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Roasted Tomatoes Recipe
Roasted tomatoes are so scrumptious you’ll want to snatch them straight from the baking sheet. Add the slow-roasted recipe to anything from fancy crostini to quick and casual pasta.
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Ingredients
- 2 tablespoons extra-virgin olive oil, plus more for greasing the pan
- 4 cups cherry tomatoes (about 2 baskets or 1 1/2 pounds), stems removed
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly cracked black pepper, or to taste
- 1 tablespoon honey
- 1 tablespoon red or white wine vinegar
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