Roasted Cherry Tomatoes
These sweet-and-tangy roasted cherry tomatoes make a delicious side dish. They are as lovely for brunch as for dinner!
Servings 2 servings
Calories 150kcal
Ingredients
- 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
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.
Video
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.
Nutrition
Serving: 0.5recipe | Calories: 150kcal | Carbohydrates: 7g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Sodium: 293mg | Fiber: 2g
