Oven-Roasted Grape TomatoesPrint
Teensy tomatoes make me happy. On pizzas, in pasta, sprinkled over salads, or straight out of wee mason jars. Chewy and sweet and bursting with intense tomato flavor. Tomato candy. A jar of these should always be on hand…
Happy Monday, Friends.
The sun, with all those planets revolving around it and dependent on it, can still ripen a bunch of grapes as if it had nothing else in the universe to do.
Oven-Roasted Grape Tomatoes
1 pint (16 ounces/2 cups) red, yellow or mixed grape tomatoes
1/4 cup olive oil
1 tablespoon sugar or maple syrup
1/2 teaspoon sea salt
- Place rack in upper third of oven and preheat to 350F.
- Halve the tomatoes and transfer to large baking dish or rimmed baking sheet. In a small bowl, mix together olive oil, sugar/syrup, and salt. Drizzle over tomatoes and toss well. Make sure all tomatoes are cut side up.
- Bake for about 55 minutes or until tomatoes are wrinkled and browned around edges. Remove from oven and cool completely. Transfer to airtight container or mason jar and store in fridge for up to one week. Great in pastas or salads, on pizzas or alongside appetizers.
Adapted from Super Natural Every Day
More → Veggies