Summer’s tomatoes are the best. Even better: roasted cherry tomatoes. Simple to do, and the concentrated flavor of these sweet little gems makes a perfect addition to just about any dish. Here we enjoyed it with zucchini noodles and basil oil. It’s also great on top of hummus, mixed into quinoa or pasta dishes, served on baguette, or enjoy it with grilled chicken or seafood.
Simply place about 3 cups of washed cherry tomatoes, a few sprigs of fresh thyme or rosemary, and 3-4 cloves of garlic, into a shallow baking dish. Toss with about 3 tablespoons of olive oil and a bit of salt and pepper. Roast uncovered at 350 degrees for about 20 minutes. Tomatoes should be blistered and beginning to brown. Remove from oven and allow to cool; store tomatoes in olive oil in an air-tight container. Keep refrigerated.