Roasted Tomatoes sweet and savory

October  6, 2013
0 Ratings
  • Serves 8-10
Author Notes

I always try to transform any left over, once I bought to much cherry tomatoes ,to do not loose them, I prepare this conserve that can be last till 10 days on the refrigerator. I served as side dish in summer barbecue parties or in formal dinner for add freshness. It is a cooked version of caprese salad. —Betty

What You'll Need
  • 1 pound cherry tomatoes
  • 1/2 cup olive oil
  • 1-2 bunches rosemary
  • 1-2 sprigs fresh oregano
  • 2 tablespoons garlic gloves chopped
  • 2 tablespoons salt
  • 2 tablespoons sugar
  • 1 tablespoon pepper
  • 1/3 cup balsamic aceto
  • 1/2 pound fresh mozarella balls
  • 1/2 cup black Kalamata olive pitted
  1. Preheat oven to 300°F. Arrange tomatoes on baking sheet. Drizzle with olive oil. Scatter rosemary sprigs , oregano and garlic cloves over.Then sprinkle with salt, pepper and sugar .Bake tomatoes 45 minutes. Turn oven off,let the tomates inside continue to bake until tomatoes shrink slightly about 1 hour or 2 hour (Can be prepared a few day ahead. Cover and refrigerate.)
  2. Pour over balsamic aceto(vinegar) mix with mozzarella balls,olives and serve, optional garnish with oregano

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