Roasted Tomatoes

  • Serves

    serves 6


This preparation for sweet summer tomatoes can be served with slices of crusty baguette, or as a side dish with grilled fish or chicken.


  • 6 medium tomatoes
  • 6 cloves garlic, unpeeled and lightly crushed
  • 5 sprigs fresh thyme
  • 12 cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper, to taste


Step 1

Heat oven to 425°. Place tomatoes, garlic, and thyme on a rimmed baking sheet and drizzle with oil; season with salt and pepper. Bake, brushing tomatoes occasionally with the oil, until tomatoes soften and their skins split, about 25 minutes.

Step 2

Transfer tomatoes, along with juices, to a serving dish and serve warm with crusty bread.

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