- 2 pints cherry or grape tomatoes
- 2 tablespoons extra-virgin olive oil plus more for drizzling, if desired
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 10 sprigs fresh thyme
- Heat oven to 425° F. Arrange the tomatoes in a single layer on a rimmed baking sheet or in a baking dish. Drizzle with the oil and season with the salt and pepper. Scatter the thyme over the top. Roast until the tomatoes are softened, 15 to 20 minutes. Let cool at least 10 minutes before serving. If desired, drizzle with more oil.