Roasted Tomatoes

I’m finding that I’m often needing a recipe for roasted tomatoes.  These are something I love to add to pastas or salads for a little more depth of flavor.  I decided it was high time I made a go-to recipe for tomatoes!

This one calls for a pint of cherry tomatoes, but really any will do, just cut them into wedges and adjust cooking time, if needed.

Roasted Tomatoes

1 pint cherry tomatoes, cut in half

1 tablespoon olive oil

1 tablespoon balsamic vinegar

Salt & pepper

Pinch garlic powder

Preheat the oven to 425 degrees F.

Toss the tomatoes with oil, vinegar and spices.  Place on a rimmed baking sheet.  Bake in the preheated oven for 15 minutes or until soft and beginning to brown.  Use in salads or sauces.