I don’t have much to say about these. They’re easy and delicious and they make the house smell great. We throw them in pasta, on pizza and in the middle of this slightly wacky Portabella eggs benedict recipe I’ll be posting soon.
1 pint grape tomatoes, halved
2-3 cloves garlic, sliced thinly
EVOO (about ¼ cup)
1 tsp dried thyme
1. Preheat oven to 375º and line an edged baking sheet (or lasagna pan) with parchment paper.
2. Place the tomatoes, cut side up, on the baking sheet. Scatter the sliced garlic over and around the tomatoes. Drizzle with EVOO and sprinkle with thyme.
3. Roast for 30-40 minutes and then jack the temperature up to 400º and roast for 10 minutes.