Description
Roasted Cherry Tomatoes are one of the easiest ways to elevate your meals. Whether you’re tossing them into pasta, layering them over toast, or enjoying them straight from the pan, these little bursts of flavor are a must-try.
Ingredients
Units
- 1 pint cherry or grape tomatoes, sliced in half
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Dried thyme, for garnish (optional)
Instructions
- Heat the oven to 400°F. Line a sheet pan with parchment paper.
- Slice the tomatoes and lay them facing up directly on the sheet. Drizzle with olive oil. Sprinkle with the salt and pepper, and toss gently to coat.
- Roast, shaking the pan once or twice, until the tomatoes are softened, some have burst, and their juices are bubbling, 20 to 25 minutes.
- Garnish with a sprinkle of dried thyme, if using. Serve warm or at room temperature.
Notes
Storage: Roasted tomatoes are best fresh; but leftover tomatoes can be refrigerated in an airtight container for up to 4 days.