Roasted Tomatoes

These ultra-juicy roasted cherry tomatoes create their own sauce as they roast, an irresistible mixture of tomato juice and olive oil that’s every bit as good as the *actual* tomatoes. Don’t waste a drop–toss the entire tray into some freshly boiled pasta, spoon them over ricotta toasts for an A+ appetizer, or eat them straight up because they’re sweet and delicious. 😋

Since good tomatoes are hard to find outside of summer, we chose to go the cherry tomato route to utilize the always-decent and reliably sweet variety. Grape tomatoes work too. If your tomatoes are larger, halve or quarter them for a faster cooking time. And if you’re looking for tomatoes that hold their shape, experiment with oven temperature: The lower you go, the more concentrated and contained the flavor. At 225°, you’ll be making sun-dried tomatoes!

Made these? Let us know how it went in the comment section below!