Roasted Cherry Tomatoes

Notes Preheated combi oven set to convection, half fan, 350°F. All food handlers are required to follow all food safety brand standards and comply with all food handling procedures as noted in the ECOSURE audit program.

4	pints	Cherry tomatoes, washed, patted dry
2	Tbsp.	Garlic, Fresh, minced
¼	cups	Olive Oil
		Sea Salt, As Needed
		Black Pepper, Fresh Ground, As Needed
1	Tbsp.	Thyme, fresh, leaves only, chopped
1	Tbsp.	Parsley, flat-leaf, leaves only, chopped

Toss the tomatoes, garlic, olive oil, season with salt and black pepper, toss until evenly mixed.
Transfer tomatoes to sheet tray and roast in oven until slightly shriveled and concentrated, 10 minutes.
Remove from oven, transfer back to bowl, toss with thyme and parsley. Allow to cool.
Transfer to a storage container, cover, label, store under refrigeration.

Equipment