Roasting sweet cherry tomatoes intensifies their sweetness and flavour and you can keep them in the fridge for up to a week. Spread on sandwiches, toss in salads, add to stews or even snack on straight from the fridge. Yum!
I cook them on a low temperature for about an hour, you can also do it overnight, like my friend Candy does. Here are two roads to fabulous roast cherry tomatoes.
600g cherry tomatoes, halved
4 whole cloves of garlic, unpeeled
2 tsps dried thyme
1 tsp white sugar
4 tbsps olive oil
Heat the oven to 140C.
Place the tomatoes and garlic in an ovenproof dish, sprinkle with the sugar and thyme and pour over the olive oil.
Roast for about an hour (keeping an eye on them), until they are shrivelled but not dried out.
Eat immediately or allow to cool and store in the fridge for later.
The overnight method
This way you can wake up to beautiful roast tomatoes!
Preheat the oven to 240C.
Place all the ingredients on a baking sheet and place it in the oven.
Turn the oven off and leave the tomatoes in overnight (approximately 8 hours).
Store in an airtight container in the fridge.
Find out more at www.britishtomatoes.co.uk