Roasted Cherry Tomatoes

Pick a baking sheet or tray (any size) full of cherry tomatoes. Cut in half and rearrange on the baking sheet, cut side facing up. You’ll have enough for two batches.

Splash tomatoes with:

Olive Oil
Balsamic Vinegar
*A liberal splashing of each will do the trick. Remember that the tomatoes will release moisture as they cook. You can adjust to your taste and even according to the depth of the tray or how you’ll want to use them.

Merely carmelizing the tomatoes will make for a wonderful sauce. These additions, however, will add to the uniqueness of the final result.

Add to the top of the cut tomatoes:

Kosher Salt
Pepper flakes
Finely diced garlic
Diced Onions (red or white)/Shallots or onion tops
One medium hot pepper
Fresh basil, chopped fine
Cover all that with a light dusting of brown sugar

Cook in a preheated oven:
25-30 minutes at 450 Degrees or slow cook for 3 hours at 275 degrees.

Remove when tomatoes are obviously carmelized and softened.

Cilantro? Oregano? Any garden herbs of your choosing will add depth and character to the wonderful resulting sauce. Use on great slices of bread, over pasta, rice, vegetables or any meat of your choice.