Roasted Tomatoes
Recipe information
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Cooking:
5 min.
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Servings per container:
8
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Source:

Ingredients for - Roasted Tomatoes

1. 2 tablespoons extra-virgin olive oil, plus more for greasing the pan -
2. 4 cups cherry tomatoes (about 2 baskets or 1 1/2 pounds), stems removed -
3. 1/2 teaspoon kosher salt -
4. 1/4 teaspoon freshly cracked black pepper, or to taste -
5. 1 tablespoon honey -
6. 1 tablespoon red or white wine vinegar -

How to cook deliciously - Roasted Tomatoes

1. Stage

Preheat the oven and prepare a baking sheet: Preheat the oven to 300°F. Line a large baking sheet with parchment or a silicon baking mat. Drizzle a little olive oil on the baking sheet and use a pastry brush or your hands to coat the surface of the pan.

2. Stage

Coat the tomatoes in oil and season: Bunch the tomatoes together on the baking sheet, drizzle with 1 tablespoon of olive oil, and season with the salt and a light shower of fresh black pepper. Spread the tomatoes out on the baking sheet.

3. Stage

Roast the tomatoes and add the dressing: Roast for 1 hour and remove from oven.  Meanwhile, whisk together the honey and vinegar in a small bowl until the honey dissolves. Whisk in the remaining 1 tablespoon olive oil.   After the tomatoes have roasted for 1 hour, pour the mixture over the top and use a spatula to nudge the tomatoes around so they’re evenly coated.

4. Stage

Finish roasting and serve: Continue to roast the tomatoes until they’re very tender and just beginning to caramelize, another hour or so. Enjoy warm or store in a covered container in the fridge for up to 4 days.  Did you love the recipe? Leave us some stars below!