Summary

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

1. Preheat the oven to 200°C (392°F), or 180°C (356°F) if using a fan-forced setting.
2. Rinse the cherry tomatoes, pat dry, and cut each in half. Place on a baking sheet lined with baking paper.
3. 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.
4. Rinse and dry the rosemary sprigs. Strip the needles from the branches and chop them finely. Sprinkle over the tomatoes.
5. Roast in the oven for 20 minutes.
6. Remove from the oven. Decorate with rosemary sprigs and serve lukewarm or cold.