Ingredients
- 5 cups cherry tomatoes halved
- 4Â garlic cloves minced
- 2 tablespoons olive oil plus more for storage
- 2 teaspoons dried Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon granulated sugar Optional
Instructions
- Preheat oven to 300 degrees
- In a large mixing bowl add the cherry tomatoes, garlic, Olive oil, Italian seasoning, salt and pepper, and sugar if you’re adding it. Mix gently
- Transfer to a baking sheet lined with aluminium foil or parchment paper and spread into an even layer.
- Bake for 1 hour or until tomatoes are soft and smell delicious
Notes
Spread them out don’t overcrowd the sheet pan so they can caramelize.
You can use a mixture of dried herbs like rosemary, thyme and basil if you prefer.
Store in a sealed container with a little extra olive oil in the refrigerator for a week, or freeze in small freezer bags for up to six months.
Spread some roasted tomatoes on a toasted bruschetta with Feta cheese and fresh basil for a delicious appetizer!