Roasted Cherry Tomatoes

After giving our neighbors, family, and friends bags of Cherry Tomatoes, we still have an abundance to eat and cook with.  I decided to try roasting some as a side dish.  The recipe mainly consists of fresh ingredients straight from the garden.  The slow roasting brings out the bold flavor, and the pepper adds a hint of spice, while the scent of rosemary and thyme infuses the dish.

Ingredients:

1 and 1/2 cups of Cherry Tomatoes, rinsed and dried
3 sprigs fresh Rosemary
3 sprigs fresh Thyme
1 teaspoon black pepper
1/2 teaspoon sea salt
Extra virgin olive oil

Directions:

Cut the Cherry Tomatoes in half and add them in a mixing bowl.  Add olive oil, black pepper and sea salt.  Mix well to coat.

Place tomatoes on flat roasting pan using any extra olive oil to grease pan.

Top tomatoes with sprigs of rosemary and thyme.

Place in oven for approximately 25-30 minutes at 350 degrees.

Remove and serve hot, or later at room temperature.

Enjoy!