Quick-Roasted Cherry Tomatoes
I’ve noticed that some kids don’t like tomatoes in sandwiches or sliced on pizza. Do you have a kid that would prefer tomato sauce or ketchup instead of whole tomatoes? This quick and fast recipe transforms the fruit into a jammy pizza sauce-like compote that oozes over toast, vegetables, rice, beans, or meat. It’s delicious. My daughter Rose has grown to love this preparation and she’s not a fan of whole tomatoes either! Test it out on your kids :)
Yield: Makes about 1 cup
Quick-Roasted Cherry Tomatoes
gluten-free, grain-free, dairy-free, paleo, vegan, vegetarian, egg-free, soy-free, nut-free
Ingredients
- 1 pint cherry tomatoes
- 4 large garlic cloves, unpeeled and smashed
- small handful of fresh thyme
- ½ cup extra-virgin olive oil
- ½ tsp kosher sea salt
- Fresh black pepper to taste
Instructions
- Preheat the oven to 375 degrees.
- Place the tomatoes in a medium-size shallow baking dish. Add the garlic, scatter the herbs, and drizzle with olive oil. Season with salt and pepper and gently mix everything together with your hands. Roast for about 20 to 30 minutes or until the tomatoes are blistered and bubbling.
- Allow to cool completely, transfer to airtight container and store in the fridge for 1 week.