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Vine-Roasted Tomatoes

12 small tomatoes, on the vine
2 teaspoons thyme leaves, finely chopped
3 garlic cloves, finely chopped
14 teaspoon sea salt
14 teaspoon ground black pepper
olive oil, for drizzling


Preheat the oven to 400F Keeping the tomatoes on the vine, divide them into sets of three. Using a sharp knife, make a small incision in each tomato. In a small bowl, combine the thyme, garlic, salt and ground black pepper. Using the blade of a knife, insert a little of this mixture into each slash of the tomatoes. Place the tomatoes in a roasting tray, just big enough to hold all the tomatoes. Drizzle the olive oil over the tomatoes and roast for 20-30 minutes, until the tomatoes have softened. Serve warm.

Source: www.food.com