Quick Roasted Tomatoes
- Level: Easy
- Yield: 4-6
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 49
- Total Fat
- 2
- Saturated Fat
- 0
- Carbohydrates
- 7
- Dietary Fiber
- 2
- Sugar
- 4
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 367
- Total: 25 min
- Active: 5 min
Ingredients
8 vine-ripened tomatoes (about 2 pounds)
Extra-virgin olive oil, for drizzling
Kosher salt and freshly ground black pepper
8 sprigs fresh thyme
Directions
- Preheat the oven to 425 degrees F.
- Halve the tomatoes crosswise. Lay the tomatoes cut-side up on a baking sheet. Drizzle with oil and sprinkle with salt and pepper. Cut each thyme sprig in half crosswise and place half a sprig on each tomato. Roast until the tomatoes are tender and beginning to brown, about 20 minutes.
- Transfer the tomatoes to a plate and season with additional salt and pepper and serve.