Ingredients
500 g cherry tomatoes
2 tablespoons olive oil
1 tablespoon honey
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
2 cloves garlic, minced
Salt, to taste
Black pepper, to taste
Instructions
- Preheat the oven to 200°C (fan bake).
- Wash and dry the cherry tomatoes, then spread them in a single layer on a baking tray.
- In a small bowl, whisk together olive oil, honey, thyme, minced garlic, salt, and black pepper.
- Pour the honey-thyme mixture over the tomatoes and toss gently to coat.
- Roast for 15–20 minutes, until tomatoes are softened, blistered, and lightly caramelised.
- Remove from the oven and allow to cool slightly.
- Spoon the juices over the tomatoes and serve warm or at room temperature.
Notes
Dried thyme works well if fresh is unavailable.
Add a drizzle of balsamic vinegar for extra tang.
Watch closely near the end of roasting to prevent burning.
Delicious served warm, cold, or as a topping for toast or salads.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 8 g
- Sodium: 180 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 0 mg
