While cherry tomatoes are at their summer peak, roast some with herbs, garlic and olive oil. See recipe notes for the many ways to use them. Servings vary with how you are using them.
1 ½poundsorganic sweet cherry or grape tomatoeshalved
1tablespoonolive oil
2-3largegarlic clovesfinely chopped
2tablespoonsfresh chopped thyme leaves
¼teaspoonsea salt
2pinchesfresh black pepper
Instructions
Pre-heat oven to 400 degrees. 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 cut side up and roast for about 25 minutes until shriveled and edges are just starting to turn a bit brown. Timing will depend on your oven, how juicy the tomatoes are, and whether you use convection mode or standard mode. Follow your nose; when you smell them they are probably done. If your tomatoes are super juicy it will likely take longer (so be patient).
Serve warm, room temperature, or cool. They will keep a week in the refrigerator.
Notes
For a South-of-France flavor, add a teaspoon of Herbs de Provence. It's a classic French blend that includes French thyme, savory, fennel, rosemary, marjoram, basil, lavender and tarragon. Find it at most markets or herb and spice stores. How to Use Roasted Tomatoes
Serve with crostini alone or spread with soft goat cheese.