10+ Cherry Tomato Recipes You’ll Love to Try Today

Cherry tomatoes—tiny, sweet, and colorful—are honestly such a fun addition to meals. They add fresh flavor and a pop of color, no matter what you’re making.

You can toss them in raw or cook them down for something richer. Either way, they’re easy to work with and brighten up just about any dish.

Here are some easy ideas for using cherry tomatoes in your daily cooking. No complicated steps or weird ingredients—just good food that tastes fresh.

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Ingredients:

• Cherry tomatoes
• Olive oil
• Garlic
• Fresh herbs (like basil or thyme)
• Salt and pepper

Cooking Instructions:

1. Wash the cherry tomatoes gently under cold water.
2. Preheat your oven to 400°F (200°C) if roasting.
3. Toss the tomatoes with olive oil, garlic, and herbs.
4. Season with salt and pepper to taste.
5. Roast or cook according to your recipe’s needs.

1) Pasta with Cherry Tomatoes and Basil

This pasta is so simple and fresh. Just cook your pasta while you whip up a quick sauce with cherry tomatoes and fresh basil.

The tomatoes get soft and juicy, making a light sauce that’s full of flavor. Garlic and olive oil round things out.

You can totally play with the basil or garlic amounts. It’s a fast meal for any night.

Find more ideas for this dish at Feel Good Foodie.

Ingredients

• 8 oz pasta
• 2 cups cherry tomatoes
• 3 cloves garlic, minced
• 1/4 cup fresh basil, chopped
• 3 tbsp olive oil
• Salt and pepper to taste

Cooking Instructions

1. Boil pasta as the package says. Drain and set aside.
2. Heat olive oil in a pan on medium.
3. Add garlic and cook for a minute.
4. Toss in cherry tomatoes and cook until they’re soft, about 5-7 minutes.
5. Stir in basil, salt, and pepper.
6. Mix pasta with the sauce and serve it up warm.

2) Quick Roasted Cherry Tomato Sauce

You can roast cherry tomatoes for a sauce that’s sweet and full of flavor. Roasting brings out their natural sugars and makes everything taste a bit richer.

Just toss the tomatoes with olive oil, garlic, and some herbs. Roast them at 400°F (200°C) until they’re soft and a little caramelized.

Mash them up or blend for a smooth sauce—your call. Use it on pasta, sandwiches, or as a dip.

It freezes well, too. No need to peel or seed the tomatoes. That’s the best part.

Ingredients:

• 2 cups cherry tomatoes
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 teaspoon fresh basil or thyme
• Salt and pepper to taste

Cooking Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss tomatoes, olive oil, garlic, herbs, salt, and pepper in a baking dish.
3. Roast for 20-25 minutes until soft and caramelized.
4. Mash with a fork or blend.
5. Serve warm, or cool and store.

3) Cherry Tomato and Cucumber Salad with Balsamic Vinaigrette

Here’s a salad that’s as easy as it gets. Cherry tomatoes and cucumbers—sweet and crunchy together.

A light balsamic vinaigrette ties everything up. Sometimes I add red onion or fresh herbs like dill if I’m feeling fancy.

The dressing is just balsamic vinegar, olive oil, salt, and pepper. It’s perfect on a hot day or next to grilled food.

Takes about 15 minutes, tops. Eat it alone or with something else.

Ingredients

• 1 pint cherry tomatoes, halved
• 1 medium cucumber, sliced
• ¼ red onion, thinly sliced (optional)
• 2 tablespoons balsamic vinegar
• 2 tablespoons extra virgin olive oil
• Salt and pepper to taste
• Fresh dill or parsley (optional)

Cooking Instructions

1. In a large bowl, toss cherry tomatoes, cucumber, and red onion if you want.
2. Whisk balsamic vinegar, olive oil, salt, and pepper in a small bowl.
3. Pour over the veggies and toss gently.
4. Add herbs if you’re using them.
5. Chill for 10 minutes before eating for the best flavor.

