Author Notes: The next best thing to slicing and salting and eating a summer tomato. —Hallie Meyer
Makes: 4 cups
pints cherry tomatoes
cup olive oil
white or red onion
sprigs of thyme
tablespoon kosher salt
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.