Provencal Roasted Tomatoes

  • Author: Tonja Engen



  • 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


  1. 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.
  2. 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.
  3. Serve immediately or let cool and store in airtight container for up to a week.