Slow Roasted Tomatoes

These tomatoes are a flavor bomb ingredient to have in your refrigerator.

In the summer months, I keep these on hand almost all the time, roasting up tomatoes that might be about to go off, etc..

Ingredients

Three handfuls baby tomatoes, all colors 

1tbsp raw sugar 

1/2 tsp sea salt 

5 Tbsp olive oil 

Method

Preheat your oven to 350°.

On a parchment lined cookie sheet toss your tomatoes with the salt, sugar and olive oil.

Pop them in the oven for 20-30 minutes to slowly roast. You know your tomatoes are done when the skins are crinkled and they are starting to shrivel.

Remove and allow to cool slightly before using .

The oil is SO flavorful from these ! Use them on whipped ricotta , in pasta, in gazpacho, on sandwiches !

Xo Beth