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Roasted Tomatoes with EVOO and Thyme

Roasted Tomatoes with EVOO and Thyme

Roasted Tomatoes with EVOO and Thyme

Side Dish

15-20 min

2-4 servings

This recipe uses:

Yaya’s Extra Virgin Olive Oil
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Yaya’s Extra Virgin Olive Oil


  • 1 pound cherry or grape tomatoes
  • 2 tablespoons extra virgin olive oil
  • 2-3 sprigs of fresh thyme
  • Salt and pepper to taste

About the dish:

Roasted Tomatoes with Extra Virgin Olive Oil (EVOO) and Thyme make for a delicious and versatile dish that can be enjoyed as a side dish, added to salads, or used as a topping for bruschetta or pasta. Here's a simple recipe to make roasted tomatoes with EVOO and thyme:


  1. Preheat your oven to 400°F (200°C).
  2. Rinse the tomatoes and pat them dry with a paper towel.
  3. Place the tomatoes in a single layer on a baking sheet.
  4. Drizzle the extra virgin olive oil over the tomatoes, ensuring they are evenly coated
  5. Strip the thyme leaves from the sprigs and sprinkle them over the tomatoes.
  6. Season with salt and pepper to taste.
  7. Toss the tomatoes gently to ensure they are coated in the oil and herbs.
  8. Spread the tomatoes out evenly on the baking sheet, ensuring they are not crowded.
  9. Roast the tomatoes in the preheated oven for 15-20 minutes, or until they start to burst and become slightly caramelized.
  10. Remove the tomatoes from the oven and let them cool for a few minutes before serving
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