Oven Roasted Tomatoes

Oven Roasted Tomatoes over pasta
A recipe with endless opportunities! Toss with fresh pasta, top toasted bread for bruschetta, make sandwiches and burgers irresistible, and roasted meats even better! Recipe By Maria Connors

Products used: Black Currant Balsamic Vinegar, Chilean Koroneiki Extra Virgin Olive Oil (EVOO), French Fleur De Sel Sea Salt, Roasted Garlic Seasoning

Ingredients

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

Directions

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.