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Mary Berry Herbed roasted tomatoes

Mary Berry Herbed Roasted Tomatoes Recipe

Cherry tomatoes roast until tender and slightly caramelized, then topped with compound herb butter infused with fresh herbs, garlic, and lemon juice. This elegantly simple dish requires minimal prep yet delivers restaurant-quality results, with the oven's heat intensifying natural sweetness into tender morsels that burst with flavor.
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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 6
Course: Side Dish
Cuisine: British
Calories: 140
Ingredients Method Notes

Ingredients
  

  • 1 lb 500g cherry tomatoes
  • 3 tbsp butter softened
  • 2 tbsp chopped fresh herbs cilantro, basil, or flatleaf parsley
  • 1 garlic clove crushed
  • ½ tsp lemon juice
  • Salt and black pepper to taste
  • Fresh herb sprig for garnish

Method
 

  1. Begin by preheating your oven to 450°F (230°C) and arranging 1 lb (500g) of cherry tomatoes in a single layer in an ovenproof dish. This even distribution guarantees the tomatoes roast uniformly and develop tender, caramelized edges while maintaining their shape.
  2. Place the dish in the preheated oven and roast for 15–20 minutes, checking around the 15-minute mark to monitor their progress. The tomatoes are ready when they appear tender and slightly blistered on the outside but haven't collapsed or burst open, which would result in a watery dish.
  3. While the tomatoes roast, prepare the herb butter by placing 3 tbsp of softened butter into a small bowl. Beat in 2 tbsp of chopped fresh herbs—cilantro, basil, or flatleaf parsley work beautifully—along with 1 crushed garlic clove and ½ tsp of freshly squeezed lemon juice.
  4. Season the mixture generously with salt and black pepper to taste, stirring until all ingredients are fully incorporated and the color is evenly distributed throughout the butter. The consistency should be spreadable rather than runny.
  5. As soon as the tomatoes emerge from the oven, transfer them to a serving dish and immediately dot the warm tomatoes with generous portions of the herb butter, allowing it to melt and coat them. The residual heat will release the aromatic oils from the herbs and garlic, creating a fragrant, flavorful sauce.
  6. Garnish with a fresh herb sprig and serve the dish hot, either as an elegant side dish or spooned over warm bread to capture the herbed butter and tomato juices.

Notes

Mary Berry Herbed roasted tomatoes Substitutions and Variations

While Mary Berry’s classic recipe shines with its simplicity, I’ve found that three key areas offer room for creative experimentation. First, you can swap the herbs entirely—try thyme, oregano, or rosemary for earthier notes, or experiment with tarragon for a subtle anise flavor. Second, consider your butter base: I’ve substituted olive oil for a lighter option or added anchovy paste for umami depth. Finally, tomato selection matters. Roma tomatoes work beautifully if you prefer larger pieces, while grape tomatoes cook faster. You might also toss in minced shallots or red pepper flakes for heat. These adjustments let you personalize the dish while maintaining Berry’s elegant approach to roasted vegetables.