Roasted Cherry Tomatoes with Herbs and Goat Cheese (Italian Caprese)

Simple and quick oven roasted cherry tomatoes with thyme, rosemary and creamy goat cheese. You really don't have to do the slow roasting method in the summer heat, all you need is a hot oven at 450°F for about 20-25 minutes. Just until the tomatoes burst and start releasing those magnificent juices.

1 lb cherry tomatoes
2 Tbsp. olive oil
1 pinch sea salt
1 sprig fresh rosemary
8 sprigs fresh thyme
10 oz goat cheese, sliced into ½" rounds

Preheat an oven to 450°F.

Drizzle the olive oil in the bottom of a rimmed baking sheet. Sprinkle with the sea salt.

Add the cherry tomatoes to the pan together with the thyme and rosemary and toss to coat.

Roast for 10 minutes then give everything a stir. Roast another 10-15 minutes until the tomatoes start to burst, collapse and release their juices.

Slow Roasting Method:
Preheat oven to 200°F. Follow the above steps and roast the tomatoes for 6-8 hours stirring a few times during the day.

Assembly:
Place the goat cheese slices on a serving plate. Spoon the roasted tomatoes with their juices on top of the cheese.

Serve warm.

Makes 4 servings.