Herb Roasted Cherry Tomatoes
So I don’t consider myself a picky eater at all, but I have a love-hate relationship with tomatoes. Sometimes I like them and sometimes I gag at the thought of them. I particularly do not have a taste for raw cherry tomatoes for some odd reason, but when roasted in the oven with olive oil, herbs, and spices it completely changes the flavor profile and they are delicious!
Tip: I like to leave them whole roasted, because I like the way they look and I like how they kind of burst in your mouth when you bite into them. But if you’d like to slice them in half and then roast them that’s fine too!
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 2-3
Ingredients:
1 lb cherry tomatoes
1 Tbsp kosher salt
1 tsp ground black pepper
1 tsp garlic powder
2 sprigs of minced fresh thyme
2 tbsp olive oil
Directions:
Preheat oven to 450 degrees and line a baking sheet with parchment paper.
In a small bowl toss whole cherry tomatoes with olive oil, salt, pepper, garlic powder, and thyme and pour onto a lined baking sheet. Make sure they’re evenly spread out.
Bake in the oven for 10 minutes or until the skins start to slightly burst open and juices start oozing out.
Remove from oven and serve immediately.