This is what I did:
Washed the cherry tomatoes after removing a few stems.
Cut the tomatoes in half an put in a large bowl.
Poured a tablespoon of extra virgin olive oil over them and swished the bowl around to connect the tomatoes to the oil.
Sprinkled on 1 teaspoon granulated onions and garlic (50/50 mixture I had made to take on vacation and which needed to be used up), 1 teaspoon Italian herb seasoning--oregano, basil, etc. (NOT Italian salad dressing mix), and 1/2 teaspoon of coarse Kosher salt. Mixed well by sloshing the bowl around a bit to get the seasonings on all the tomato parts.
|Roasted Tomatoes showing the caramelizing.|
Put tomatoes on a rimmed baking sheet that has been covered by parchment paper. There will probably be a little some delicious "juice" in the bowl. That can be used to flavor some other vegetable dish.
Place the pan in a preheated 350 degree F. oven for 45 minutes or so.
They will be nicely caramelized and taste really delicious.