roasted tomatoes with thyme & garlic
This dish is fun to have around. we like to make it to eat later in the day or week. it’s nice to bake something on one of these cool fall mornings to warm up the pad. your place will smell amazing and you’ll have a simple delicious dish to savor when the moment arises. slather the roasted tomatoes on toasted bread with goat cheese, add to stew, zip the whole mess in the blender (remove garlic skins) for a quick soup or eat them room temp as is. the options are only limited by your imagination!
6-9 tomatoes, similar in size
6 - 10 cloves of garlic, unpeeled & lightly crushed
5 sprigs fresh thyme or 1 tsp dried thyme
1/4 cup extra virgin olive oil
fresh ground black pepper
8” x 8” pyrex baking dish or rimmed baking sheet
Heat your oven to 425 degrees. place tomatoes in the baking dish. add thyme between and on top of the tomatoes tucking the garlic in as well and drizzle liberally with olive oil. season with salt and pepper before placing in the oven. bake, occasionally brushing the tomatoes with the oil (use a spoon to scoop up the hot oil and drizzle if you don’t have a brush) until they soften and the skins split, about 25 minutes. that's it! remove the tomatoes, turn off the oven and enjoy!