Roasted Cherry Tomatoes on Mozzarella Pita

Roasted cherry tomatoes are one of the easiest ways to turn a pint of tomatoes into something special. A hot oven blisters them with garlic and extra virgin olive oil until they slump, sweeten, and spill their juices. Here I spoon them over melty mozzarella on crisp Greek pita for an appetizer that disappears in minutes. The tomatoes alone are worth making by the pan, too, for pasta, eggs, toast, and more.

Ready in about 35 minutes, with just 5 minutes of hands-on time.

Why this recipe sings

This roasted cherry tomatoes appetizer ticks all the boxes when it comes to flavor and easiness. The cherry tomatoes have a rich and sweet flavor intensified by roasting. The heat brings out their natural sweetness and caramelizes them, creating a savory and slightly fruity depth of flavor.

Spooned over pitas with melty mozzarella, they make a sweet and savory appetizer that’s easy enough to pull off when guests drop by unexpectedly. With a green salad, it’s a light lunch or dinner. And because the tomatoes are so versatile, I often roast a double batch and keep the extras for the week (see the ideas below).

What you need for roasted cherry tomatoes

• Cherry or grape tomatoes. Use any medley of small tomatoes you like: red, yellow, or on the vine.
• Garlic. Three cloves, thinly sliced, roast right alongside the tomatoes and turn sweet and mellow.
• Extra virgin olive oil. For roasting, plus a drizzle for the pitas.
• Sugar. Just a teaspoon over the tomatoes helps balance their acidity.
• Sea salt, black pepper, and dried oregano.
• Fresh mozzarella. Tear it into pieces. Fresh mozzarella melts beautifully and gets lightly golden in the oven.
• Greek pita bread. Greek pita is a soft flatbread without a pocket, the kind wrapped around souvlaki. You can make your own with my Greek pita recipe or buy ready-made. Naan is a good substitute.
• Fresh oregano and chili flakes, for serving. Thyme or basil work well too.

How to roast cherry tomatoes

Roast the tomatoes

Preheat the oven to 425°F (220°C). Add the cherry tomatoes and sliced garlic to a medium baking pan. Sprinkle with 1 teaspoon of sugar, season with sea salt and freshly ground black pepper, drizzle with 2–3 tablespoons of extra virgin olive oil, and toss to coat. Roast for about 25 minutes, until the skins are blistered and wrinkled and some tomatoes have burst into their juices.

Make the mozzarella pitas

Line a rimmed baking sheet with parchment paper and lay out the pitas. Top with torn mozzarella, drizzle with olive oil, and sprinkle with a pinch of dried oregano. Bake for about 5 minutes, until the edges are lightly crisp and the cheese is melted and bubbly.

Assemble and serve

Cut each pita into four pieces. Top each piece with 2–3 roasted tomatoes and a little of the garlicky pan juices, then finish with fresh oregano leaves and chili flakes. Serve immediately.

The body currently says “2–3 tbsp of the tomato mix per pita” while the card says “2–3 tomatoes per piece.” I aligned both to the card.

Roasted cherry tomatoes vs. tomato confit

Both start with cherry tomatoes, garlic, and olive oil, but they’re different things. These roasted cherry tomatoes cook hot and fast, about 25 minutes at 425°F, so they blister and burst while keeping a fresh, bright flavor. My tomato confit is slow-roasted for about three hours at 300°F, nearly submerged in oil, until the tomatoes turn jammy and deep. Make these for tonight; make the confit when you want a jar in the fridge.

Serve it as part of a Greek meze spread

Serve it along with other Greek meze like keftedes, crispy fried eggplant, and tzatziki dip. Red tomatoes and green herbs also make these pitas an easy, festive bite for holiday parties. Bake the pitas in batches and set the tomatoes out warm for guests.

Greek appetizer recipes

Greek Marinated Feta with Olive Oil and Herbs

Greek Yogurt Feta Dip with Lemon, Chili & Pistachio

Greek Sausage Bites with Tomato & Feta

Potato Bites with Tzatziki