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Roasted Cherry Tomatoes
Beautiful, sweet-yet-tangy roasted tomatoes make a deliciously fresh side dish, and are just as wonderful for breakfast as they are for dinner.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 servings
- 1 pint cherry tomatoes (2 cups)
- 1 tablespoon minced garlic
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon Diamond Crystal 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.
Calories: 150kcal | Carbohydrates: 7g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Sodium: 293mg | Fiber: 2g