Tomatoes are wonderful whether raw or cooked. I adore them raw in caprese salad, but I also love them cooked – cooking really concentrates and brings out their flavor.
These beautiful, sweet-yet-tangy roasted tomatoes make a deliciously fresh side dish, and are just as wonderful accompanying eggs and bacon for breakfast as they are for dinner.
- 1 pint cherry tomatoes
- 2 tablespoons olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme
- Preheat oven to 425 degrees F.
- Place the tomatoes in a baking dish.
- Drizzle with olive oil and sprinkle with the seasonings; Stir to coat.
- Roast until the tomatoes are soft and beginning to burst, about 20 minutes.