Beautiful, sweet-yet-tangy roasted cherry tomatoes make a deliciously fresh side dish, and are just as wonderful for breakfast as they are for dinner.
Roasted cherry tomatoes with garlic and balsamic vinegar make a wonderful side dish. They go well with meat and poultry. I often serve them with baked chicken breast, roasting both the chicken and the tomatoes in the same oven.
They are also surprisingly good when served for brunch. I like to serve them with eggs and bacon for a healthy, complete meal.
Sometimes I sprinkle the tomatoes with Parmesan cheese prior to baking them. It’s a nice variation.
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. Science tells us that cooked tomatoes are in fact healthier than raw, so that’s another good reason to enjoy these tasty roasted cherry tomatoes.
Leftovers keep quite well in the fridge for 3-4 days. You can gently reheat them, covered, in the microwave, or you can serve them cold, like you would antipasti.
Roasted Cherry Tomatoes
- 1 pint cherry tomatoes (2 cups)
- 1 tablespoon minced garlic
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried thyme
- Preheat oven to 425 degrees F.
- Place the tomatoes in a greased baking dish. Add the garlic and mix.
- Drizzle with olive oil and balsamic vinegar and sprinkle with kosher salt, black pepper and thyme. Stir to coat.
- Roast until the tomatoes are soft and beginning to burst, about 20 minutes. Divide the tomatoes among plates and drizzle with the cooking juices. Serve immediately.