Summary

Ingredients

• 1 kg cherry tomato (s)
• 4 tablespoon olive oil
• 2 tablespoon sugar, brown
• 3 tablespoon balsamic vinegar
• Sea salt (Fleur de Sel)
• Pepper, freshly ground
• 3 sprigs rosemary (small sprigs)

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Instructions

1. Wash cherry tomatoes, pat dry, and cut in half depending on their size. Place in a baking dish or on a baking sheet.
2. Season with 4 tablespoons olive oil, 2 tablespoons brown sugar, 3 tablespoons balsamic vinegar, sea salt to taste, and freshly ground pepper to taste.
3. Rinse the rosemary sprigs, strip off the needles, and finely chop them. Scatter over the tomatoes.
4. Preheat the oven to 200°C / 392°F (convection: 180°C / 356°F).
5. Roast the tomatoes for 20-25 minutes.
6. Serve warm or cold with baguette.