Roasted Cherry Tomatoes

Adapted from https://www.101cookbooks.com/roasted-cherry-tomatoes/

Servings: about 1 cup

INGREDIENTS

1 pint basket cherry tomatoes, stemmed
1/4 cup // 60 ml extra virgin olive oil
1 tablespoon brown sugar or maple syrup
Fine grain sea salt

STEPS

1) Preheat oven to 350°F / 180°C with rack in top third of the oven.

2) Slice each tomato in half, or in quarters if the tomatoes are a bit larger. Place in a large enough baking pan, roasting pan, or rimmed baking sheet that they sit in a single layer.

3) Toss with the olive oil, brown sugar, and a couple generous pinches of salt. Arrange cut side up.

4) Bake for 40-45 minutes (less time if you use smaller cherry tomatoes), or until the tomatoes are shrunken and golden around the edges. Toss once or twice along the way. Remove from oven and allow to cool. Transfer to jar or storage container.

5) The tomatoes keep nicely in a jar for up to a week (refrigerated), so you can do this whenever you pick up cherry tomatoes, and use them throughout the week.


NOTES

Makes about 1 cup.