Roasted Cherry Tomatoes

Roasted Cherry Tomatoes are bursting with flavor and a great way to use an excess of the little tomatoes. We add them to salads, pasta, even pizza. 

I also turned them into an appetizer by spooning them over softened cream cheese.

A guide to Roasting Cherry Tomatoes

Cherry Tomatoes 

Minced garlic (I minced one large clove of garlic for a quarter sheet pan of tomatoes)

Minced fresh herbs (I've used both thyme and rosemary; about 1 tablespoon per quarter sheetpan of tomatoes)

Tomatoes ready to go into oven

Olive oil 

Kosher salt & coarse-ground pepper

1. Preheat oven to 375°
2. Arrange tomatoes on a a baking sheet in a single layer.
   
3. Sprinkle minced garlic and herbs over tomatoes; drizzle with olive oil and season with salt and pepper.
4. Bake in preheated oven for 35 to 45 minutes or until most of juices have been absorbed and tomatoes have begun to caramelize.