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

Directions

PREP TIME
15
MINS
COOKING TIME
8
MINS
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.