I’ve clearly been craving everything roasted lately so here’s just another recipe of me lightly nudging you to try it! It brings all the familiar flavors of summer but with a warm heartiness of winter to the table! Pair it with a hearty steak, roasted potatoes, and a glass of red wine and you’ve got my Christmas Eve dinner! So without getting too wordy, let’s get cooking my friends.

  INGREDIENTS

• 3 pints grape tomatoes
• 2 Tbsp olive oil
• 1 tsp dried fennel seeds
• 1 shallot
• 3 cloves garlic
• 1/2 tsp granulated garlic
• 1/2 fresh thyme
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp pepper

DIRECTIONS

1. Pre heat oven to 415 degrees F
2. Toss tomatoes with olive oil
3. Mince garlic and shallot
4. Combine fresh and dried herbs and toss with tomatoes
5. Lay down parchment paper on a sheet pan and pour tomato mixture on
6. Roast for 40 minutes or until a few blistered spots and skin starts shriveling down

Serves 4

Pro tip: garnish with the springs of fennel leaves if you have them from the previous recipe!