Roasted cherry tomatoes add a punch of flavor and nutrition to any dish. Whether served on top of toast, stirred into pasta, spooned over pork chops, or piled over a whole-grain bowl, we can’t get enough of these juicy little gems.
This easy recipe is perfect for weeknights, plus you can enjoy the leftovers all week long. The key is roasting the tomatoes until their skins just start to shrivel and pop. As they cook, the tomatoes intensify in flavor and take on a gentle sweetness. If you have the time, try this slow-roasting method to take these cherry tomatoes to the next level.
How to Make It
Preheat oven to 400°F.
Toss tomatoes with olive oil, salt, pepper, and thyme. Roast until tomatoes are slightly shriveled, about 25 to 30 minutes.
Let cool; use as desired (make sure to remove the thyme sprigs before serving) or refrigerate in an airtight container.
