Ingredients
Units
Scale
- 2 pints cherry tomatoes
- 6-8 peeled garlic cloves
- 2 tablespoons refined olive oil (or neutral oil with a high smoke point)
- 2 teaspoons chopped fresh herbs such as thyme, oregano, or basil, plus more to serve
- Kosher salt and black pepper, to taste
Instructions
- Preheat oven to 425°F. Place the cherry tomatoes and peeled garlic cloves in a baking dish. Try not to overcrowd them. Drizzle with oil and toss with chopped fresh herbs, salt, and pepper.
- Roast for 20-25 minutes, shaking pan halfway through, until tomatoes are blistered and garlic is softened.
- Remove from oven, transfer to a platter, and pour over any pan juices. Garnish with more fresh herbs. Serve warm or at room temperature as a side, salad topper, bruschetta topping, or over pasta.
Notes
- Feel free to add onions, peppers, balsamic vinegar, or spices such as cayenne or smoked paprika for flavorful spins on the base recipe.
- Make sure to remove the tomatoes from the oven when they're still vibrant and just beginning to burst for the best flavor and texture.
- Prep Time: 5 minutes
- Cook Time: 25 mins