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Oven Roasted Tomatoes
1 Pint Grape Tomatoes, sliced 1/4 thick
1 Tbsp Olive Oil
1 tsp Kosher Salt
1/4 tsp Black Pepper
5 springs Thyme, fresh
1/2 cup Monterrey Jack cheese, shredded (small)
Preheat over to 350. Add the tomatoes in a large bowl, toss with olive oil, salt, black pepper and thyme. On a rimmed sheet pan, lay the slices of tomatoes in a single layer. Roast for 45 minutes, do not let them burn. Remove from oven and cool.
You can make this a day before, store in airtight container, cover and refrigerate.