Lately, I’ve been thinking about tomatoes as I water my newly planted little garden with it’s beautiful green leaves, so full of life and hope. I made this bright roasted tomato salad with small tomatoes, and topped it with balsamic vinegar and freshly grated parmesan cheese. It’s as easy as tossing whole cherry or grape tomatoes with olive oil, salt, pepper and fresh thyme sprigs, and roasting in a hot oven until the little gems burst open. With so few ingredients, this dish is easy, quick and satisfying! Serve with lightly toasted bread slices as a flavorful appetizer, or toss over mixed greens for a hearty lunch.
- 2 pints cherry or grape tomatoes
- 3 tablespoons extra-vigin olive oil plus extra for drizzling
- Kosher or sea salt, to taste
- Freshly ground black pepper, to taste
- 3-4 sprigs fresh thyme
- Splash of balsamic vinegar
- freshly grated parmesan cheese to taste
- Preheat the oven to 400 degrees. In a medium bowl, toss the tomatoes with the olive oil, salt and pepper and place on a rimmed baking sheet in a single layer. Top the tomatoes with the thyme sprigs. Roast the tomatoes for 15-20 minutes, shaking the tray halfway through the cooking time. The tomatoes are done when they start to blister and burst open. Garnish with splash of balsamic vinegar, freshly grated parmesan cheese, a sprinkle of sea salt and drizzle of olive oil.
This looks so good!! Love roasting almost all vegetables:))
Looks fabulous. But just a suggestion try removing the seeds of th tomatoes before cooking. You end up with drier tomatoes. And also doing it on a slow heat for long time makes it amazing… Close to sun-dried tomatoes and that too customized