Semi-Roasted Tomatoes
Ingredients
36 cherry tomatoes on the vines
8 fresh thyme sprigs
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
36 cherry tomatoes on the vines
8 fresh thyme sprigs
2 1/2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
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Directions
PREP TIME
15
MINS
COOKING TIME
8
MINS
Serves
Serves
4
Make-Ahead:
The semi-roasted tomatoes are best eaten as soon as they are made.
Make-Ahead:
The semi-roasted tomatoes are best eaten as soon as they are made.
Preheat the oven to 450°F.
Place the vines of tomatoes on a heavy baking sheet. Scatter the thyme sprigs over. Drizzle the oil over the tomatoes then sprinkle the tomatoes with salt and pepper.
Roast the tomatoes in the oven for 8 minutes, or until they are heated through.
Preheat the oven to 230°C.
Place the vines of tomatoes on a heavy baking sheet. Scatter the thyme sprigs over. Drizzle the oil over the tomatoes then sprinkle the tomatoes with salt and pepper.
Roast the tomatoes in the oven for 8 minutes, or until they are heated through.
