Recipe by Cara Mangini
- 2 cups mixed red cherry and yellow pear tomatoes
- 1 tbsp. olive oil
- 1 thinly sliced garlic clove
On foil-lined rimmed baking sheet, toss 2 cups mixed red cherry and yellow pear tomatoes with 1 tbsp. olive oil. Arrange in a single layer. Season with salt and pepper and top with 1 thinly sliced garlic clove and a few sprigs of fresh thyme. Roast at 375° until so and beginning to wrinkle, about 40 minutes. Let cool.
This recipe is part of our epic crudités party platter! Click here to get the rest of the recipes.