Roasted Cherry Tomatoes
  • 6-8 Cups of Fresh Cherry Tomatoes, cut in half
  • 1 – 2 heads of Garlic, cloves separated and unpeeled
  • 1 handful of thyme, leaves and stems
  • 2 – 3 Tablespoons of Olive Oil
  • 1 Teaspoon of Salt
  • A pinch of Red Pepper Flakes
  • A few grinds of pepper
  1. Preheat the oven to 300 degrees. In a large mixing bowl add the tomatoes, garlic and thyme, drizzle with the olive oil, and sprinkle in the salt, pepper and red pepper flakes. Spread the mixture on a baking sheet lined with heavy duty foil and roast, stirring every 20 minutes or so, until the tomatoes are softened about 1 to 1 ½ hours.
To Caramelize the Tomatoes: Raise the heat in the oven to 450 degrees and roast until the tomatoes are a bit blistered and caramelized, about 20 minutes.

Roasted Tomato Sauce: Remove the garlic skins by squeezing out the garlic. Add the contents of the tray to a blender and puree.
Recipe by Monica's Table at