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ROASTED TOMATOES
from "Real Simple® 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
 Real Simple® magazine
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

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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



Buy The Ingredients
Product nutrition and information
 Quantity Ingredients Est.Price
  Satur Farms Heirloom Cherry Tomato Mix
This product is currently unavailable.
 
  Thyme - $1.99/ea Save! 2 for $3
 bunch
 
You May Already Have
  Just FreshDirect Extra-Virgin Olive Oil, Mediterranean Blend - $10.99/ea
 33.8fl oz
 
  David's Kosher Salt - $3.19/ea
 16oz
 
  Just FreshDirect Tellicherry Peppercorns (Refill) - $4.99/ea
 2.1oz
 
Estimated Total:  
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