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Author Notes: The next best thing to slicing and salting and eating a summer tomato. —Hallie Meyer
Makes 4 cups
- 4 pints cherry tomatoes
- 1/3 cup olive oil
- 1 white or red onion
- 5 sprigs of thyme
- 1 tablespoon kosher salt
- 1 head of garlic, separated into cloves
- Preheat oven to 350. Toss all ingredients in a large bowl and place on a large rimmed baking sheet, and roast until bursting, about 40 minutes.
- Spoon over meats, pastas, or enjoy on toast.