These roasted grape tomatoes are sweet, tender, and soaked in garlicky balsamic goodness. They get all soft and jammy in the oven—just enough to concentrate their flavor without totally falling apart. Perfect piled on toast, tossed with pasta, or served next to something grilled. They make everything else on the plate taste better.
So here’s the thing. Grape tomatoes? I’m never not buying them. Even when I say I’m not going to. They’re always in the cart.
And when they start to look a little tired, this is what I do: roast the heck out of them with garlic, good olive oil, and a hit of balsamic.
Maybe a little thyme if I have it (or not—it’s fine).
When I tested this recipe, I wasn’t aiming for fancy. Just sweet, jammy tomatoes and that rich, concentrated flavor that only a hot oven can deliver. They’re magic spooned over ricotta toast, with hummus, or even just on top of a crusty baguette with a touch of goat cheese.
I’ve folded them into cheesy polenta, plopped them next to garlic steak, and even used them to make next-level sandwiches. (I am weirdly obsessed with these tomatoes on a French Dip, even though I know that tomatoes on French Dips aren’t really a thing. They should be!)
If you’re tomato-obsessed like I am, you’ve gotta check out my Tomato Quinoa Pilaf, or that Sun Dried Tomato Pasta Salad that somehow works any time of year. Oh—and if you’ve got a Blackstone? Do yourself a favor and make the zucchini. Trust me, it’s a whole thing with these tomatoes.
Ingredients and Substitutions
- Grape tomatoes: Cherry tomatoes work too. You could also use larger tomatoes, like Campari tomatoes. Just cook them longer or slice them.
- Olive oil: You don't have to pull out your finishing oil, but use a good quality of extra-virgin olive oil. Avocado oil is a good substitute for higher heat or a more neutral taste.
- Balsamic vinegar: Aged balsamic adds depth, but use what you have.
- Garlic: You can use peeled garlic from the produce section for ease, or substitute with shallots for a milder vibe.
- Thyme sprigs: Use whatever fresh herbs you have on hand. Rosemary is also nice here.
- Fresh basil (for serving): Optional but highly recommended.
Tips & Tricks for Roasted Grape Tomatoes
Too watery? You want liquid, but not too much. If your pan’s swimming in liquid, the tomatoes were probably packed too tightly. Go for a rimmed sheet pan or wide, shallow baking dish so the moisture can actually escape instead of pooling. You want them soft, not stewed.
Tart and overly sharp? Some grape tomatoes, especially when they’re not in season, lean acidic. A tiny pinch of sugar mellows that out fast. Doesn’t take much.
Wrinkly skins driving you nuts? That’s just what happens—totally normal. But if the texture’s throwing you off, swap in halved Roma or plum tomatoes. Less skin, smoother bite.
Step by Step
Preheat oven to 350°F
Add grape tomatoes, olive oil, balsamic vinegar, garlic, and thyme to a baking dish or rimmed baking sheet lined with parchment paper.
Season and toss to coat evenly.
Bake for 25 to 30 minutes until the roasted tomatoes are soft and beginning to caramelize.
Let oven-roasted grape tomatoes rest 5 to 10 minutes. Sprinkle with fresh basil and a drizzle of the oil and vinegar mixture from the pan before serving.
Oven Roasted Grape Tomatoes
Ingredients
- 16 ounces grape tomatoes
- ¼ cup olive oil
- 2 tablespoons balsamic vinegar
- 6 cloves garlic
- 6 thyme sprigs
- 1 teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- Fresh basil for serving
Instructions
- In a baking dish, combine the tomatoes, olive oil, vinegar, garlic, thyme, salt, and pepper.
- Toss to coat.
- Bake for 25 to 30 minutes, until the tomatoes are slightly caramelized.
- Let stand for 5 to 10 minutes before serving.
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