Ingredients
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1 pint cherry Tomato
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1⁄4 cup Olive Oil
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1⁄2 teaspoon Salt
Directions
These tomatoes are nearly always in my refrigerator. Packed in a “sauce” of escaped juices and the quality olive oil in which they were cooked, these sweet tomatoes work on nearly anything. Pile them onto a piece of crusty bread, use them as an instant sauce for pizza or perfectly cooked pasta, add them to salad or shake them into my Everyday Vinaigrette, whiz them with chickpeas to make a Roasted Tomato Hummus—the possibilities are endless. If you keep them around, you’ll see that these roasted tomatoes will find their way into so much more than you might have predicted and that your food is better for it.
Steps
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1
Done
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Preheat the oven to 400°F. Combine all the ingredients on a small, rimmed baking sheet or in a small baking dish and roast for 45 minutes, or until the tomatoes are charred in spots and have popped, releasing their juices. Allow them to cool and use immediately or store in a sealed container in the refrigerator for up to 5 days. |
