Italian | Roasted Cherry Tomatoes

Posted on July 31, 2011

I got cherry tomatoes from the farm and was looking for something different to do with them and found this. Maybe everyone else knew about roasting cherry tomatoes, but this was a first time for me and I am hooked! I love these!

Yield: less than a pint

Ingredients

1 pint cherry tomatoes, red, yellow, orange, or combination, stemmed

1/4 cup extra-virgin olive oil

1 tablespoon sugar or maple syrup (optional)

kosher sea salt, to taste

freshly ground pepper, to taste (optional)

 

Method

Preheat oven to 350°. Adjust the oven rack to the top third of the oven.

Slice the tomatoes in half and place on a rimmed baking sheet.

In a small bowl, whisk together olive oil, sugar or maple syrup, and salt. Pour the mixture over the tomatoes and gently toss until well coated. Arrange the tomatoes in a single layer, cut-side up, and roast without stirring, until the tomatoes shrink a bit and start to caramelize around the edges, about 45 to 60 minutes.

You can store these in a glass jar with olive oil for a week in the refrigerator.

 

(Ref. "Roasted Cherry Tomatoes" recipe, Leite's Culinaria website.)