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Oven-Roasted Tomatoes with Garlic, Shallots, and Thyme
Recipes
Oven-Roasted Tomatoes with Garlic, Shallots, and Thyme
8 servings
30 minutes total

Ingredients

  • 4 tablespoons olive oil, divided
  • 4 small tomatoes (about 1 lb)
  • 3 oz shallots
  • 8 cloves garlic
  • 2 teaspoons fresh thyme
  • 1 teaspoon kosher salt
  • ½ teaspoon pepper
  • 1 Bakery baguette (optional for serving)

Steps

    1. Preheat oven to 425°F. Coat bottom of 9-inch square baking dish with 1 tablespoon oil. Halve tomatoes; remove seeds if desired. Peel shallots and garlic cloves and cut in half. Remove thyme leaves from stems.
    2. Arrange tomatoes cut-side up in baking dish; add garlic and shallots. Drizzle remaining 3 tablespoons oil over tomatoes; sprinkle with thyme, salt, and pepper.
    3. Bake 18–20 minutes until tomatoes are tender and tops have browned. Serve with baguette slices, if using.

Amount per ⅛ recipe serving: Calories 80, Total Fat 7g, Sat Fat 1g, Trans Fat 0g, Chol 0mg, Sodium 240mg, Total Carb 5g, Fiber 1g, Total Sugar 2g, (Incl. 0g Added Sugars), Protein 1g, Vitamin D 0%, Calc 2%, Iron 0%, Potassium 4%