Garden Harvest: Roasted Cherry Tomatoes

We had about a quart of cherry tomatoes that I did not want to eat in salads or just plain.  What to do?  What to do?  Why not try roasting them?  Lots of vegetables taste wonderful roasted, even if they are not so hot raw or cooked other ways.  I repeat:  why not try roasting them?

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.