes attached to the vine, I take them off of the sheet pan with a spatula under the bottoms of the tomatoes.
You can also use tongs to grab the tomatoes from the vine, but some tomatoes may separate from the vine during this process.
These tomatoes are amazing as a side dish.
These tomatoes can be smashed with a fork along with some of the unpeeled roasted garlic cloves and served as a chunky dip.
This is a great addition to a charcuterie board or as a lunch with toasts, mozzarella cheese and some fresh basil.
Tomatoes can be stored for 3-5 days in the fridge and reheated in the oven.
You can use this same time and temperature to bake halved regular-sized tomatoes topped with salt, Italian seasoning and some shredded cheese for another excellent side dish.