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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
- 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.
- 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.
- 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%