Mopping up a delicious sauce with good bread is always the best part of a pasta meal, right? So why not get straight to the point and make this saucy appetizer—no pasta required! Although, you can totally toss it with pasta if you like. The world is your oyster. Roma tomatoes are perfect for this dish because they are nice and meaty, containing less moisture than other tomato varieties. All tomatoes contain different amounts of moisture, so if yours seem particularly watery, you may want to cook them a little longer to help reduce the moisture on your baking sheet. Once they are cooked down, they get super sweet and jammy—pair that with butter and red wine, and you have an utterly addictive tomato dish.

Table of Contents

• Ingredients you will need for these Butter Roasted Thyme and Garlic Tomatoes
• How to make these Butter Roasted Thyme and Garlic Tomatoes
• Tips and tricks to make the best Butter Roasted Thyme and Garlic Tomatoes
• FAQ

Ingredients you will need for these Butter Roasted Thyme and Garlic Tomatoes

This mouthwatering appetizer is simple yet full of rich, savory flavors:

• 1 tablespoon olive oil
• 4 sprigs fresh thyme
• 8-10 Roma tomatoes
• ¼ cup butter, diced
• 4 garlic cloves, smashed
• ¼ cup red wine
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper
• 250g fresh mozzarella
• 2 tablespoons balsamic vinegar
• Fresh basil for garnish

How to make these Butter Roasted Thyme and Garlic Tomatoes

Follow these steps to create a delicious, saucy appetizer:

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Prepare the Baking Sheet: Drizzle olive oil onto a baking sheet and scatter the fresh thyme sprigs on top.
3. Prep the Tomatoes: Remove the stem end from each Roma tomato and cut them in half lengthwise. Place the tomatoes cut-side down on the baking sheet over the thyme and olive oil.
4. Add Butter and Seasoning: Dot the tomatoes with the diced butter and add the smashed garlic cloves, red wine, salt, and freshly ground black pepper.
5. First Roast: Place the baking sheet on the middle rack of the oven and cook for 30 minutes, until the tomatoes have softened and the skins are loose.
6. Remove Skins and Continue Roasting: Carefully remove the tomatoes from the oven and peel off the skins. Discard the skins and return the tomatoes to the oven for another 30-40 minutes, until most of the liquid has evaporated and the tomatoes have a jammy consistency.
7. Finish the Tomatoes: Remove the thyme stems and discard. Mash the garlic into the tomato mixture and cut the tomatoes into bite-sized pieces using kitchen shears or a knife.
8. Add Mozzarella: Transfer the tomato mixture to a smaller baking dish or 9-inch pie plate. Break the fresh mozzarella into small bite-sized pieces and scatter them over the tomatoes.
9. Second Bake: Return the dish to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
10. Garnish and Serve: Remove from the oven, drizzle with balsamic vinegar, and garnish with fresh basil.

Serving Tip: Serve this dish hot with slices of crusty bread for dipping.

Tips and tricks to make the best Butter Roasted Thyme and Garlic Tomatoes

• Use Roma tomatoes: Roma tomatoes are ideal for this dish because they have less moisture and hold their shape well during roasting.
• Cook to reduce moisture: If your tomatoes are particularly juicy, extend the cooking time to reduce excess liquid and achieve a jammy consistency.
• Fresh herbs: Fresh thyme and basil add a bright, earthy flavor that complements the roasted tomatoes perfectly.

FAQ

Can I use other types of tomatoes?

Yes, you can use other types of tomatoes, but keep in mind that they may contain more moisture, which could extend the cooking time.

How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave before serving.

Can I add other ingredients?

Absolutely! You can add ingredients like capers, olives, or a splash of balsamic reduction for extra flavor.

What type of red wine should I use?

Use a dry red wine that you enjoy drinking. A Cabernet Sauvignon or Merlot works well in this recipe.

And that’s it for these Butter Roasted Thyme and Garlic Tomatoes! If you make them, please tag me on Pinterest or Instagram so I can see! And if you love roasted tomato dishes, check out my other recipes here. Feel free to leave any questions, comments, or reviews! I’d love to hear from you!

Butter Roasted Thyme and Garlic Tomatoes

Print Recipe

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5 from 1 review

• Author: Andrea Buckett

Ingredients

1 tablespoon olive oil 4 Sprigs fresh thyme 8-10 Roma tomatoes 1/4 cup butter 4 garlic cloves, smashed 1/4 cup red wine 1/2 teaspoon salt 1/2 teaspoon freshly ground pepper 250g fresh mozzarella 2 tablespoons balsamic vinegar Fresh basil

Instructions

Preheat oven to 375 F

1. Add the olive oil and thyme to a baking sheet.
2. Remove the stem end from each tomato and cut them in half, lengthwise. Place tomatoes cut side down on top of the thyme and olive oil.
3. Dot the tomatoes with butter and add the whole smashed garlic cloves along with the red wine, salt and pepper.
4. Place the tomatoes on the middle rack of  the oven and cook for 30 minutes, until the tomatoes have softened and the skins are loose. Remove the tomatoes from the oven and carefully remove the tomato skins and discard. Place the tomatoes back in the oven and continue to cook for another 30-40 minutes until most of the liquid has evaporated from the pan and the tomatoes are jammy.
5. Remove the thyme stems and discard. Mash the garlic. Cut the tomatoes into bite sized pieces (kitchen shears are a great way to do this)
6. Transfer the tomato mixture to a smaller baking dish or 9-inch pie plate.
7. Break the mozzarella into small bite sized pieces over the tomatoes.  
8. Return the tomatoes to the oven. Bake for another 10 minutes or until the cheese is melted and bubbly.
9. Remove from the oven and drizzle with balsamic vinegar and garnish with fresh basil.