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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.  


Plan Ahead:

You can make this up to 2 days before. Feel free to serve at room temperature if you prefer.

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