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oven-roasted cherry tomatoes with balsamic vinegar in sheet pan

Balsamic Roasted Cherry Tomatoes (Pan-fried & Oven)

How to make balsamic roasted cherry tomatoes in two ways, pan-roasted & oven-roasted. Toss them with pasta, salad, bruschetta & so much more.
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Prep Time 10 mins
Cook Time 15 mins
Course Main Course, Side Dish, Snack
Cuisine Italian
Servings 4 Adults
Calories 91 kcal


  • Oven
  • Cast iron skillet or non-stick pan


  • 500 gram cherry tomato I use a mix of cherry & grape tomato
  • 2 tablespoon olive oil
  • salt & pepper as per taste
  • ½ teaspoon oregano using dry oregano
  • 1.5 tablespoon balsamic vinegar
  • 3 tablespoon parsley finely chopped


Prepare tomatoes for roasting

  • At first, clean and wash the cherry tomatoes. Pat dry and cut them in half. For smaller size tomatoes you can leave them as is in both cooking versions.
    Now that tomatoes are cut in half, transfer them to a mixing bowl and add chopped garlic, balsamic vinegar, olive oil, salt, freshly ground black pepper, parsley, and oregano. Mix well, adjust salt & pepper as per taste. Now they are ready to cook on the stovetop or in the oven

Oven-roasted cherry tomatoes

  • Preheat the oven to 400F. Grease the sheet pan and place the tomato mixture in a single layer. Roast for 15 minutes, you will start seeing tomatoes collapsing and charred (pic 6). Serve them immediately or store them once cool down.

Pan-fried roasted cherry tomatoes

  • Heat a cast-iron skillet or nonstick pan over medium heat. Pour the tomato mixture and spread it in a single layer. Cook it for 2-3 minutes without disturbing it. Balsamic vinegar will start thickening and the tomato skin starts to wrinkle.
    Stir once after 3 minutes, cook for another 2 minutes. Switch off the heat and transfer them to a serving bowl. Pan-roasted cherry tomatoes with balsamic vinegar are ready to serve.


  • Any small variety of tomatoes work. Choose fresh and firm tomatoes over wrinkled ones.
  • Feel free to experiment with any variety of herb, like basil, parsley, oregano, cilantro, rosemary, or thyme.
  • Use clarified butter to make this recipe Whole 30 approved.


Calories: 91kcalCarbohydrates: 6gProtein: 1gFat: 7gSaturated Fat: 1gSodium: 17mgPotassium: 299mgFiber: 1gSugar: 4gVitamin A: 868IUVitamin C: 32mgCalcium: 24mgIron: 1mg
Tried this recipe?Mention @fitmealideas20 or tag #fitmealideas20. I would LOVE to see your creations!