Roasted Tomatoes & Kalamata Olives With Thyme – a delicious recipe with cherry tomatoes, kalamata olives, thyme, salt, olive oil, balsamic vinegar. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to 425 degrees.
2
Using a small roasting pan, coat the bottom with olive oil and add tomatoes, kalamata olives and a pinch of salt and pepper. Toss to combine and top with fresh thyme.
3
Roast for 35 minutes and add mozzarella cheese. Roast for another 10-15 minutes, or until the tomatoes begin to split open.
4
Remove from the oven and toss with balsamic vinegar.
5
While the tomatoes and kalamata olives are roasting, slice french bread and toast until golden brown.
6
Serve scooping the tomatoes, olives and melted mozzarella over the toasted bread. Make sure to soak up the juices with your bread, and of course, enjoy this with a big glass of wine.
7
Have leftovers, serve the next morning with a poached egg on top.
415
kcal
Calories
26
g
Fat
27
g
Carbs
27
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 cups cherry tomatoes (or any tomato variety you prefer), 3/4 cup kalamata olives, 3-4 sprigs fresh thyme, 1 pinch sea salt and freshly ground pepper, and more.
Yes, Roasted Tomatoes & Kalamata Olives With Thyme falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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