Name: Roasted Tomatoes
Prep time: 5 min
Cook time: 5 min
Yield: 8
Ingredients: 2 tablespoons extra-virgin olive oil, plus more for greasing the pan -; 4 cups cherry tomatoes (about 2 baskets or 1 1/2 pounds), stems removed -; 1/2 teaspoon kosher salt -; 1/4 teaspoon freshly cracked black pepper, or to taste -; 1 tablespoon honey -; 1 tablespoon red or white wine vinegar -

Recipe information

Cooking:

5 min.

Servings per container:

Source:

More details

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!