Roasted Cherry Tomatoes (Print Version)
# Ingredients:
→ Main Ingredients
01 -
500 gm (18 oz) cherry tomatoes or grape tomatoes
02 -
3 cloves garlic, finely minced
03 -
3 tablespoon (60 ml) olive oil
→ Herbs and Seasonings
04 -
2 tablespoon fresh basil leaves
05 -
½ teaspoon dried oregano
06 -
1 teaspoon sugar
07 -
sea salt and freshly ground black pepper, to taste
# Instructions:
01 -
Preheat the oven to 180 Degrees C (355 F).
02 -
Wash the tomatoes and thoroughly dry them. Cut any large tomatoes in half. Smaller tomatoes can be left whole, but pierce them with a sharp knife to stop them from bursting.
03 -
Toss the tomatoes with the olive oil in a non-reactive pan. Spread them out into one layer and sprinkle with the minced garlic, basil leaves, dried oregano, sugar, salt and pepper.
04 -
Roast for 30-40 minutes, until the tomatoes are collapsing and slightly charred.
05 -
If not serving immediately, cool the tomatoes, place into an airtight container and refrigerate. Serve with additional fresh basil leaves when ready.
# Notes:
01 -
Use a non-reactive pan (ceramic, stainless steel, glass or enamelled)
02 -
Bring to room temperature before serving
03 -
Can be stored in the fridge for up to three days
04 -
Can be frozen for up to three months