It seemed impossible that something this easy could be this delicious, a sort of Rubik's cube in the world of roasted vegetables (I know, it's technically a fruit, but I just can't handle that). But sitting on the patio table yesterday afternoon, smooshing the candy-sweet cherry tomatoes with the back of my fork and thanking God it's finally warm outside, was perfect.
Roasted Cherry Tomatoes
2 tablespoons olive oil
Sprinkle of kosher salt
Cracked black pepper
10 sprigs fresh thyme
Preheat oven to 425 degrees. In a small baking dish, toss tomatoes with olive oil, salt and pepper. Wedge the sprigs of thyme in between the tomatoes, leaving a few right on top. Roast for 15-20 minutes until the meat starts to peek out from under the tomato skins and the thyme is fragrant. Allow to cool for a few minutes before digging in, nothing will ruin the start of summer like a scorched tongue.
These are particulary delicious with parmesean crusted chicken and Bibb lettuce-no dressing required; just squeeze a lemon over the buttery leaves and sprinkle with extra parmesean cheese.