Roasted Cherry Tomatoes with Garlic and Herbs

There is nothing more delightful than walking into a kitchen that smells of roasting garlic & herbs. Add to that some gorgeous cherry tomatoes, and you’ve got the perfect accompaniment to many different meals.

You can top burgers with it, such as Roasted Tomato Burgers with Garlic Mayo & Gouda or spread it around a pizza. You can add it as a flourish to pasta or over a piece of roasted chicken. And you can spoon little bites right into your mouth (nothing I would ever do, of course)!

Roasted Cherry Tomatoes with Garlic & Herbs

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Roasted Cherry Tomatoes with Garlic and Herbs

Makes: 2 pounds roasted tomatoes

Prep Time: 5 minutes

Bake Time: 1 hour

Total Time: 1 hour & 5 minutes


  • 2 pounds cherry tomatoes
  • 3 heads garlic, ends trimmed and discarded, sliced crosswise through middle
  • 4 sprigs fresh oregano (or other herbs like thyme and rosemary)
  • 1 & 1/4 cups olive oil
  • 1 tsp kosher salt
  • 15 cracks fresh black pepper


Preheat the oven to 375°F. Add the cherry tomatoes, heads of garlic (cut-side down), and fresh oregano to a large 12” cast-iron skillet. Cover with the olive oil, salt, and black pepper. Toss well to combine. Roast for 1 hour until the tomatoes are soft and caramelized.

Chef’s Notes:

Skillet size and cook time will vary if you cut this recipe in half or double it. Use a 10” skillet for about 40-45 minutes if you cut the recipe in half and 2 (12”) skillets for 1 hour if you double it. You always want a fairly even layer of cherry tomatoes to fit the bottom of the skillet.

All ovens are different, so use your senses to tell if the tomatoes are done – they should be soft, caramelized, and blistered.

The heads of garlic essentially turn into roasted garlic. To use it, squeeze out the soft garlic cloves and discard the roots/skins.

The olive oil becomes infused with tomato and garlic flavor. Save it for drizzling over eggs, dipping bread into, making sauces, tossing with pasta, etc.

Recipe from The Original Dish


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