Garlic Herb Roasted Cherry Tomatoes

By Chef B. Boukim

Prep: 10 min · Cook: 25 min · Total: 35 min · Serves 4

Ingredients

• 500 g Cherry or grape tomatoes
• 6 Garlic cloves, smashed
• 4 Fresh thyme sprigs
• 1 Fresh rosemary sprig
• 3 tbsp Extra virgin olive oil
• 1 tsp Flaky sea salt
• 1/2 tsp Black pepper
• 1/4 tsp Red pepper flakes
• 1 tbsp Balsamic vinegar

Instructions

1. Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.
2. Rinse the cherry tomatoes and pat them completely dry. Leave them whole — do not cut them, as you want them to burst naturally in the oven.
3. Spread the tomatoes on the baking sheet in a single layer. Tuck the smashed garlic cloves and herb sprigs among the tomatoes. Drizzle with olive oil and balsamic vinegar, then sprinkle with salt, pepper, and red pepper flakes.
4. Toss everything together with your hands to coat evenly, then spread back into a single layer. Make sure the tomatoes are not crowded.
5. Roast for 20-25 minutes, shaking the pan once halfway through. The tomatoes are done when their skins have burst and wrinkled, the garlic is golden, and the juices have reduced to a syrupy glaze.
6. Remove from the oven and let cool for 5 minutes. Discard the woody herb stems, but mash the soft roasted garlic into the pan juices with a fork.
7. Transfer to a serving dish, scraping all the garlicky, herb-infused oil from the pan. Taste and adjust seasoning.
8. Serve warm or at room temperature. Spoon over crusty toast, toss with hot pasta, or serve alongside grilled chicken or fish.