Charred Cherry Tomatoes bring a burst of smoky sweetness to your table in just 25 minutes. These little gems caramelize beautifully, their skins blistering to reveal juicy, tender interiors that melt in your mouth.
Perfectly balanced with a hint of char and natural tang, they’re a versatile addition to pasta, salads, or crusty bread. The quick prep and hands-off cooking make them ideal for busy evenings or impromptu gatherings.
With only five minutes of prep, you’ll love how effortlessly these tomatoes transform into a flavor-packed side or topping.
Their vibrant color and rich, smoky aroma will instantly elevate any dish. Whether you’re a seasoned cook or just starting out, this recipe is a foolproof way to add depth and excitement to your meals.
Ingredients for Charred Cherry Tomatoes
- 2 cups cherry tomatoes
- 2 tablespoons extra-virgin olive oil
- 2 garlic cloves, minced
- Heaping ½ teaspoon cumin seeds
- ½ teaspoon honey or maple syrup (substitute based on preference)
- Leaves of 5 thyme sprigs, plus more for garnish
- Zest of 1 lemon, divided
- 1 cup thick whole milk Greek yogurt
- Pinch red pepper flakes (adjust to taste)
- Sea salt and freshly ground black pepper
- Fresh mint leaves, for garnish
Step-by-Step Instructions
- Preheat the oven to 425°F.
- In a medium bowl, combine the cherry tomatoes, olive oil, minced garlic, cumin seeds, honey (or maple syrup), thyme leaves, half the lemon zest, ¼ teaspoon salt, and several grinds of freshly ground black pepper. Mix well.
- Pour the tomato mixture into a small rimmed baking dish and roast for 18 minutes.
- Turn the oven to broil and broil for 2 minutes, or until the tomatoes begin to char on top. (Watch closely to avoid burning.)
- In a small bowl, mix the Greek yogurt with the remaining lemon zest and ¼ teaspoon salt.
- Spread the yogurt in a thin layer on a serving plate and top with the roasted tomatoes.
- Sprinkle with red pepper flakes and garnish with fresh thyme leaves and mint leaves. Season to taste.
- Serve immediately with crusty bread for dipping. Enjoy!
Perfect Pairings: Serving Suggestions
Charred cherry tomatoes are incredibly versatile! Serve them as a vibrant appetizer with crusty bread for dipping, or elevate your meal by pairing them with grilled chicken, fish, or roasted vegetables. For a light lunch, toss them with cooked pasta or quinoa and a drizzle of olive oil. They also make a stunning addition to a cheese or charcuterie board.
Make It Your Own: Recipe Variations
Switch up the flavors by swapping cumin seeds for smoked paprika or chili powder. If you’re not a fan of yogurt, try a creamy ricotta or goat cheese base instead. For a vegan twist, use coconut yogurt and maple syrup instead of honey. Add a handful of olives or capers for a briny kick, or sprinkle with toasted nuts for extra crunch.
Quick Tips for Time-Saving Success
Prep ahead by washing and drying the cherry tomatoes the night before. Use pre-minced garlic to save time, or substitute dried thyme if fresh isn’t available.
If you’re short on oven space, you can char the tomatoes in a cast-iron skillet on the stovetop over medium-high heat for a similar effect.
Storage and Reheating Made Simple
Store leftover charred tomatoes in an airtight container in the fridge for up to 3 days. Reheat them gently in the oven or microwave, or enjoy them cold as a topping for salads or sandwiches. The yogurt base is best served fresh, so store it separately if you plan to save leftovers.
Essential Equipment for Best Results
A small rimmed baking dish ensures the tomatoes roast evenly without spilling over. If you don’t have one, a cast-iron skillet works beautifully. A microplane grater makes zesting the lemon quick and easy, and a broiler-safe baking sheet is key for achieving that perfect char.
Charred Cherry Tomatoes
Ingredients
- 2 cups cherry tomatoes
- 2 tablespoons extra-virgin olive oil
- 2 garlic cloves, minced
- Heaping ½ teaspoon cumin seeds
- ½ teaspoon honey or maple syrup
- Leaves of 5 thyme sprigs, more for garnish
- Zest of 1 lemon, divided
- 1 cup thick whole milk Greek yogurt
- Pinch red pepper flakes
- Sea salt and freshly ground black pepper
- Fresh mint leaves
Instructions
- Preheat the oven to 425°F.
- In a medium bowl, combine the tomatoes, olive oil, garlic, cumin, honey, thyme, half the lemon zest, ¼ teaspoon salt, and several grinds of freshly ground pepper. Pour into a small rimmed baking dish and roast for 18 minutes.
- Turn the oven to broil and broil for 2 minutes, or until the tomatoes begin to char on top.
- In a small bowl, mix the yogurt with the remaining lemon zest and ¼ teaspoon salt.
- Spread the yogurt in a thin layer on a serving plate and top with the tomatoes. Sprinkle with red pepper flakes and garnish with fresh thyme leaves and mint leaves. Season to taste and serve with crusty bread for dipping.