- 1 pint cherry tomatoes, halved
- 1 tbsp olive oil
- 4 cloves garlic, minced
- 1 tsp balsamic vinegar
- 5 springs of fresh thyme, leaves only
- ¼ tsp salt
- ¼ tsp black pepper
Preheat oven to 375F and line a baking sheet with parchment paper.
In a medium sized bowl, toss tomatoes with olive oil, garlic, balsamic, thyme and salt and pepper.
Pour onto baking sheet and roast for 30-35 minutes.
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