Roasted Cherry Tomatoes
|Shelf Life:||3 days under refrigeration|
|Revision Date:||Mar 7, 2017|
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|
|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|
- Mixing Bowl
- Sheet Tray
- Measuring Spoons
- Liquid Measuring Cups
- Storage Containers
- 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.