Roasted Cherry Tomatoes With Garlic And Thyme
Slow-roasting cherry tomatoes gives them time to soften, become sweeter, and release their juices into the olive oil.
Instead of the quick blistering and char you get from high-temperature roasting, these tomatoes spend about an hour in a 300°F oven, creating a softer, richer result with plenty of flavorful tomato-infused oil.
This recipe is also a great way to use whatever small tomatoes you have on hand.
Sweet cherry tomatoes, heirloom cherry tomatoes, grape tomatoes, or a colorful mixture of varieties such as Black Cherry and Sun Gold all work well.
Smashed garlic cloves and fresh thyme slowly flavor the olive oil as the tomatoes cook, while a little Himalayan salt brings everything together.
Don’t throw away that flavorful oil when the tomatoes are gone.
Spoon it over pasta, brush it onto toasted bread, drizzle it over vegetables, or use it anywhere you want a little garlic, herb, and tomato flavor.
The olive oil may become cloudy or solidify when refrigerated, which is completely normal. Let what you need sit at room temperature briefly and the oil will become liquid again.
For food safety, keep the tomatoes and garlic refrigerated in a covered container and use them within a few days.
For longer storage, freeze them in small portions so you can thaw only what you need.
A Guide to Tomatoes: Varieties, Choosing, Storing and Cooking With Tomatoes
To learn more about different tomato varieties and how to choose, store, and cook with them, visit A Guide to Tomatoes: Varieties, Choosing, Storing and Cooking With Tomatoes.
Roasted Cherry Tomatoes With Garlic And Thyme
These slow-roasted cherry tomatoes are one of those simple preparations that can be used in countless ways.
The tomatoes become soft and sweet while the garlic and thyme flavor the olive oil, giving you both tender tomatoes and a delicious infused oil to spoon over pasta, toast, salads, sandwiches, pizza, fish, and more.
Recipe Details
Prep Time: 10 minutes
Cook Time: 1 hour
Optional Rest Time: 15–20 minutes
Total Time: 1 hour 10 minutes, plus optional resting time
Servings: About 4 cups
Ingredients
2 pints (4 cups) cherry tomatoes
6 cloves garlic, peeled and smashed
4 fresh sprigs thyme
1 cup extra virgin olive oil
1/2 teaspoon Himalayan salt
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Instructions
Preheat oven to 300 degrees
In a baking dish, mix everything together and spread out tomatoes and garlic in an even layer. Place dish in preheated oven and roast for 60 minutes.
Turn off the oven and leave the roasted tomatoes in the oven for additional 15-20 minutes (optional).
Store in an airtight container in the refrigerator until ready to use. Will store for up to 2 weeks.
When refrigerated, the oil will harden and turns an opaque orange color. This is normal. Remove container from refrigerator and set on counter and allow the olive oil to come to room temperature (about 30 to 45 minutes).
Frequently Asked Questions
Can I use dried thyme instead of fresh thyme?
Yes. If you do not have fresh thyme sprigs, use about 1/2 to 1 tsp dried thyme. Fresh sprigs are convenient because you can easily remove them after roasting, while dried thyme will remain in the tomatoes and infused oil.
Why does the olive oil harden and turn orange in the refrigerator?
Olive oil naturally becomes cloudy, thick, or solid when chilled. The orange color comes from the juices and pigments released by the tomatoes as they slowly roast in the oil.
This is completely normal. Let the amount you plan to use sit at room temperature until the oil becomes liquid again.
Can I use regular salt instead of Himalayan salt?
Yes. Fine sea salt or kosher salt works well in place of Himalayan salt.
If using fine table salt, start with a little less and adjust to taste because its smaller crystals make it saltier by volume.
What is the best way to use the leftover infused oil?
Don’t throw it away! The olive oil picks up flavor from the roasted tomatoes, garlic, and thyme.
Spoon it over pasta or vegetables, drizzle it over toasted crusty bread, use it in a vinaigrette, or brush a little over chicken or fish before cooking.
Can I freeze the roasted tomatoes for longer storage?
Yes. Freeze the tomatoes and their flavored oil in small freezer-safe containers for up to 3 months.
You can also portion them into a silicone freezer tray and transfer the frozen portions to a freezer-safe container.
The tomatoes will be softer after thawing, but they’ll still be excellent for pasta, sauces, soups, and other cooked dishes.
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This is a great recipe for when you buy a bunch of cherry tomatoes and you haven’t eaten them up and you don’t want them to go to waste. Thanks for reposting 👍🏼🍻🍻