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. 

Ingredients 

12 oz Mini sweet tomatoes on the vine

1 Tb. kosher salt

2 Tb. extra virgin olive oil

4 sprigs of thyme 

Directions

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