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My Maple Roasted Cherry Tomatoes are another of my favourite versatile sides. The maple syrup enhances the natural sweetness of the super cute tomatoes and garlic provides a little extra bite. I serve these tomatoes with almost everything. You should too!
I can’t remember when I first started roasting tomatoes as a side. But I do know that they are one of my favourites and make a regular appearance on my dinner plate.
I also can’t remember when I started roasting them in maple syrup but I do know that I don’t want to stop! I use maple syrup in other sticky marinades like my Honey Maple Chicken Wings too. Its so versatile.
I used to roast the tomatoes in a similar mixture but I used crushed fresh garlic or garlic paste. But the garlic had a tendency to catch and burn. So just like with my Garlic Roasted Sweet Potatoes, I changed the recipe to use garlic salt. It gives the same garlicky hit but without the risk of catching and burning the fresh stuff.
How to Serve Maple Roasted Cherry Tomatoes
I serve these little tomatoes with lots of different dinners. Griddled pork chops with rice and roasted tomatoes. Or even added to a cold dish like my Everyday Chicken Caesar Salad.
One of my go to meals is where I combine my recipes for Paprika & Sage Butter Roast Chicken, Garlic Roasted Sweet Potatoesand Topped & Roasted Red Onions which you can see in some of the photos included on this page.
Make Maple Roasted Cherry Tomatoes into a Feast
I truly believe that you can make any dish into a proper feast! Whether thats a feast for one after work on a Tuesday, a casual feast for four on a Friday evening or a feast for 12 for a special occasion!
I’ve included roasted tomato recipe in my Vegetarian Brunch Feast.
The tomatoes accompany Avocado and Sweet Potato Pancakes with Sweetcorn & Chilli in the feast. There are also Sesame Bagels slathered with Homemade Butter and Orange Choc Chip Muffins for a sweet end to the Feast.
Don’t forget to head over to the Big Brunch Feast post for all of my tips and tricks to help you host a fun and stress-free feast. Plus remember to check out my other feast collections and all my brunch related recipes.
Ingredients for Maple Roasted Cherry Tomatoes
You say “Tomato”, I say “Tomato”……hmmm, that doesn’t really work in print does it! What I actually say is “buy really good tomatoes, preferably on the vine”. Any colour will do, I often use a mix of yellow and red for visual interest. They all taste the same.
So many cheap tomatoes just taste of nothing. I’m always blown away when I go abroad and have tomatoes that actually taste of tomatoes. So I try to buy the best I can afford so that they at least have a little flavour to them.
The opposite is kind of true for Maple Syrup. I buy the cheapest I can find but I do make sure it is actual maple syrup and not “maple flavoured syrup”. That stuff is an abomination of the highest order.
100% pure maple syrup is 100% pure maple syrup no matter what bottle or label it come in. I generally buy from Aldi.
You can find more of my favourite recipes using garlic in my collection of The Best Garlic Recipes.
I also often roast larger tomatoes. Low and slow is the key to a fully soft tomato. I also make sure to take out the stalk and core. No one wants to eat that, regardless of how many lazy ass breakfast chefs can’t be bothered to take them out.
I also sometimes use honey in place of maple syrup. The method is exactly the same. I also sometimes add some fresh thyme or oregano leaves which complements the tomato flavour perfectly. Thyme especially also works really well with maple syrup.
Make it Vegetarian or Vegan
My Maple Cherry Tomatoes are suitable for both vegetarians and vegans.
Make it Allergy Friendly
This recipe is free from gluten, dairy, egg and nuts.
Please note that this recipe may contain other allergens not referred to above. For more information regarding any dietary information provided on this website, please refer to my Nutritional Disclaimer.
Equipment Notes for Maple Roasted Cherry Tomatoes
Very little in the way of equipment is needed to put these roasted tomatoes together. My only real note is to say that you should ensure that whichever baking tray or dish you use is properly lined. The maple glaze can stick like to hell otherwise.
A comprehensive list of the equipment used to make this recipe is included in the main recipe card below. Click on any item to see an example. There are no hard and fast rules so many items can be sensibly substituted to achieve the same results.
The tomatoes can be fully roasted up to several days in advance and then reheated in the oven or microwave before serving.
It is actually a really nice idea to make a large batch and then dip into them as and when needed throughout the week.
Leftover Maple Roasted Cherry Tomatoes
Keep any leftovers in the fridge and add them to salads, sandwiches, risottos or simply reheat as a side to your other meals throughout the week.
Maple Roasted Cherry Tomatoes Tips
I cut the tomatoes before roasting so that they don’t explode in the oven. Learn from my mistakes and do the same.
Make sure to line your baking tray or dish well. The sugars from the maple syrup caramelising can be tricky to get of that dish if you don’t.
Don’t forget to let me know in the comments if you try making this recipe – I want to know what you think and if you made any substitutions, how did it turn out?
Still Have Questions?
Simple! Just contact me and I will do my best to help as quickly as I am able. Head over to my Contact Me page, any of my social media channels or post a comment at the bottom of this page and I’ll see what I can do.
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Maple Roasted Cherry Tomatoes
- 15 Cherry Tomatoes
- 1 tbsp Maple Syrup
- 1 tsp Olive Oil
- 0.5 tsp Sea Salt Flakes
- 0.5 tsp Garlic Salt
- Preheat the oven to 200c or equivalent.
- Horizontally halve 15 Cherry Tomatoes and toss into a medium mixing bowl.
- Add 1 tbsp Maple Syrup, 1 tsp Olive Oil, 0.5 tsp Sea Salt Flakes & 0.5 tsp Garlic Salt to the tomatoes. Mix to thoroughly coat.
- Line a baking tray which will allow the tomato halves to fit snuggly in a single layer.
- Spread the tomatoes (cut side up) over the lined tray. Pop into the oven for 25 minutes.
- Take the tray out of the oven and turn the tomatoes over. Give them a shake/toss around if they need little more coating in the oil/syrup.
- Return them to the oven and roast for a further 20 minutes.
- The tomatoes will be lovely and caramelised once ready.
- Serve hot.