Roasted Cherry Tomatoes Recipe

Roasted Cherry Tomatoes in oven, tossed with homemade garlic croutons and a delicious Balsamic glaze, a side dish and appetizer done in just 20 minutes!

There is nothing I love more than tomatoes! Roma tomatoes, beef steak, cherry, grape, heirloom…I am just a big fan of finding new ways to include them in a meal.

If this is you, you will love this roasted cherry tomato blend, tossed with olives and garlic and combined with crunchy, homemade croutons. 

I have broken this recipe down into 3 easy steps – the tomatoes, the croutons, and the garlic mix to make it easier to understand, but note that you can put the croutons and tomatoes (on separate sheets) into the oven at the same time and this whole recipe only takes 20-25 minutes to done. 

Crunchy Garlic Croutons made from French Bread

Making homemade croutons is super easy and this recipe can be duplicated quite easily with other breads and spices other than garlic. 

• 4 cups French Bread, torn into crouton sizes
• 2-3 tablespoons of Olive Oil
• Garlic Powder 

RELATED RECIPES: Cheddar Drop Biscuits

Preheat oven to 400 degrees. 

Tear up approximately 4 cups of french bread (Italian bread is a fine substitution if needed) and put into a bowl. Pour approximately 2-3 tablespoons of olive on bread and mix to cover bread. Sprinkle on garlic powder, as much or as little as you want (I typically sprinkle so all croutons are covered) and again, mix in the bowl. 

Add parchment paper on sheet pan and pour on prepared bread. 

Place in oven on bottom rack of the oven till brown, approximately 10 minutes, but monitor the sheet pan. Depending on how small the pieces of bread are, they could cook faster or slower, so its best to monitor. 

Roasted Cherry Tomatoes on Sheet Pan

Roasted Cherry tomatoes are actually super easy to make. They do not require any spices or herbs to start and go directly into the oven. 

• 1 lb Cherry Tomatoes

RELATED RECIPES: Caprese Salad with Cherry Tomatoes, Cherry Tomato Salad, Corn and Tomato Salad

Place parchment paper on sheet pan and place 1 pound of uncut cherry tomatoes onto sheet pan. Place in already 400 degree pre-heated oven (on top rack)  for 20 minutes, mixing half way.

Tomatoes are done when they begin to burst and skins split. 

The croutons and tomatoes can be put into the oven at the same time with tomatoes on the top rack and croutons on the bottom rack, just noting that the croutons will be pulled out of oven before tomatoes are done. They should be on separate sheet pans. 

Tossed Bread and Roasted Tomato Blend

(to be made and used after croutons and roasted cherry tomatoes are out of the oven ) 

• 2 tablespoons olive oil
• 1 tablespoon minced fresh garlic
• 1/4th cup sliced Kalamata Olives
• Sea Salt
• Pepper
• Balsamic Glaze (optional)

RELATED RECIPES: Honey Balsamic Dressing, Balsamic Vinegar Reduction

Once cherry tomatoes and croutons are both cooked, unite onto one sheet pan and use spatula to toss together. 

Now combine above ingredients, the olive oil, minced garlic, cut Kalamata olives, sea salt (to taste) and ground pepper (to taste) in a bowl. Mix. 

Pour mixture on top of tomatoes and croutons. 

At this point, you can serve this roasted tomato blend OR, if wanted, add a bit of balsamic glaze prior to serving. 

This recipe makes a delicious side dish OR fancy appetizer. 

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Yield: 4 servings

Roasted Cherry Tomatoes in Homemade Garlic Blend

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Roasted Cherry tomatoes with crunchy french bread garlic croutons and a garlic olive blend, is the perfect sheet pan toss.

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Ingredients

• 4 cups French Bread, torn into crouton sizes
• 2-3 tablespoons of Olive Oil
• Garlic Powder 
• 1 lb Cherry Tomatoes
• 2 tablespoons olive oil
• 1 tablespoon minced fresh garlic
• 1/4 cup sliced Kalamata Olives
• Sea Salt
• Pepper
• Balsamic Glaze (optional)

Instructions

1. Preheat oven to 400 degrees.
2. Place parchment paper on two separate sheet pans and set aside.
3. Tear up french or Italian bread into small but sizable ripped chunks and place in a bowl.
4. Pour over 2-3 tablespoons of olive oil and toss bread to cover. Sprinkle with garlic powder so bread is covered.
5. Place bread on sheet pan and make sure bread is spread out and not overlapping.
6. Pour tomatoes onto second sheet pan.
7. Put tomatoes in oven on top rack and bread in oven on bottom rack.
8. Set timer for 10 minutes and check croutons for doneness. Pull when browned and crunchy (this varies on oven, so 8-12 minutes).
9. Leave tomatoes in oven until skins burst and warm, approximately 20-25 minutes.
10. Once done, combine croutons and tomatoes together and toss.
11. In a bowl, add remaining 2 tablespoons of olive oil, minced garlic, olives, sea salt and pepper into a bowl. Mix well.
12. Pour olive mixture on top of tomatoes on pan.
13. Optionally add balsamic glaze prior to serving. Enjoy as a side dish with chicken, pasta, or simply as a unique and delicious appetizer.

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