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