August is that glorious month of never-ending tomatoes. There is nothing better to me than a big ripe tomato sliced on some toasted country bread, a slather of mayo, and a sprinkle of Maldon sea salt.
When you have an abundance of tomatoes sitting around, roasting is the best way to preserve them. Adding fresh herbs to the tomatoes elevates the flavor even more. If you don’t have fresh thyme, you can use any favorite herb of your choosing.
These will keep for up to a week in an airtight container. You can also freeze them for months.
- 3 cups cherry tomatoes, halved
- 2 tsp. salt, divided
- 1 tsp. black pepper, divided
- 4 Tbls. olive oil, divided
- 1⁄4 cup finely chopped shallots
- 2 Tbls. parsley, chopped
- 1 Tbls. thyme, minced
- 2 garlic cloves, minced
- Pinch of sugar
- 2 Tbls. balsamic vinegar
- Preheat oven to 400°F. Place tomatoes in a single layer on a sheet pan and toss with 1 teaspoon salt, 1⁄2 teaspoon pepper, and 1 tablespoon olive oil.
- In small bowl, mix together shallots, parsley, thyme, garlic, sugar, and remaining salt and pepper. Spread over tomatoes. Drizzle remaining oil and balsamic vinegar. Bake for 15 to 20 minutes.
- Serve immediately or let cool and store in airtight container for up to a week.