Roasted Cherry Tomatoes
Cherry tomatoes are caramelized in olive oil to concentrate their natural sweetness. Adding a touch of stock intensifies their savory flavor.
roasted vegetables, tomatoes
or grape tomatoes, any colors
low-sodium beef stock
add more to taste
fresh black pepper
Preheat oven to 450 degrees F.
Line a large baking sheet with aluminum foil. Drizzle with olive oil.
Cut tomatoes in half. Add to baking sheet, then drizzle with beef stock.
Toss the tomatoes with the oil and stock on the baking sheet, coating each piece.
Turn all the tomatoes cut-side up and distribute them evenly on the pan. This step is important, as it allows the juices in the tomatoes to evaporate and concentrate while roasting.
Sprinkle tomatoes with salt and a few grinds of fresh black pepper.
Roast tomatoes for 20-22 minutes, until they begin to develop some dark color on the bottom and they become soft.
Remove from pan. Enjoy while hot, or refrigerate in a sealed container for later use.
If you don't like tomato seeds, you can remove them before roasting. I've had success with making them this way. The tomatoes usually require a bit less time to roast when seeded.
Substitute vegetable stock for beef stock to make a vegan/vegetarian version.
Roasted Cherry Tomatoes from How Do You Food -- https://howdoyoufood.com/roasted-cherry-tomatoes/