Jammy Roasted Tomatoes

Paula's Roasted Asparagus got me thinking about how high heat roasting makes the best vegetable sides. This recipe turns out the sweetest, most intensely jam-like tomatoes. I taught it to my Mom and she and I both serve it with roasts, since it can stand up to beef or pork really well. It's also good with nutty vegetables like black-eyed peas - we eat it on New Year's day with the Hoppin' John and roast. It's really just guide-lines, not a real recipe.

2-4 cartons of grape tomatoes (as needed)
extra virgin olive oil
kosher salt

Preheat oven to 400. Rinse the tomatoes and drain/pat dry and tip into a baking sheet so that they form a loose single layer. Sprinkle with olive oil and salt and stir around with your hands so that they all get coated. Don't be stingy with the salt!

Roast for about 20 minutes, checking after 10 minutes. If you're using 2 trays, rotate top to bottom halfway through. They tomatoes will start to look withered and will pop a bit. Pull them when they look soft but before they melt into a slurry. Serve promptly! This should be the last dish you make before going to the table.




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