4) Sweet-and-Tangy Roasted Cherry Tomatoes

Roasting cherry tomatoes is one of those little tricks that makes everything better. They get sweet and tangy, and you can use them in salads, pastas, or just as a side.

Just toss them with olive oil, salt, and a bit of brown sugar. The sugar really brings out their sweetness.

Roast at a moderate temperature for about 30 minutes. Super easy.

Ingredients

• 2 cups cherry tomatoes
• 2 tablespoons olive oil
• 1 teaspoon brown sugar
• 1/2 teaspoon salt

Cooking Instructions

1. Set your oven to 375°F (190°C).
2. Toss tomatoes with olive oil, brown sugar, and salt.
3. Spread them on a baking sheet in one layer.
4. Roast for 25-30 minutes, until soft and caramelized.
5. Let them cool a bit before serving.

Check out more about roasting cherry tomatoes here.

5) Garlic Shrimp with Roasted Cherry Tomatoes

Garlic shrimp and roasted cherry tomatoes—what’s not to love? The tomatoes get juicy and add so much flavor to the shrimp.

Garlic and herbs tie it all together. Plus, you roast everything on one pan, so cleanup is a breeze.

Serve it with pasta, rice, or just some crusty bread to soak up the sauce. Dinner in 20-30 minutes, honestly.

Ingredients

• 1 pint cherry tomatoes
• 1 lb shrimp, peeled and deveined
• 4 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp dried herbs (like oregano or thyme)
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Cooking Instructions

1. Preheat oven to 400°F (200°C).
2. Spread tomatoes and garlic on a baking sheet. Drizzle with 1 tbsp olive oil, add salt and pepper.
3. Roast for 10 minutes.
4. Add shrimp, drizzle with the rest of the olive oil, and sprinkle herbs.
5. Roast for 8-10 minutes more, until shrimp are pink and cooked.
6. Top with parsley if you want.

6) One-Pan Cherry Tomato and Herb Dinner

If you want dinner in a hurry, this one-pan cherry tomato and herb meal is a lifesaver. Heat olive oil in a skillet, then toss in cherry tomatoes, garlic, and whatever fresh herbs you have.

The tomatoes soften and make a quick sauce. It’s great with chicken, fish, or just a bowl of pasta.

You can add onions or sprinkle on some cheese if you want. Not many dishes to wash, either.

Ingredients

• 2 cups cherry tomatoes
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon fresh basil, chopped
• 1 teaspoon fresh thyme
• Salt and pepper to taste

Cooking Instructions

1. Heat olive oil in a big pan over medium.
2. Add garlic and cook until it smells amazing, about a minute.
3. Toss in tomatoes, basil, thyme, salt, and pepper.
4. Cook for 8-10 minutes, stirring now and then, until tomatoes are soft.
5. Serve with your favorite protein or pasta.

7) Cherry Tomato and Ricotta Cavatappi

This pasta bake is cozy and comes together fast—about 35 minutes. Cavatappi pasta grabs the sauce, and cherry tomatoes add bursts of flavor.

Roast the tomatoes until they start to burst and get sweet. Mix with ricotta and pasta, then bake until bubbly and golden.

It’s great as a main or a side. Not fussy, just good.

Ingredients:

• 12 oz cavatappi pasta
• 2 cups cherry tomatoes
• 1 cup ricotta cheese
• 2 cloves garlic, minced
• 2 tbsp olive oil
• Salt and pepper to taste
• ¼ cup grated Parmesan cheese

Cooking Instructions:

1. Preheat oven to 375°F (190°C).
2. Toss tomatoes with olive oil, garlic, salt, and pepper. Roast for 15 minutes.
3. Cook pasta, then drain it.
4. Mix pasta, roasted tomatoes, ricotta, and half the Parmesan.
5. Put it all in a baking dish, top with the rest of the Parmesan.
6. Bake for 10 minutes until bubbly and golden.

8) Butternut Squash and Cherry Tomato Crumble

Here’s a cozy way to bring cherry tomatoes and butternut squash together. The sweet, soft squash mixes beautifully with juicy tomatoes.

