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Roasted Tomatoes and Mushrooms
Credit:
Johnny Fogg
Recipe Summary
prep: 10 mins
total: 1 hr 10 mins
Yield: Serves 8 to 10
Ingredients
Ingredient Checklist
2 pints cherry tomatoes, halved
1 pound cremini mushrooms, halved or sliced if large
6 tablespoons extra-virgin olive oil
2 tablespoons fresh thyme leaves
Kosher salt and freshly ground pepper
Cook's Notes
Tomatoes and mushrooms can be roasted 1 day ahead, cooled to room temperature, and refrigerated in an airtight container. Reheat on a rimmed baking sheet in a 275-degree oven until warmed through, about 15 minutes.
Gallery
Roasted Tomatoes and Mushrooms
Credit:
Johnny Fogg
Recipe Summary
prep: 10 mins
total: 1 hr 10 mins
Yield: Serves 8 to 10
Gallery
Roasted Tomatoes and Mushrooms
Credit:
Johnny Fogg
Roasted Tomatoes and Mushrooms
Credit:
Johnny Fogg
Roasted Tomatoes and Mushrooms
Recipe Summary
prep: 10 mins
total: 1 hr 10 mins
Yield: Serves 8 to 10
Recipe Summary
prep: 10 mins
total: 1 hr 10 mins
Yield: Serves 8 to 10
prep: 10 mins
total: 1 hr 10 mins
prep:
10 mins
total:
1 hr 10 mins
Yield: Serves 8 to 10
Serves 8 to 10
Ingredients
Ingredients
- 2 pints cherry tomatoes, halved
- 1 pound cremini mushrooms, halved or sliced if large
- 6 tablespoons extra-virgin olive oil
- 2 tablespoons fresh thyme leaves
- Kosher salt and freshly ground pepper
Directions
Preheat oven to 375 degrees with racks in upper and lower thirds. Place tomatoes on one rimmed baking sheet, and mushrooms on another. Toss mushrooms with 1/4 cup oil and 1 tablespoon thyme. Toss tomatoes with remaining oil and thyme. Season both with salt and pepper. Spread each in a single layer, turning tomatoes cut-sides up.
Roast tomatoes on upper rack 15 minutes. Add mushrooms to lower rack and continue roasting until vegetables are soft and golden brown in places, 35 to 45 minutes more. Serve warm or room temperature.
Cook's Notes
Tomatoes and mushrooms can be roasted 1 day ahead, cooled to room temperature, and refrigerated in an airtight container. Reheat on a rimmed baking sheet in a 275-degree oven until warmed through, about 15 minutes.
Cook’s Notes
Tomatoes and mushrooms can be roasted 1 day ahead, cooled to room temperature, and refrigerated in an airtight container. Reheat on a rimmed baking sheet in a 275-degree oven until warmed through, about 15 minutes.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Roasted Tomatoes and Mushrooms
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Roasted Tomatoes and Mushrooms
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
