So easy to make, so delicious.
Use in pasta, in salads, as a vegetable, as sauce for meats, fish. By adding any of these garlic, thyme, oregano, you add a different flavour dimension.


When you use your tomatoes you will have lots of oil left – don’t throw it out, it has wonderful flavours, and is a great base for salad dressings.

What You Need

40 to 50 cherry tomatoes.

The number of cherry tomatoes you use will determine how much sauce you will make. Likewise, the amount of olive oil you need, depends on the number of tomatoes.


Large roasting pan.

Enough foil to cover the pan.

Place small cherry tomatoes on a roasting pan, with foil underneath them.
This will make cleaning up a cinch.
Drizzle the tomatoes with olive oil, salt, paper, a bit of sugar (it will make the tomatoes super sweet almost like candy), put in a heated oven at 400 Fahrenheit for 30 minutes.
Check them to see if they look good.
If not add another 10 minutes.
Take pan out of the oven and let tomatoes cool.
Then place in a glass jar and cover with good olive oil.
Put in the fridge, they will last for two weeks and you can also freeze them in the jar.
You can also add a few sprigs of thyme over them or crushed garlic before roasting for a different flavour.
Make sure though that you remove the garlic or thyme before putting the tomatoes into the glass jar.