Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 1 kg cherry tomato (s)
- 4 tablespoon olive oil
- 2 tablespoon cane sugar, brown
- 2 tablespoon balsamic vinegar, mild
- 2 sprigs rosemary
- sea-salt
- pepper
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 200°C (392°F), or 180°C (356°F) if using a fan-forced setting.
- Rinse the cherry tomatoes, pat dry, and cut each in half. Place on a baking sheet lined with baking paper.
- Combine 4 tablespoons olive oil, 2 tablespoons brown cane sugar, 2 tablespoons mild balsamic vinegar, sea salt, and pepper to taste. Pour over the tomatoes and toss to coat, or mix the ingredients before adding.
- Rinse and dry the rosemary sprigs. Strip the needles from the branches and chop them finely. Sprinkle over the tomatoes.
- Roast in the oven for 20 minutes.
- Remove from the oven. Decorate with rosemary sprigs and serve lukewarm or cold.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below