Harissa Roasted Cherry Tomatoes

I adore all tomato recipes – you can bribe me with a peak summer tomato salad any day. So, the fact that I’m obsessed with these harissa roasted cherry tomatoes should be no surprise.

The sweet cherry tomatoes, coated in spicy rose harissa marinade, burst with every bite. It is an incredibly versatile condiment, side dish or sauce. And just what I need in my fridge when inspiration – or time to cook – is lacking.

Not into spicy food? I suggest a few variations that will turn your ordinary slow-roasted cherry tomatoes into something special (and non-spicy).

Harissa paste and tomatoes

Rose harissa is a spicy, fragrant and floral red pepper paste. And the tomato-harissa combination is a perfect pairing. It’s so good that I also use it in the pan-fried sweet and spicy tomato on labneh recipe.

Can’t find rose harissa in the grocery store and don’t have the energy to make your own? Use normal fragrant harissa and add a teaspoon of rose water to the marinade. Or try any of the harissa substitutes you may already have in your pantry.

Or skip the harissa altogether and try an alternative marinade.

New to harissa? Find everything you need to know about harissa including what it is, how to make it, and how to use it!

Ingredients & substitutes

• Rose harissa: I adore my homemade rose harissa paste, but you can use any shop-bought harissa paste. Or try one of the marinade variations. 
• Olive oil: Use good quality extra-virgin olive oil for a luscious roasted tomato sauce.
• Balsamic vinegar: Swap for red wine vinegar if you don’t have balsamic. Or add a squeeze of fresh lemon juice.
• Maple syrup: It’s a great way to enhance the sweetness of baked cherry tomatoes. You can use your sweetener of choice. Or, if you have super sweet summer tomatoes, you can skip the extra sugar to keep things low-carb.
• Salt: Use kosher salt, ground sea salt, or your favourite.
• Garlic: Crush fresh garlic cloves with the flat side of a knife, then finely slice them (minced garlic). Or add a teaspoon of garlic powder if you don’t have fresh garlic. The garlic-roasted cherry tomatoes have a savoury roasted garlic flavour that is unbeatable!
• Tomatoes: You can stick to only fresh cherry tomatoes. Or add some small grape tomatoes and pretty yellow tomatoes as I do. I also include roasting instructions for large tomatoes (like Roma tomatoes or plum tomatoes) in the next section – if that is what you have.
• Thyme: You can skip the fresh thyme sprigs. Instead, use two teaspoons of dried thyme or Italian seasoning.

How to oven roast cherry tomatoes

Roast the cherry tomatoes in the top third of a preheated oven. They will take between 30 and 40 minutes to slow-roast at 370 °F (190 °C) in a conventional oven. Lower your oven temperature if you use a fan oven.

Keep an eye on your roasting tomatoes. They’re ready when the sauce gently bubbles and the sliced tomatoes start to fall apart. Some of the whole tomatoes will look wrinkly, and others may have burst.

The most important thing when roasting tomatoes is to use the correct size baking tray or dish. The tomatoes should fit snuggly in a single layer. If there is too much space between the tomatoes, the sauce will evaporate quickly and may start to burn.

I use a half-sheet pan (rimmed baking sheet) for 2 pounds (900 grams) of small tomatoes.

How to roast Roma tomatoes

Make the marinade as in the recipe card. But replace the cherry tomatoes with 2 pounds (900 grams) of Roma tomatoes – roughly ten tomatoes.

Dice half of the tomatoes and mix them into the harissa marinade. And half the rest of the tomatoes.

Spread the chopped tomato marinade evenly on the rimmed baking sheet. Then nestle the tomato halves into the sauce mixture with their cut side up.

Roast the tomatoes according to the recipe instructions for 45 minutes.

Alternative marinades

The sweet and spicy harissa marinade is absolutely delicious. But, maybe you’re in the mood for something else today? Don’t worry, you can swap the marinade to suit your preference:

Non-spicy tomato marinade:

• 2 tablespoons tomato paste
• 3 tablespoons olive oil
• 1 teaspoon apple cider vinegar
• 1 tablespoon maple syrup
• 1 teaspoon salt
• 4 minced garlic cloves

Savoury Italian marinade:

• 3 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon Italian seasoning (or dried thyme)
• 4 minced garlic cloves
• 1 teaspoon salt
• a generous grind of black pepper

Play around with the marinade to truly make this roasted cherry tomatoes recipe your own!

How to store harissa roasted tomatoes

Use the oven-roasted tomatoes straight away. Or spoon them into an airtight container and refrigerate. They will keep for up to five days.

You can also freeze the roasted cherry tomatoes for an emergency quick dinner sauce. 

Let the tomatoes come to room temperature before freezing. Always do this before placing hot sauces in the freezer to avoid raising the temperature of your freezer.

Serving suggestions

These oven-roasted cherry tomatoes are naturally gluten-free and vegan. They’re also super versatile:

• Serve it as a pasta sauce with cooked linguine and fresh basil. Or add it to other pasta dishes and bakes, like lasagna.
• Spoon the roasted tomatoes over labneh or whipped feta as I do in this labneh with sweet and spicy tomatoes recipe.
• Or stir the baked cherry tomatoes through cooked grains like quinoa or barley for quick and easy side dishes. (See how to cook barley in the Instant Pot or on the stove.)
• Use it as a bruschetta topping or spoon it over avocado toast.
• Turn it into a salad dressing or sauce for roasted vegetables: Squash four tablespoons of saucy harissa roasted tomatoes in a bowl and mix with two tablespoons of extra virgin olive oil, one tablespoon of balsamic vinegar and salt to taste.
• Add it to a bread salad (panzanella) for a sweet twist.
• Or use it in a Caprese salad instead of fresh tomatoes.
• Stir it through tomato soup for a flavour boost. Or mix it with cooked red lentils for a delicious Morrocan-inspired lentil soup. (Try this harissa red lentil soup recipe and add harissa roasted tomatoes instead of canned tomatoes.)
• Serve it with scrambled eggs on toast for a sweet and spicy breakfast twist.