Roasted cherry tomatoes
Print recipe– Fills a bowl
Got the oven on? Just pop in some extra veggies as the heat is on anyway. I love roasted cherry tomatoes. They are great sprinkled on salads for a finishing touch and can be kept in the fridge for a few days.
Goes well with: salads, brown rice, quinoa, as a snackIngredients
- 200 g cherry tomatoes
- salt to taste
- pepper to taste
Kitchen tools: baking paper
Method
- Preheat oven to 180 degrees (hot air oven)
- Wash cherry tomatoes
- Cut in half
- Line oven tray with baking paper
- Bake for about 20 minutes until they look roasted but not burnt
- Let them cool down, store in airtight container in fridge or use immediately