Equipment
* optional
Ingredients
Produce
- 500 g cherry tomatoes, whole
- 3 garlic, smashed
- 4 fresh thyme, whole sprigs
Pantry
- 30 ml olive oil
- 3 g sea salt, flaky or coarse
- 1 g black pepper, freshly cracked
Nutrition (per serving)
Method
Preheat your oven to 200°C (400°F). Line a rimmed baking sheet with parchment paper for easier cleanup.
Wash the cherry tomatoes and pat them thoroughly dry. Any excess water will cause them to steam rather than roast.
On the baking sheet, combine tomatoes, smashed garlic cloves, olive oil, salt, pepper, and thyme sprigs. Toss gently with your hands until every tomato is glistening with oil.
Arrange the tomatoes in a single layer, ensuring they are not crowded together.
Roast in the preheated oven for 20-25 minutes. The tomatoes are done when the skins have wrinkled and burst, and some juices have caramelized on the pan.
Remove from the oven. Discard the hard stems of the thyme and the garlic skins (if left on). Transfer to a serving dish, pouring the flavorful pan juices over the top.
Chef's Notes
- Do not discard the oil left in the pan; it is essentially a quick tomato-infused dressing perfect for dipping bread.
- If using different colored tomatoes (red, yellow, purple), note that yellow tomatoes tend to be sweeter and lower in acid.
- For a confit-style variation (softer, creamier texture), lower the temperature to 150°C (300°F) and roast for 45-60 minutes.
- Leftovers make an incredible pasta sauce base—just smash them with a fork and toss with spaghetti.
Storage
Refrigerator: 5 days — Store in an airtight container; the oil may solidify but will melt upon reheating.
Freezer: 3 months — Texture will soften significantly; best used for sauces or soups after freezing.
Reheating: Warm gently in a pan over low heat or in the microwave for 30-60 seconds.
