Roasted Tomatoes with Olive Oil and Thyme
- Prep Time 0:05
- Cook Time 1:00
- Estimated Cost $4.50
- 1 Comment
I yearn for peak-of-the-season, flavorful tomatoes all year long. When they are in-season, it feels so fleeting, as if the love of my life is only in town for a few short months and I have to simultaneously make the most of our time together, while keeping myself from getting too attached, since he’s on his way out anyway. Like many men in San Francisco, tomatoes drop everything when the weather gets cold and have to go find themselves for a few months in South America.
But um, anyway…back to the recipe. Each bite of these is slightly charred and caramelized on the outside, and tastes of warmer, sunnier summer tomato days on the inside. Serve as a side dish, or toss with freshly-cooked pasta and grated Parmesan.
- 16 oz. cherry or grape tomatoes $3.50
- 1/4 cup extra virgin olive oil Pantry
- 3 sprigs fresh thyme $1 for a bunch
- salt and pepper to taste Pantry
Recipe Serves 3-4
- Preheat oven to 300 degrees F.
- Spread the tomatoes over a large baking sheet and drizzle with the olive oil. Use your hands to coat the tomatoes well.
- Pull the leaves from the thyme twigs and sprinkle evenly over the tomatoes.
- Roast in the oven for 50 minutes to an hour, or until the tomatoes are charred in places on the outside and very soft on the inside.
- Season with salt and pepper to taste and serve immediately or at room temperature.