Roasted Tomatoes and Mushrooms

Name: Roasted Tomatoes and Mushrooms
Prep time: 10 min
Total time: 70 min
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

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By

Martha Stewart Editors

Updated on February 15, 2018

roasted tomatoes and mushrooms — Photo: Johnny Fogg

Prep Time:

10 mins

Total Time:

1 hrs 10 mins

Yield:

8 to 10 Serves

A turn in the oven transforms cherry tomatoes into sweet wonders and brings out the earthy flavor of cremini mushrooms. The side dish is an integral part of our Make-Ahead Southern Brunch Menu.

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.