Happy Friday! Have you guys been following Monica and Jess’s vacation on Instagram? I love the photo collage of the cat trying to swipe their salmon lunch, too cute! Speaking of lunch, our contributor Sarah of Offbeat + Inspired is sharing another recipe today while the #budgetbabesbeachin continues…call me jealous! They deserve it though, they are constantly on the go.
If you loved Monica’s Toasty Tomato Basil Mozzarella Bread then you are going to love this Garlic + Thyme Roasted Tomato recipe from Sarah…
Every year, I grow tomato plants in my garden – but this season, I planted quite a few more than usual. I’m honestly not sure why I did that. Last year I had more than I could handle…and my husband doesn’t even like tomatoes (I think he’s crazy)…so I’m left with a kitchen that’s overrun with vine-ripened, homegrown, juicy tomatoes (not that I really mind!).
I’m always looking for easy and delicious ways to use my tomato harvest, and my recent favorite is to serve them up oven-roasted alongside garlic and thyme. It’s so incredibly easy to do! I didn’t include measurements in the instructions below because it’s definitely one of those “just eyeball it” dishes. I had one large baking sheet completely full of tomatoes and used 4-5 cloves of garlic, leaves from 2-3 sprigs of thyme and a few more whole sprigs of thyme thrown on top. Just adjust the proportions to your taste or according to the amount of tomatoes that you’re roasting.
This recipe is also super versatile. You can spread the roasted tomatoes on top of toasted baguette slices for a simple but flavorful appetizer. It also makes a great base for a soup or pasta sauce. Roasting the tomatoes gives them a rich, deep flavor and the garlic and thyme add the perfect finishing touch.
Garlic + Thyme Roasted Tomatoes
Ripe tomatoes, cut into bite-sized pieces*
A few garlic cloves, peeled and smashed
A few sprigs of fresh thyme
Salt and pepper
1. Preheat an oven to 425 degrees. Line a baking sheet with parchment paper. Spread tomatoes and smashed garlic cloves in a single layer on the pan.
2. Remove the leaves from some of the thyme sprigs and sprinkle on the tomatoes and garlic.
3. Drizzle olive oil over everything and then sprinkle on a bit of salt and pepper. Mix everything together (I just use my hands). Throw a few extra whole thyme sprigs on top.
4. Bake for about 25-30 minutes, or until tomatoes get slightly browned and a little crisp. Allow to cool slightly.
5. Spread on top of toasted baguette slices, spoon over pasta, use in roasted tomato soup or serve any other way you like!
*I cut cherry tomatoes in half and then cut any other sized tomatoes (like plum) into about the same sized pieces.