Part of our Greek menu. Tomatoes, tossed with garlic, fresh thyme, and spices, then roasted in a high-heated oven until super tender and bursting with intense, concentrated flavor. Use as a side dish; tossed in pasta or soup; or served bruschetta-style on top of your favorite toasted bread.
Prep time: 10 minutes; Start to finish: 40 minutes
Ingredients
- 2 lb smaller tomatoes, halved (we used Campari tomatoes)
- 2 to 3 garlic cloves, minced
- Kosher salt and black pepper
- 2 tsp fresh thyme, stems removed
- 1 tsp sumac
- 1/2 tsp dry chili pepper flakes
- Extra virgin olive oil
- Crumbled feta cheese, optional
Directions
- Preheat the oven to 450 degrees F.
- Place the tomato halves in a large mixing bowl. Add minced garlic, salt, pepper, fresh thyme, and spices. Drizzle a generous amount, about ¼ cup or more, quality extra virgin olive. Toss to coat.
- Transfer the tomatoes to a baking sheet with a rim. Spread the tomatoes in one single layer, flesh side up.
- Roast in your heated oven for 30 to 35 minutes or until the tomatoes have collapsed to your desired doneness.
- Remove from heat. If you are planning to serve it soon, feel free to garnish with more fresh thyme and a few sprinkles of feta cheese.
- Enjoy warm or at room temperature.
