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
  1. Pre-heat oven to 350°.
  2. Line a large baking sheet with parchment paper and spread the tomatoes over the paper.
  3. Add the olive oil, oregano, and garlic and mix well, then salt to taste.
  4. Place the tomatoes in the oven for approximately one hour.
  5. Check on them halfway through, and give them a good stir (be careful opening the door as there will be a lot of steam).
  6. If you are roasting two pans, alternate cooking shelves halfway through.
  7. Remove from the oven when the edges start to brown, and most of the liquid is evaporated.
  8. Cool before scraping the tomatoes off the sheet and into a bowl.
Recipe by Have You Eaten, SF? at