If you have some extra overripe tomatoes in the garden, this is the perfect way to use them to make a sweet sauce, On fresh bread or if you’re like me, eat these just the way they are. They are nature’s candy! Essentially you can use any variety but cherry tomatoes work best because they have a sweeter taste and less seeds. If you use larger tomatoes, it’s important to chop them into pieces first.
Method:
- Preheat oven to 400℉ .
- Place chopped or halved tomatoes in a bowl with the oil, salt, pepper, garlic and rosemary. Combine until coated.
- place on a parchment line baking sheet and spread evenly so there is no overlapping.
- bake for 20 minutes or until tomatoes begin to brown.
- let cool and use in your favourite sauces.
If you have some extra overripe tomatoes in the garden, this is the perfect way to use them to make a sweet sauce, On fresh bread or if you’re like me, eat these just the way they are. They are nature’s candy! Essentially you can use any variety but cherry tomatoes work best because they have a sweeter taste and less seeds. If you use larger tomatoes, it’s important to chop them into pieces first.
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6 Cups Cherry tomatoes
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1 tbsp Minced garlic
-
3 tbsps Olive oil
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½ tsp Salt
-
⅛ tsp Black pepper
-
1 Spring of rosemary
Method:
- Preheat oven to 400℉ .
- Place chopped or halved tomatoes in a bowl with the oil, salt, pepper, garlic and rosemary. Combine until coated.
- place on a parchment line baking sheet and spread evenly so there is no overlapping.
- bake for 20 minutes or until tomatoes begin to brown.
- let cool and use in your favourite sauces.