roasted tomatoes with garlic and thyme
Rating: 5 minutes to prep, but takes 60 minutes to cook. Great side dish.
3 pints baby tomatoes, washed
2 tablespoons extra virgin olive oil
3 cloves fresh garlic, minced (or 3 frozen cubes, softened)
5 fresh sprigs of thyme, leaves removed and chopped
¾ teaspoon kosher salt
Preheat the oven to 300 degrees. (275 convection)
Slice the tomatoes lengthwise down the middle using a serrated knife. Put your tomatoes on a baking sheet and toss them with the olive oil. Mix very well so all the tomatoes are covered. Mix with the garlic, thyme and salt. Roast uncovered for 1 hour.
You can make this up to 2 days before. Feel free to serve at room temperature if you prefer.