Start by cooking diced butternut squash until it starts to soften. Next, toss in halved cherry tomatoes and a little thyme.

The crumble topping is crispy, cheesy, and honestly, kind of addictive. Flour, cold butter, cheddar, parmesan—plus some walnuts for crunch—make it special.

Once you’ve layered it all up, just bake until the top turns golden and the squash is cooked through. Serve it as a main or on the side, whatever feels right.

Ingredients

• 1 small butternut squash, peeled and diced
• 200g cherry tomatoes, halved
• 100g plain flour
• 125g cold butter, cubed
• 50g grated cheddar
• 50g grated parmesan
• 50g walnuts, chopped
• 1 tsp dried thyme
• Salt and pepper to taste

Cooking Instructions

1. Preheat oven to 375°F (190°C).
2. Cook butternut squash in a skillet for 5-7 minutes, just until it starts to soften.
3. Add cherry tomatoes and thyme. Cook for another 2-3 minutes. Season with salt and pepper.
4. In a bowl, combine flour, butter, cheddar, parmesan, and walnuts. Mix until crumbly.
5. Transfer squash and tomatoes to a baking dish.
6. Sprinkle the crumble topping evenly over the veggies.
7. Bake for 25-30 minutes or until the top looks golden.

9) Roasted Balsamic Asparagus with Cherry Tomatoes

Roasted balsamic asparagus with cherry tomatoes is honestly one of those dishes you’ll want to keep making. The asparagus turns out tender, while the tomatoes get all soft and juicy.

A drizzle of balsamic vinegar gives everything a tangy kick. Toss asparagus and halved cherry tomatoes in olive oil, garlic, salt, and pepper.

Pop it all in the oven. The roasting brings out the sweetness in the tomatoes and keeps things simple.

A sprinkle of parmesan at the end? Not required, but highly recommended.

Ingredients

• 1 bunch asparagus, trimmed
• 1 cup cherry tomatoes, halved
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 2 cloves garlic, minced
• Salt and pepper to taste
• ¼ cup grated parmesan cheese (optional)

Cooking Instructions

1. Preheat oven to 425°F (220°C).
2. Spread asparagus and cherry tomatoes out on a baking sheet.
3. Drizzle with olive oil and balsamic vinegar.
4. Add garlic, salt, and pepper. Toss everything together.
5. Roast for 12-15 minutes, just until the asparagus is tender.
6. Sprinkle with parmesan if you’re in the mood.
7. Serve while it’s still warm.

Find more tips for roasted balsamic asparagus with cherry tomatoes here.

10) Cherry Tomato Pasta with Olive Oil and Garlic

Cherry tomato pasta is just the thing when you want something easy but satisfying. Start by boiling spaghetti until it’s al dente.

While the pasta cooks, heat olive oil in a pan and gently sauté the minced garlic. Add cherry tomatoes and let them cook until they soften and start to burst.

The tomatoes release their juices, making a light, fresh sauce. Toss the cooked pasta right in, making sure every bit gets coated.

A pinch of salt brings out all those flavors. If you’re feeling fancy, toss in some basil or a little cheese.

Ingredients

• 8 ounces spaghetti
• ¼ cup olive oil
• 3 garlic cloves, minced
• 2 pints cherry tomatoes
• ½ teaspoon salt

Cooking Instructions

1. Boil spaghetti in salted water. Cook it just until al dente—don’t overdo it.

2. While that’s going, pour some olive oil into a big pan. Medium heat works best, around 350°F (175°C) if you’re the precise type.

3. Toss in the minced garlic. Let it sizzle for a minute or two, just until you catch that amazing aroma.

4. Add the cherry tomatoes. Stir them gently, letting them cook for about 5-7 minutes. You’ll know they’re ready when they start to soften and burst a bit.

5. Drain your pasta. Slide it straight into the pan with those juicy tomatoes.

6. Give everything a good toss. Sprinkle in some salt, maybe a little more if you like, and serve it up while it’s still warm.