Equipment
* optional
Ingredients
Produce
- 500 g cherry tomatoes, whole
- 3 garlic, smashed
- 4 fresh thyme, whole sprigs
Pantry
- 30 ml olive oil
- 3 g sea salt, flaky or coarse
- 1 g black pepper, freshly cracked
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 93 kcal
- Protein
- 1 g
- Carbohydrates
- 6 g
- Fat
- 8 g
- Fiber
- 2 g
- Sugar
- 5 g
- Sodium
- 298 mg
- Saturated Fat
- 1 g
- Monounsaturated Fat
- 5 g
- Polyunsaturated Fat
- 1 g
- Potassium
- 312 mg
- Calcium
- 20 mg
- Iron
- 0.5 mg
- Magnesium
- 16 mg
- Phosphorus
- 34 mg
- Zinc
- 0.3 mg
- Vitamin A
- 1 mcg
- Vitamin C
- 19 mg
- Vitamin E
- 1.1 mg
- Vitamin K
- 5 mcg
- Vitamin B6
- 0.0 mg
- Thiamin
- 0.01 mg
- Riboflavin
- 0.01 mg
- Niacin
- 0.0 mg
- Folate
- 0 mcg
- Water
- 2 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat your oven to 200°C (400°F). Line a rimmed baking sheet with parchment paper for easier cleanup.
Wash the cherry tomatoes and pat them thoroughly dry. Any excess water will cause them to steam rather than roast.
On the baking sheet, combine tomatoes, smashed garlic cloves, olive oil, salt, pepper, and thyme sprigs. Toss gently with your hands until every tomato is glistening with oil.
Arrange the tomatoes in a single layer, ensuring they are not crowded together.
Roast in the preheated oven for 20-25 minutes. The tomatoes are done when the skins have wrinkled and burst, and some juices have caramelized on the pan.
Remove from the oven. Discard the hard stems of the thyme and the garlic skins (if left on). Transfer to a serving dish, pouring the flavorful pan juices over the top.
Chef's Notes
- Do not discard the oil left in the pan; it is essentially a quick tomato-infused dressing perfect for dipping bread.
- If using different colored tomatoes (red, yellow, purple), note that yellow tomatoes tend to be sweeter and lower in acid.
- For a confit-style variation (softer, creamier texture), lower the temperature to 150°C (300°F) and roast for 45-60 minutes.
- Leftovers make an incredible pasta sauce base—just smash them with a fork and toss with spaghetti.
Storage
Refrigerator: 5 days — Store in an airtight container; the oil may solidify but will melt upon reheating.
Freezer: 3 months — Texture will soften significantly; best used for sauces or soups after freezing.
Reheating: Warm gently in a pan over low heat or in the microwave for 30-60 seconds.
Troubleshooting
Tomatoes are soggy instead of roasted
Cause: The pan was overcrowded or the oven temperature was too low
Fix: Drain excess liquid and roast for another 5-10 minutes on the convection setting if available
Prevention: Use a large baking sheet to ensure space between tomatoes and verify oven temperature
Cultural Context
While tomatoes originated in the Americas, they became a cornerstone of Italian cuisine in the 16th century. This simple preparation highlights the Italian philosophy of 'cucina povera'—taking simple, high-quality ingredients and treating them with minimal intervention to maximize flavor.
