Garlic Roasted Tomatoes
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.
Servings: 6
Calories: 45kcal
Equipment
- Parchment paper or use foil
Ingredients
- 1 ½ pounds organic sweet cherry or grape tomatoes halved
- 1 tablespoon olive oil
- 2-3 large garlic cloves finely chopped
- 2 tablespoons fresh chopped thyme leaves
- ¼ teaspoon sea salt
- 2 pinches fresh 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.
- Stuff portobello mushrooms.
- Top a pizza.
- Toss with pasta.
- Fill an omelet or serve beside scrambled eggs.
- Fold into risotto or rice.
Nutrition
Calories: 45kcal | Carbohydrates: 5g | Protein: 1g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Sodium: 110mg | Potassium: 265mg | Fiber: 1g | Sugar: 3g | Vitamin A: 665IU | Vitamin C: 30mg | Calcium: 24mg | Iron: 1mg