Ingredients
Yield: 2 quarts (8 servings)
- 2 lbs. Casalino, cherry or Datterini tomatoes
- ¼ cup extra virgin olive oil
- 1 teaspoon kosher salt
- Black pepper, to taste
- ½ tablespoon sugar
Appetizers
Preparation
Step 1
Preheat the oven to 350F. Wash the tomatoes; if using Casalino tomatoes, slice into ½” thick rounds. If using cherry or Datterini tomatoes, cut them in half.
Step 2
Line a baking tray with baking paper. Place the tomatoes on the baking paper cut side up, then sprinkle with salt, pepper and sugar. Drizzle with the olive oil, then mix with your hands to ensure even distribution.
Step 3
Bake for 45 minutes, until roasted and fragrant. Then turn the oven off and leave the tomatoes to cool in the oven for another 10 minutes. Serve at room temperature, adding to salads, sandwiches, or spooning over meat and vegetables.
