1 pint grape or cherry tomatoes, halved1 Tbsp olive oil3 large cloves garlic, finely minced1.5 Tbsp thyme leaves, chopped
salt and pepper, to taste
Pre-heat oven to 375F. Cover a rimmed baking sheet with parchment or foil. Toss halved tomatoes with oil, garlic, thyme, salt and pepper. Spread tomatoes on the baking sheet and roast for 20-25 minutes, until shriveled and edges are just starting to turn a bit brown.
Serve warm or cool. They will keep for a few days in the refrigerator.
These bright, herb roasted tomatoes go great with fish and chicken. Spoon some over an omelet, like salsa, or sprinkle into a salad. You can top green beans with them, toss them with pasta or stir them into risotto.
Pre-heat oven to 375 degrees. Cover a quarter sheet or half sheet rimmed baking sheet with parchment or foil. Toss halved tomatoes with oil, garlic, thyme, salt and pepper. Spread tomatoes on the baking sheet and roast for 20-25 minutes until shriveled and edges are just starting to turn a bit brown. Timing will depend on your oven. I let mine go about 25 minutes on the convection setting. – See more at: http://afoodcentriclife.com/roast-baby-tomatoes-with-thyme/#sthash.y8JyfLeC.dpuf
Pre-heat oven to 375 degrees. Cover a quarter sheet or half sheet rimmed baking sheet with parchment or foil. Toss halved tomatoes with oil, garlic, thyme, salt and pepper. Spread tomatoes on the baking sheet and roast for 20-25 minutes until shriveled and edges are just starting to turn a bit brown. Timing will depend on your oven. I let mine go about 25 minutes on the convection setting. – See more at: http://afoodcentriclife.com/roast-baby-tomatoes-with-thyme/#sthash.y8JyfLeC.dpuf
Adapted from A Food Centric Life
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This recipe was most recently featured in
Boston Organics Newsletter No. 36 of 2014.