Ingredients
24 oz. cherry tomatoes
1/4 oz. extra-virgin olive oil
Kosher salt
Granulated sugar (optional)
Sprigs of hearty herbs such as rosemary, oregano, or thyme (optional)
Preparation
Step 1Preheat oven to 425°. On a baking sheet, toss tomatoes with oil and a pinch of salt and spread in an even layer. Optionally, add a pinch of sugar and/or some herbs.Step 2Roast until tomatoes are beginning to burst and char slightly, about 20 to 25 minutes, turning the pan halfway through. Discard herb stems if necessary.
Since good tomatoes are hard to find outside of summer, we chose to go the cherry tomato route to utilize the always-decent and reliably sweet variety. Grape tomatoes work too. If your tomatoes are larger, halve or quarter them for a faster cooking time. And if you’re looking for tomatoes that hold their shape, experiment with oven temperature: The lower you go, the more concentrated and contained the flavor. At 225°, you’ll be making sun-dried tomatoes! Made these? Let us know how it went in the comment section below!
