Garlic Roasted Tomatoes

Who doesn’t love a good steak? Seared to perfection, juicy and tasty. What’s not to love?

Yes, I’ve been known to put a steak on my plate with absolutely nothing else. Then again, I’ve been known to put a five or six course feast around slabs of beef. It’s all about how I feel at the moment, and who is dining with me.

This recipe is for everything from day-to-day cooking to all-out feasts. And you can serve it with anything you like, not just steaks. I only mention steaks because I love them so much, and tomatoes are a traditional side. This recipe spices things up a touch – just enough to stand firmly in its own glory when piled next to a big ol’ ribeye.

Ingredients:

2 cups cherry or grape tomatoes
4 cloves garlic
4 sprigs fresh thyme or oregano
Drizzle olive oil
Kosher salt and pepper

Instructions:

Preheat oven to 400°.

Roughly chop garlic.

Place tomatoes and garlic in large bowl. Add olive oil and salt and pepper to taste. Toss to coat all the tomatoes evenly with the spices and such. this is important if you want your tomatoes to be happy and taste their best.

Place tomatoes on a foil lined baking sheet. Sprinkle with thyme or oregano sprigs and roast in oven for 15 minutes.

Remove from oven and get rid of the herb sprigs. Just the stick part. The leaves can stay.

Serve hot immediately or make ahead and chill to serve cold.

If you’re making a lot for company, consider using both sizes of tomatoes and try to find some yellow tomatoes to go into the mix. This will add color and interest to your presentation.

Play with your food!

Lane

Check out more Veggie Recipes here.

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