Oven Roasted Tomatoes with Herbs

When it snows in Chicago, I must cook almost everything I have in the house! One of my favorites, and a must have in the fridge for all occasions, is this extremely simple recipe for oven roasted tomatoes. Pre-heat oven to 400 degrees convection or 425 degrees bake.

Cut up all of the small yummy tomatoes on hand and toss onto a parchment lined baking sheet. Nothing fussy or fancy, just cut them in half.

Add a few generous grinds of black pepper, pink salt, EVOO and fresh thyme. Spread into an even layer and roast for 40 minutes. If you’d like them a bit darker, set timer for 10 minutes and give them a look…repeat until desired blistering is achieved. Spread tomatoes on croistini, toss in salads, add into pasta or soups, spread on to sandwiches or a burger. They make almost everything better! Warm, room temperature or chilled, DELISH!