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Roasted Cherry Tomatoes
From Stones River Market
<p>Lin Richmond shares this recipe for cherry tomatoes. She has been using it regularly.</p>Source: http://leitesculinaria.com/76063/recipes-roasted-cherry-tomatoes.html#gdHWhW38ki076i5R.99 (Entered by John Erdmann)
Serves: Serves 4
Vegetarian!
Ingredients
1 pint
cherry tomatoes, whether red, orange, yellow or a combination, stemmed
1/4 cup
extra-virgin olive oil
1 TBSP
cane sugar or maple syrup
1/2 tsp
fine-grain sea salt, plus more to taste
Step by Step Instructions
- To make the roasted cherry tomatoes, preheat the oven to 350°F (176°C). Adjust the oven rack to the top third of the oven.
- Slice the tomatoes in half and place them on a rimmed baking sheet.
- In a small bowl, whisk together the olive oil, sugar or maple syrup, and a scant 1/2 teaspoon 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, 45 to 60 minutes.
- Nibble the roasted cherry tomatoes straight off the baking sheet. Or, if you aren’t using them immediately, let them cool and then scrape them into a clean glass jar along with any olive oil that was left in the baking dish or sheet.
- Notes: Sometimes I top off the jar with an added splash of olive oil. The tomatoes will keep for about 1 week in the refrigerator.