Tomatoes Roasted In Olive Oil With Garlic + Thyme

Let’s talk about how fast we are racing away from tomato season. It makes me feel feelings.

So I am always looking for ways to extend that as long as I possibly can. When tomatoes aren’t as sweet as we would like them to be anymore, it’s a good idea to throw them in a dish with an embarrassing amount of olive oil, some smashed garlic, fresh herbs and S+P and then roast them for a bit. It’s basically a little sweet talk session to make them believe they are middle of the summer tomatoes like all the other cool kids. A little pep talk for the end of season stragglers…. a little coaxing so that we can still have our tomato fix and get on with life.

This was inspired by Terri’s recipe over at No Crumbs Left! She has some great recipes over there so you should definitely go hang out with her!

These are great to make once a week, throw in the fridge and then use on top of everything! I also use just the oil from the pan for salad dressings or to saute vegetables. Aaaaaand as if that wasn’t enough, I also throw some in the blender and use as a salad dressing, pizza sauce or pasta sauce. They are basically the universal kitchen miracle condiment.

This is about as easy as it gets, loves. Let me know when you make it and how you use it! {Tag us on the socials when you do! @saltandcharm}

WHAT YOU NEED
2 pints cherry or grape tomatoes
enough olive oil to come half way up the tomatoes
3-4 peeled and smashed garlic cloves
a few springs of fresh thyme or basil or rosemary
kosher salt + pepper

WHAT YOU DO
1. Preheat your oven to 400 degrees.
2. Combine all ingredients in a roasting pan and cover tightly with aluminum foil.
3. Roast for 20-25 minutes until the tomatoes are starting to split open and the oil is bubbling away all happy-like.
4. Remove from the oven and uncover. When cooled, use immediately or store covered in the refrigerator for up to 1 week.

Enjoy!

All photos by my amazing photographer, Matthew Ray.

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