Roasted Cherry Tomatoes

These sweet-and-tangy roasted cherry tomatoes make a delicious side dish. They are as lovely for brunch as for dinner!

Course Side Dish

Cuisine Italian

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 150kcal

Preheat the oven to 425°F.
Place the tomatoes in a medium bowl. Add the garlic, olive oil, vinegar, salt, pepper, and dried thyme. Stir to coat.
1 pint cherry tomatoes, 1 tablespoon fresh garlic, 2 tablespoons olive oil, 1 tablespoon aged balsamic vinegar, ½ teaspoon Diamond Crystal kosher salt, ¼ teaspoon black pepper, ½ teaspoon dried thyme
Transfer the tomatoes to a small, 1-quart baking dish.
Roast the tomatoes until they are soft and beginning to burst, about 20 minutes. Let them rest for 5-10 minutes, garnish with chopped parsley (if using), and serve.
2 tablespoons parsley

If using any salt other than Diamond Crystal Kosher Salt, including Morton kosher salt, use half the amount listed.
Seasonings, especially salt, are guidelines. Adjust to taste.
There's no need to peel and/or slice the tomatoes before cooking them.
The tomatoes taste better after they've had a chance to rest. So, while it's OK to serve them immediately, it's best to let them rest for 5-10 minutes before serving. You can also serve them after they've cooled to room temperature.
The leftovers keep well in the fridge, in an airtight container, for 3-4 days. Gently reheat them, covered, in the microwave or serve them cold like antipasti.