Roasted Cherry Tomatoes
- 2 pounds of cherry tomatoes, cut in half
- ¼ cup of good olive oil
- 1 tablespoon minced fresh oregano
- 3-4 whole cloves of fresh garlic
- Salt to taste
- Pre-heat oven to 350°.
- Line a large baking sheet with parchment paper and spread the tomatoes over the paper.
- Add the olive oil, oregano, and garlic and mix well, then salt to taste.
- Place the tomatoes in the oven for approximately one hour.
- Check on them halfway through, and give them a good stir (be careful opening the door as there will be a lot of steam).
- If you are roasting two pans, alternate cooking shelves halfway through.
- Remove from the oven when the edges start to brown, and most of the liquid is evaporated.
- Cool before scraping the tomatoes off the sheet and into a bowl.
Recipe by Have You Eaten, SF? at https://haveyoueatensf.com/roasted-cherry-tomatoes/
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