Photo: Iain Bagwell; Styling: Caroline M. Cunningham
Make a double batch of Roasted Tomatoes, and pair the juicy gems with a cheese tray, salad, or grilled meat.
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1 pound halved cherry tomatoes
1 tablespoon extra virgin olive oil
1 tablespoon red wine vinegar
1 teaspoon honey
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Hands-on: 5 Minutes
Total: 30 Minutes
Preheat oven to 400°. Toss together cherry tomatoes, olive oil, vinegar, honey, salt, and pepper in a baking dish. Let stand 10 minutes. Bake 18 minutes or until tender.