Roasted cherry tomatoes are simple, healthy and addictively good.
1/4tspdried oregano, optional
1/4tspdried thyme, optional
Preheat: Preheat the oven to 230°F (see note 1).
Prep Ingredients: Cut the cherry tomatoes in half and place on a sheet pan along with the unpeeled cloves of garlic.
Toss: Drizzle the tomatoes and garlic with the olive and sprinkle with the salt, black pepper, oregano (optional) and thyme (optional). Then gently toss the tomatoes and garlic with your hands to coat them evenly with the olive oil and seasonings.
Roast: Spread out the tomatoes and garlic cloves into a single layer on the sheet pan. Place them in the preheated oven for 2-3 hours or until shriveled but not entirely dried out. My most recent batch took about 2 hours and 20 minutes but the overall time depends on the water content of the tomatoes and personal preference of doneness (see note 1).
Enjoy: Remove the tomatoes from the oven once they are done cooking. Enjoy them immediately, use them in a recipe (ideas above) or store them in the fridge in a sealed container once cooled for future use.
Note 1: Short on time or want your roasted cherry tomatoes done faster? Preheat your oven to 400°F and roast the tomatoes for 20-25 minutes.