Slow-Roasted Small Tomatoes Recipe - Los Angeles Times

Name: Slow-Roasted Small Tomatoes Recipe - Los Angeles Times
Ingredients: 2 1/2 pounds tomatoes (mix of cherry, cocktail, plum or any variety, shape or size you like), cut in half vertically through the stem end; Kosher salt and freshly ground black pepper; Extra-virgin olive oil, for drizzling; 1 bunch fresh rosemary or thyme on the stem (optional); Red chile flakes (optional)

www.latimes.com

Make these slow-roasted small tomatoes in the oven to use in place of sun-dried tomatoes for a variety of recipes. Quick and easy to prepare.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.latimes.com.

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Ingredients

2 1/2 pounds tomatoes (mix of cherry, cocktail, plum or any variety, shape or size you like), cut in half vertically through the stem end
Kosher salt and freshly ground black pepper
Extra-virgin olive oil, for drizzling
1 bunch fresh rosemary or thyme on the stem (optional)
Red chile flakes (optional)