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Marinated cherry tomatoes with rosemary from the oven

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Ingredients for 4 servings:

  • 1 kg cherry tomatoes
  • 4 tbsp olive oil
  • 2 tbsp brown cane sugar
  • 2 tbsp balsamic vinegar, mild
  • 2 sprigs rosemary
  • Sea salt
  • pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Great for balmy barbecue evenings!

Preheat oven to 200°C (400°F), fan oven to 180°C (350°F). Rinse tomatoes, pat dry, and halve. Place on a baking sheet lined with baking paper and season with oil, sugar, vinegar, sea salt, and pepper. The ingredients can also be mixed beforehand. Rinse and dry rosemary, strip the needles from the sprigs, and finely chop. Sprinkle over the tomatoes. Roast in the oven for 20 minutes. Remove tomatoes and garnish with rosemary sprigs. Serve warm or cold.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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