1. Preheat the oven to 450ºF.
2. Put the cherry tomatoes onto a rimmed baking sheet, or in a baking dish. Toss with avocado oil, lots of coarse sea salt, and some fresh cracked black pepper.
3. Bake for 20-35 until the tomatoes are blistered (split open and the skins are golden). Mine took close to 35 minutes on a stainless steel pan. The time will depend on how big the tomatoes are, what you cook them in, and how your oven cooks.
4. Remove from oven and set aside.
5. Preheat a small pan to medium heat. Add a drizzle of avocado oil and the thinly sliced garlic cloves. Cook 1-3 minutes until fragrant and golden.
6. Put everything into serving dish of choice, making sure to scrape all the juices from the blistered tomatoes into the dish as well (I just used my pan I cooked the garlic in) and garnish with fresh thyme leaves or slivered fresh basil leaves and a little drizzle of balsamic glaze (a little goes a long way!!). If needed, you can add some more coarse salt on top, to preference.
7. Serve with toasted baguette, or toasted sourdough, or crackers.
8. Please be sure to leave a comment and rating if you try this recipe! I would love to hear your feedback and your engagement on my website means more than you know!

Modifications and variations

• Add other toppings such as crumbled feta, pine nuts, grated parmesan, a drizzle of olive oil, etc.
• Serve the blistered tomatoes over top of warm burrata – this combination would be heavenly!
• Serve as part of a main meal instead of an appetizer if desired. You can put it on roasted or baked chicken, nourish bowls, avocado toast, eggs, etc. It goes great with just about any savory meal!