Quick Oven Roasted Tomatoes

Part of our Greek menu. Tomatoes, tossed with garlic, fresh thyme, and spices, then roasted in a high-heated oven until super tender and bursting with intense, concentrated flavor. Use as a side dish; tossed in pasta or soup; or served bruschetta-style on top of your favorite toasted bread.

Prep time: 10 minutes; Start to finish: 40 minutes

Ingredients

  • 2 lb smaller tomatoes, halved (we used Campari tomatoes)
  • 2 to 3 garlic cloves, minced
  • Kosher salt and black pepper
  • 2 tsp fresh thyme, stems removed
  • 1 tsp sumac
  • 1/2 tsp dry chili pepper flakes
  • Extra virgin olive oil
  • Crumbled feta cheese, optional

Directions

  1. Preheat the oven to 450 degrees F.
  2. Place the tomato halves in a large mixing bowl. Add minced garlic, salt, pepper, fresh thyme, and spices. Drizzle a generous amount, about ¼ cup or more, quality extra virgin olive. Toss to coat.
  3. Transfer the tomatoes to a baking sheet with a rim. Spread the tomatoes in one single layer, flesh side up.
  4. Roast in your heated oven for 30 to 35 minutes or until the tomatoes have collapsed to your desired doneness.
  5. Remove from heat. If you are planning to serve it soon, feel free to garnish with more fresh thyme and a few sprinkles of feta cheese.
  6. Enjoy warm or at room temperature.