Ingredients
2 pints (approx. 4 cups) fresh cherry tomatoes
1/3 cup extra virgin olive oil
6–8 cloves garlic, smashed and peeled
4 sprigs fresh thyme or rosemary
1 tsp sea salt
1/2 tsp freshly cracked black pepper
Optional: 1 tsp balsamic glaze
Instructions
Step 1: Preheat your oven to 300°F (150°C). Wash and thoroughly dry the cherry tomatoes.
Step 2: On a large rimmed baking sheet, combine the cherry tomatoes, smashed garlic cloves, and fresh herb sprigs.
Step 3: Drizzle the olive oil over the mixture. Sprinkle with sea salt and black pepper. Toss gently with your hands or a spatula to ensure every tomato is well-coated.
Step 4: Spread the ingredients into a single layer, ensuring the tomatoes are not crowded together.
Step 5: Bake in the center of the oven for 45 to 60 minutes, or until the skins have wrinkled and just begun to burst, and the oil is bubbling with tomato juices.
Step 6: Remove from the oven and let cool for at least 10 minutes before serving. Discard the woody herb stems before eating.
Notes
Leftovers can be stored in the refrigerator for up to 7 days. The oil will solidify when cold; simply let it sit at room temperature or warm it slightly to liquefy before serving.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Side Dishes
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/2 cup
- Calories: 115 kcal
- Sugar: 4 g
- Sodium: 240 mg
- Fat: 9 g
- Saturated Fat: 1.2 g
- Unsaturated Fat: 7.5 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 2 g
- Protein: 1.5 g
- Cholesterol: 0 mg
Keywords: cherry tomatoes recipes, roasted tomatoes, side dish, healthy recipes, garlic roasted tomatoes, summer vegetables
