1 pint Multi-Colored Grape Tomatoes
½ cup Robust SOOC Extra Virgin Olive Oil, like Chilean Koroneiki
¼ cup SOOC Black Currant Balsamic
1 medium Vidalia Onion, roughly chopped
6 cloves Garlic, minced
1 Tbsp Sugar
¼ tsp SOOC Fleur de Sel Sea Salt
1 Tbsp SOOC Roasted Garlic Seasoning
Preheat oven to 400℉.
In a large bowl, combine all ingredients and toss to combine. Transfer to a large baking dish.
Bake for 20 minutes before carefully giving the ingredients a stir and returning to the oven for another 15 minutes, until tomatoes are nice and soft.
Let cool to room temperature.