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Oven-Roasted Tomatoes

  • Yield: 4 1x


  • 2 (10oz) containers of cherry tomatoes, halved
  • 12 Tbsp olive oil
  • salt and pepper
  • optional toppings: fresh basil, oregano, balsamic vinegar, parmesan cheese


  1. In a medium bowl, toss tomatoes with olive oil, salt and pepper. Spread out in a single layer on a baking sheet lined with parchment or foil (for easier clean-up).
  2. Roast at 375 degrees for 45-60 minutes, or until wrinkly with slightly charred edges. Toss with any desired optional toppings.
  3. Tomatoes will keep well in the refrigerator covered with a bit of olive oil for about 1 week.