Roasted Cherry Tomatoes
This recipe is a starting point to many things! Snackable on their own with warm or toasty baguette, tossed with pasta & more olive oil (or bacon!), served with Burrata cheese, or as a perfect side dish to grilled steak, this is simply a reminder to make this recipe when cherry tomatoes are in abundance and at their finest.
If you roast them and then pack them into containers and top with extra olive oil, they will keep in the refrigerator for weeks for you to use at will!
1-2 pints Cherry Tomatoes (or 2 'tomatoes on the vine' which we picked up at ForeQuarter Butcher Shop)
1-2 cloves local garlic, thinly sliced
3-4 sprigs thyme, leaves & stems if you like
4-5 tbsp. olive oil
1/2 tsp. good quality sea salt
- Preheat oven to 375F
- Slice tomatoes in half and toss with remaining ingredients. Place on a parchment-lined baking sheet and roast for 12-15 minutes.
- Use as desired!