Candied Cherry Tomatoes Recipes

Steps:

• 1. Wash and drain cherry tomatoes; remove stems.
• 2. Melt margarine (not diet margarine) in skillet.
• 3. Add tomatoes, 6 tablespoons brown sugar or honey and salt.
• 4. Cook very slowly until liquid evaporates. Be careful not to let tomatoes stick or scorch.
• 5. Put mixture in baking dish.
• 6. Top with buttered bread crumbs and remaining brown sugar or honey.
• 7. Bake in preheated 350-degree oven until crumbs are browned about 20 minutes.

Steps:

• Preheat oven to 375 degrees F.
• Preheat a skillet over medium high heat. Add extra-virgin olive oil, garlic and onions. Sweat them out 2 to 3 minutes then add cherry tomatoes. Turn tomatoes to coat in fat. Add sherry vinegar or sherry, sugar, pepper flakes and salt. Toss to coat tomatoes and roast for 18 to 20 minutes.

Steps:

• Preheat the oven to 375°F/190°C. Lightly oil a roasting pan. Halve the tomatoes and place them, cut side up, in the dish. They should fit snugly with little or no space between them.
• Crush the garlic with a pinch of salt, then beat it with the honey, olive oil, and a good grinding of pepper. Spoon this sticky, garlicky mixture over the cherry tomatoes. Roast for about 30 minutes, until golden, juicy, and bubbling.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Whisk olive oil, balsamic vinegar, salt, and pepper in a large bowl. Add cherry tomatoes; toss to coat.
• Spread cherry tomatoes in an even layer on a rimmed baking sheet.
• Roast until skins are slightly shriveled, 35 to 40 minutes.