Reviewed: Sep. 8, 2010

I was skeptikal about making this considering I dont like cherry tomatoes or anything but roma tomatoes. Even my italian husband was skeptikal about it being a side dish (I never had tomatos as a side dish, only in a salad)...BUT, it was FANTASTIC. I got to use up a bunch of cherry tomatoes I plantes in the garden without feeling guilty. If you like dried tomatoes this is perfect...I also thought about layering them on a panini. I just pulled a bunch and plan on making them again.

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Reviewer:

kellylag

Reviewed: Sep. 7, 2010

We LOVED this the first time, then the second time I added some balsamic vinegar to the mixing bowl letting the tomatoes sit for a few minutes in the mixture. While the tomatoes were baking, I made a batch of orzo. When both were done, I mixed them together. Very delicious, but the next day it was even better when I served it cold as a "salad" side dish.

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Reviewer:

Reluctant Cook

Reviewed: Aug. 3, 2010

This was another experience for me of a great recipe being born out of necessity - in this case a need to use some grape tomatoes on the verge of being on their last legs! These are great as written but I couldn't resist adding a variety of fresh minced herbs from my garden - just a small amount. This was a fresh, different and welcome addition to our dinner plates.

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Reviewer:

naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Jun. 27, 2010

An easy way to get everything coated with the oil and s&p is to toss it all into a ziploc and shake. I just slice on the cutting board and then toss the tomatoes directly in the bag. This same recipe is great with Brussels sprouts as well. Half them (quarter the big ones) and roast until they're browned and tender. Best sprouts EVER, I've not failed yet at turning sprout haters on to this one successfully. Thyme is awesome on both tomatoes and sprouts. Enjoy!

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Reviewer:

MrsClose

Reviewed: Jun. 14, 2010

Absolutely delicious! Used as a topping for pizza and (when I realized I had no tomatoes for our salad), threw a few of those in the salad as well. We thoroughly enjoyed. Did top with kosher salt and cracked pepper. UPDATE: Just had to pop in and let you know we are obsessed with these gems! I make them at least once a week, now. Thrown in pasta salad, tossed onto a sandwich, in homemade pizza. Simply lovely!

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Reviewer:

Litegal1

Cooking Level: Intermediate

Home Town: Anaheim, California, USA

Reviewed: May 17, 2010

These are so good! I sprinkle them with kosher salt and cracked black pepper along with the olive oil and garlic. They're great all by themselves or tossed with angel hair pasta with fresh basil.

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46 users found this review helpful

Reviewer:

Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

Reviewed: Apr. 29, 2010

Dee-licious! No changes needed. This is a simple dish that adds so much flavor to a meal. Perfect for a weeknight meal when you want something tasty but don't have a lot of time.

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Reviewer:

Candy Lady

Reviewed: Apr. 26, 2010

SO easy and delicious. I followed the recipe exactly and it turned out beautifully. Definitely a recipe to save for later... it adds a fantastic burst of color to any meal.

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