POP! goes the tomato

If you're in need of a side dish for your Easter dinner tomorrow, you may want to consider this.  It's VERY easy (just about foolproof!) and so flavorful...the roasting really captured the true taste of the tomatoes and garlic.

I've served this as a side, and also mixed in with pasta.  If you choose to do that, you don't even need a sauce...the natural juice from the tomatoes pulls it all together and makes it just right.

You could also combine this with couscous or rice.  Or, add asparagus and roast them together.  Or, swap out the thyme with some fresh basil or oregano.  Or, add fresh mozzarella, goat cheese, feta or another type of cheese to them once they're cooked.  The possibilities are endless!

Roasted Grape Tomatoes with Garlic
2 pints grape tomatoes, cut in half
10 garlic cloves, chopped
3 tablespoons extra virgin olive oil
kosher salt and freshly ground black pepper
5 stems of fresh thyme, sprigs removed

Preheat oven to 425 degrees.  Put all ingredients in a bowl and mix until combined.  Line a baking sheet pan with foil and spread tomatoes out evenly across pan (use 2 pans if you need to).

Roast for approximately 15-20 minutes, or until tomatoes begin to pop.  Serve warm or at room temperature.