- Cherry tomatoes
- Salt and pepper
- Chopped thyme
- Toast, for serving
- Chopped basil and fresh parm, for topping
Halve a few pints of cherry tomatoes, arrange them cut side up on a cooling rack set over baking sheet and season with salt, pepper and a little freshly chopped thyme. Drizzle with EVOO and roast in a 250F oven for 1 1/2 hours.
Chop tomatoes and use as-is on toast for an appetizer, topped with chopped basil and shaved Parm.