It’s rare that one of the world’s best things is also one of the world’s easiest things to make. Fortunately for us all, roasted tomatoes count as one of those rarities. Here’s how to make the magic happen:
• Start with tiny tomatoes, like sungolds or sweet 100s. If they’re a bit larger and you’re in the market for extra juice, simply halve them.
• Place in a single layer on a pan and douse with olive oil. You don’t want them swimming, but you want them ankle-deep in an olive oil pool. Shake the pan so each tomato is solidly covered, then shower the lot with sea salt and fresh black pepper.
• Smash a few garlic cloves with the side of a knife, remove the peel, and tuck the cloves between the tomatoes in the pan. You’ll want at least 6 cloves for a full baking pan’s worth of tomatoes.
• Tuck some sprigs of thyme in there, if you fancy. Feel free to add peeled and quartered shallots, too (especially if you’re making roasted tomato bean dip).
• Pop in a 350°F oven and roast for as long as it takes the tomatoes to balloon and just start to burst (this should take around 20 minutes, give or take, depending on size and ripeness). Remove and let cool before packing up (with all their delicious roasting oil, of course).