Roasted Cherry Tomatoes

Name: Roasted Cherry Tomatoes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Ingredients: 1 pint cherry tomatoes; 1 tablespoon fresh garlic; 2 tablespoons olive oil; 1 tablespoon balsamic vinegar; ½ teaspoon Diamond Crystal kosher salt; ¼ teaspoon black pepper; ½ teaspoon dried thyme; 2 tablespoons parsley

User Reviews

5.0

93 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
2 servings
Calories
150 kcal
Course
Side Dish
Cuisine
Italian

Roasted Cherry Tomatoes

Winston Campbell

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These sweet-and-tangy roasted cherry tomatoes make a delicious side dish. They are as lovely for brunch as for dinner!

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Ingredients

Servings

1 pint cherry tomatoes 2 cups
1 tablespoon fresh garlic minced
2 tablespoons olive oil extra-virgin
1 tablespoon balsamic vinegar
½ teaspoon Diamond Crystal kosher salt see notes below
¼ teaspoon black pepper
½ teaspoon dried thyme

Optional:

2 tablespoons parsley chopped, for garnish, or cilantro

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Instructions

Preheat the oven to 425°F.
Place the tomatoes in a medium bowl. Add the garlic, olive oil, vinegar, salt, pepper, and dried thyme. Stir to coat.
Transfer the tomatoes to a small, 1-quart baking dish.
Roast the tomatoes until they are soft and beginning to burst, about 20 minutes. Let them rest for 5-10 minutes, garnish with chopped parsley (if using), and serve.

Notes

If using any salt other than Diamond Crystal Kosher Salt, including Morton kosher salt, use half the amount listed.
There's no need to peel and/or slice the tomatoes before cooking them.
The tomatoes taste better after they've had a chance to rest. So, while it's OK to serve them immediately, it's best to let them rest for 5-10 minutes before serving. You can also serve them after they've cooled to room temperature.
The leftovers keep well in the fridge, in an airtight container, for 3-4 days. Gently reheat them, covered, in the microwave or serve them cold like antipasti.