Introduction

Tomatoes, when in season, are delicious on just about anything. Unfortunately the rest of the time they can be sorely lacking! Costa Rica is the land of delightful, interesting and tropical, but I find good tomatoes are not super easy to come by. In the US and UK – it’s hit or miss – sometimes if you pay extra you can get the “sweet” tomatoes for dipping in hummus or using in salads, but sometimes you end up with the “grape” tomatoes that aren’t great tasting. These Roasted Cherry Tomatoes with garlic and thyme are the way to turn your disappointing tomatoes into little flavour bombs.

I have started roasting cherry tomatoes every Thursday, which is the day after my vegetable delivery. I keep them in a jar in the fridge, at the ready. They are so good I’ll top just about anything with them! They improve any salad or pasta dish. They accompany egg dishes. They are better than ketchup on a burger. I love to squash 4 or 5 on a piece of sourdough toast – a variation on Catalan Tomato Bread (Pan con Tomate) that I fell in love with in Barcelona. These tomatoes are super delicious and super easy!

Ingredients

Instructions

1. Combine all ingredients and mix with your hands.
2. Roast at 400 degrees for 45 minutes, until the tomatoes blister up and you can see the garlic has roasted through. Remove and cool. Remove any large stick-like sprigs of thyme, and run through your pinched fingers to throw the thyme back into the pan.
3. Jar for later use – or use immediately! I like to top the jar with extra olive oil, which makes a great sauce.

When I take the little time to throw these into the oven, it’s much easier to make really good meals later in the week. I hope you give it a go! And I hope you enjoy these Roasted Cherry Tomatoes with garlic and thyme as much as I do.