Friday, November 4, 2011

Roasted Tomatoes

The great thing about roasted tomatoes is that you can do so much with them; they go perfectly tossed into a fresh salad, eaten as a side dish, blended into a dip, or munched on as a healthy snack. Besides for their bountiful nutritional value (lycopene- good for the heart), another reason I love eating them is that they are beautiful and completely irresistible when roasted. 
12 oz Mini sweet tomatoes on the vine
1 Tb. kosher salt
2 Tb. extra virgin olive oil
4 sprigs of thyme 
1)Halve the tomatoes lengthwise. Put them on a baking sheet seed side up, and cover with olive oil and kosher salt. Sprinkle 2 sprigs of thyme, and add the rest of the sprigs to the dish. Bake on 375° for 40 minutes. Serves: 4 


  1. these were perfect little bites of sweet, salty, tart, goodness. yummm.