Oven-Roasted Tomatoes
Caitlin Cullen
Ingredients
Number of Servings: 8
2-3 packs of cherry or grape tomatoes
5 sprigs of fresh thyme (or 1 Tbsp dried thyme)
2 cloves garlic, sliced thinly
2 Tbsp vegetable or olive oil
1 Tbsp balsamic vinegar
splash of sherry vinegar (optional)
Salt to taste (2-3 tsp)
Directions
Prep Time: 15 min
Cook Time: 1-2 hr
Total Time: 1 hr 30 min
Preheat the oven to 425°F. On a cutting board, mince the fresh thyme and slice garlic cloves. Do not cut the tomatoes; leave them whole.
In a medium size bowl, combine all ingredients and toss until mixed thoroughly.
Spread tomatoes on a baking sheet and cook at 425°F for 30-40 minutes, or until they have begun to burst.
Reduce heat of oven to 300°F and cook for 45 minutes-1 hour until the tomatoes are dry/sweet, similar to sun-dried tomatoes.
Serve on your favorite dish!
Try something new and add 1 or more of these!
Add your favorite spice blends to match the flavors of the recipe you are adding them to!
These work great in pasta salads, in a grain bowl, on toast, and so much more!
Nutritional Information
(Per Serving)
*DV = Daily Value
Calories – 67 kCal – 3% DV
Sodium – 600mg – 25% DV
Total Fat – 4 g – 6% DV
Saturated Fat – 0.5 g
Trans Fat – 0g
Protein – 2 g – 3% DV
Cholesterol – 0mg – 0% DV
Total Carbohydrates – 8g – 3% DV