These quick + easy roasted tomatoes are a versatile back-pocket staple. Rachael uses them in her Chianti Risotto, but they are also great alongside a simply prepared protein, such as 5-Ingredient Grilled Steak and Escarole or Baked Fish with Lemon + Dijon & Garlic-Cheese Breadcrumbs.
- 12-15 Campari or small plum tomatoes, halved
- Salt and black pepper or red pepper flakes
- 1 tablespoon fresh thyme, chopped
- EVOO non-aerosol cooking spray
Preheat oven to 450°F.
Arrange tomatoes on parchment-lined baking sheet and season with salt, black pepper or red pepper flakes and thyme and spray with oil. Roast to char at edges and collapse, 12 to 15 minutes, one rack up from center.