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Oven Roasted Cherry Tomatoes

Simple and quick oven roasted cherry tomatoes with thyme, rosemary and creamy goat cheese. Slow roasting method included as well.
Course Appetizer
Cuisine Italian
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 people
Calories 271kcal
Author Florentina


  • 1 lb cherry tomatoes
  • 2 tbsp olive oil
  • 1 pinch sea salt
  • 1 sprig fresh rosemary
  • 8 sprigs fresh thyme
  • 10 oz goat cheese


  • Preheat oven to 450"F.
  • Drizzle the olive oil in the bottom of a rimmed baking sheet. Sprinkle with the sea salt.
  • Add the cherry tomatoes to the pan together with the thyme and rosemary and toss to coat.
  • Roast for 10 minutes then give everything a stir. Roast another 10 to 15 minutes until the tomatoes start to burst, collapse and release their juices.
  • Slice the goat cheese into 1/2 inch rounds and spoon the roasted tomatoes with the juices on top. Serve warm. 

Slow Roasting Method

  • Preheat oven to 200”F. Follow the above steps and roast the tomatoes for 6 to 8 hours stirring a few times during the day.


Calories: 271kcal | Carbohydrates: 5g | Protein: 14g | Fat: 22g | Saturated Fat: 11g | Cholesterol: 32mg | Sodium: 283mg | Potassium: 277mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1380IU | Vitamin C: 29mg | Calcium: 120mg | Iron: 2.5mg