Thyme Roasted Cherry Tomatoes

Sweet late summer cherry tomatoes balance with briny capers, aromatic garlic, and bright lemon. This sweet and tangy mix is the perfect topping for creamy labneh or as a base for roasted fish.

By Olivia Hayo / Photography By Olivia Hayo | July 13, 2020

Ingredients

For Roasted Tomatoes

1 pound cherry tomatoes
2 tablespoons capers
3 garlic cloves, peeled, thinly sliced
1 lemon, halved thinly sliced
4 sprigs thyme
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/3 cup olive oil

For Serving

Labneh or Greek yogurt
Chives, finely chopped
Toasted pita

Instructions

Make the Roasted Tomatoes

Preheat oven to 400 degrees F.

In a roasted pan combine tomatoes, capers, garlic, lemon, thyme, salt, pepper, and olive oil. Toss to coat. Roast for 15-20 minutes until tomatoes just burst.

Plate for Serving

On a serving plate spoon several scoops of labneh or Greek yogurt. Smooth out with the back of a spoon. Top with roasted tomato mixture and sprinkle with chives. Serve with warm toasted pita.