Sweet, caramelised tomatoes paired with garlic, fresh thyme and the distinctive character of Nevadillo Blanco extra virgin olive oil. Serve warm as a side dish, spoon over toasted sourdough or fold through pasta.
Serves: 4
Preparation: 10 minutes
Cooking: 40–45 minutes
Ingredients
- 600 g cherry or small vine tomatoes
- 4 garlic cloves, lightly crushed
- 4 tbsp Nevadillo Blanco extra virgin olive oil
- 4 sprigs fresh thyme
- 1 tsp balsamic vinegar
- ½ tsp sea salt
- Freshly ground black pepper
- Fresh basil, to serve
- 1 additional tbsp Nevadillo Blanco EVOO, for finishing
Method
- Preheat the oven to 190°C / 170°C fan.
- Arrange the tomatoes in a single layer in a roasting dish.
- Add the crushed garlic and thyme.
- Drizzle with four tablespoons of Nevadillo Blanco EVOO and the balsamic vinegar.
- Season with salt and black pepper, then gently toss.
- Roast for 40–45 minutes, until the tomatoes soften, split and begin to caramelise.
- Remove the thyme stems and allow the tomatoes to rest for five minutes.
- Finish with fresh basil and another drizzle of Nevadillo Blanco EVOO before serving.
Serving suggestion: Pair with burrata and sourdough, serve alongside grilled meat or use as a sauce for pasta.