A simple and delicious recipe for slow oven-roasted grape tomatoes. This is an excellent side dish that pairs well with fish, chicken, or pork. One of my favorite easy recipes is simple and so delicious! Wonderfully sweet and full of flavor these yummy tomatoes make an excellent side dish to any meal. I hope you enjoy them!

You might also like my oven-baked paprika carrots or for something with crunch try these yummy pickled green beans, homemade onion rings, es for one.

Ingredients Notes

  • Grape tomatoes – These oval-shaped tomatoes are usually red or yellow in color. They are a member of the cherry tomato family and are incredibly sweet and flavorful.
  • Seasonings – I used individual spices m however, an Italian spice mix works very well. For a little extra, you can add fresh sprigs of oregano or basil leaves.
  • Olive Oil – I prefer to use extra virgin olive oil or you could substitute vegetable oil or avocado oil with very good results. 
  • Sugar – Even though these tomatoes are naturally sweet, adding a little sugar really brings the flavor out.

Step by Step Recipe Directions

Preheat the oven to 225°.

Slice the grape tomatoes lengthwise in half. Place in a medium bowl and sprinkle with sugar and let sit for a few minutes for the tomatoes to absorb some of the sweetness.

Add the olive oil and seasoning. Toss to coat the tomatoes and garlic halves. Add more oil if needed.

Spray a small baking sheet with cooking spray. Arrange the tomatoes cut to side up on the baking sheet. Place the baking sheet on the center rack and slow roast at 225° for 90 minutes

If using later, cover and store in the refrigerator.


Tip: Rotate the pan halfway through roasting.

Equipment Used

Use a rimmed baking sheet like this 1/4 sheet pan (←amazon link) from Nordic Ware. This size baking sheet is a must-have when cooking small batch recipes.

How to store

Store leftover roasted tomatoes covered in the fridge for 2-3 days. I store mine in a small mason jar.

Suggested Ways to Serve Roasted Tomatoes

There are endless possibilities for how to enjoy these roasted grape tomatoes. Here are a few suggestions:

My favorite way to use roasted tomatoes is in a spaghetti sauce. It’s so easy; heat some olive oil in a skillet, chop the roasted tomatoes, and sauté for a few minutes. Add a little extra fresh basil, and chopped olives, then toss with cooked pasta. Oh, so easy and yummy!

  • Serve as a side dish with chicken, fish, or pork
  • Add to a salad for a pop of flavor and color
  • Toss with pasta and freshly grated Parmesan cheese
  • Smash and serve on lightly toasted french bread
  • Use as a pizza topping
  • Add to scrambled eggs, it’s over the top tasty!
Can I use a different type of tomato?

Yes, Cherry tomatoes and Roma varieties work very well.

Can I cook roasted tomatoes faster?

Yes, increase the oven heat to 325 and roast for about 45 minutes.

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Roasted grape tomatoes on parchment lined baking sheets.

Oven Slow Roasted Grape Tomatoes

These slow-roasted grape tomatoes are marinated with Italian seasoning and olive oil. Great as cooked into a spaghetti sauce,as a side dish with chicken, or top on a green salad.
5 from 1 vote
Print Pin Rate
Course: Side Dish
Cuisine: Italian
Prep Time: 5 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 35 minutes
Servings: 1 cup
Calories: 110kcal
Author:Sydney Dawes


  • 1 pint Grape tomatoes halved
  • 6-8 Garlic cloves halved lengthwise
  • ½ teaspoon Sugar
  • 1 tablespoon Olive Oil
  • ¼ teaspoon dried Oregano
  • ¼ teaspoon dried Basil
  • ¼ teaspoon ground Black pepper
  • teaspoon salt


  • Preheat oven to 225°
  • Place the halved grape tomatoes in a small bowl and sprinkle with the sugar, let sit for about 5 minutes. 
  • Add the olive oil and seasoning. Toss to coat.
  • Pour the bowl of tomatoes, garlic, and olive oil onto the baking sheet Arrange most of the tomatoes cut to side up
  • Place the baking sheet on the center rack and slow roast at 225° for 90 minutes.


Any tomato can be roasted, but smaller ones, like cherry or grape tomatoes, will roast faster than larger ones. If you’re using larger tomatoes, consider cutting them into quarters or halves for even cooking.
Before roasting, toss the tomatoes in olive oil and season them with salt and pepper. You can also add herbs and spices like garlic, basil, oregano, or rosemary for additional flavor.
The lower oven temperature, around 225°F, will result in slower roasting and a more concentrated flavor.
Arrange the tomatoes in a single layer on a baking sheet. If they’re piled on top of each other, they’ll steam rather than roast.
Leaving space between the tomatoes will allow the heat to circulate properly and will give you a better roast.
 Check regularly to prevent burning and turn them occasionally for even roasting.
The tomatoes should be soft and slightly shriveled when done, and may have some charred spots. This will ensure a sweet, concentrated flavor.
The recipe can be halved or doubled.


Serving: 1/2 cup | Calories: 110kcal | Carbohydrates: 11g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Sodium: 137mg | Fiber: 2g | Sugar: 5g
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5 from 1 vote (1 rating without comment)

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