Roasted Cherry Tomatoes

Roasting really elevates the flavor of tomatoes, especially cherry tomatoes that are already fun, tasty little packages of goodness. Excellent tossed into pasta, or see recipes: Roasted Cherry Tomatoes and Green Beans and Roasted Cherry Tomato Salsa.

1½ - 2 c. cherry tomatoes (I like to keep them whole, but you can cut in half)

1 T. olive oil

1 small clove garlic, pressed or minced, optional

Pinch of dried oregano, marjoram or basil, optional

Salt

Preheat oven to 375°. Line rimmed baking sheet with parchment paper.

Toss tomatoes in a bowl with olive oil (plus garlic and/or herbs if using).

Place on the parchment paper (if using halved tomatoes, place cut side up). Season lightly with salt.

Bake until they are soft, nicely browned and starting to look shriveled- about 10-20 minutes.

If not using right away, put into a lidded jar or container and store in the refrigerator; will keep for about a week. Or freeze for up to 2 months.

Recipe created or adapted by Liz Talley, Urban Graze

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