Little Flower Cafe's Egg and Vegetable Terrine
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Serves: 4
These are so amazing that whenever I make the egg terrine I make a double batch of these. They're great with burrata or as additions to sandwiches or salads.
  • 2 pints of yellow or red cherry tomatoes
  • 4 cloves garlic, peeled
  • fresh thyme leaves
  • drizzle olive oil
  • salt and pepper
  1. Wash and dry the cherry tomatoes. Preheat oven to 350 degrees.
  2. Line a rimmed baking sheet with foil, toss the tomatoes onto the baking sheet, drizzle with oil, thyme, and salt and pepper, add garlic, and toss with your hands.
  3. Bake until the tomatoes are collapsing and the juice has mostly evaporated - about 20-30 minutes. Cool
From Little Flower: Recipes from the Cafe
Recipe by The Domestic Front at