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    ROASTED TOMATOES
    from "Real SimpleŽ magazine"

    You could serve this side dish with almost anything, from broiled fish to roast chicken, grilled steak to boiled pasta. You can also vary the flavor several different ways:

    • toss in some thinly sliced garlic, whole kalamata olives, or both, prior to roasting
    • sprinkle with thinly sliced basil instead of thyme after you remove the tomatoes from the oven
    • drizzle a few drops of balsamic vinegar along with the oil just before serving


    Hands-on time: 10 minutes
    Total time: 40 minutes (includes cooling)

    Makes 4 servings
    INGREDIENTS (CLICK TO BUY)

    2 pints cherry or grape tomatoes
    2 tablespoons extra-virgin olive oil, plus more for drizzling, if desired
    1/2 teaspoon kosher salt
    1/4 teaspoon black pepper
    10 sprigs fresh thyme

    Print recipe
    PREPARATION

    Heat oven to 425° F. Arrange the tomatoes in a single layer on a rimmed baking sheet or in a baking dish. Drizzle with the oil and season with the salt and pepper. Scatter the thyme over the top. Roast until the tomatoes are softened, 15 to 20 minutes. Let cool at least 10 minutes before serving. If desired, drizzle with more oil.

    NUTRITION PER SERVING
    CALORIES 96 (66% from fat); FAT 7g (sat 1g); PROTEIN 2g; CHOLESTEROL 0mg; SODIUM 298mg; FIBER 2g; CARBOHYDRATE 8g



    Product nutrition and information
     Quantity Ingredients Est.Price
      Satur Farms Heirloom Cherry Tomato Mix
    This product is currently unavailable.
     
      Thyme - $1.49/ea
     Farm Fresh
     
    You May Already Have
      Bel Aria Extra-Virgin Olive Oil - $11.29/ea
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      Morton's Coarse Kosher Salt - $2.69/ea
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      FreshDirect Tellicherry Peppercorns - $3.79/ea
     2.25oz
     
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