Oven-Roasted Tomatoes

So what do you do when a friend shares a ton of super sweet, itty-bitty, orange colored cherry tomatoes from her bountiful garden? Actually, I popped them like candy for a few days, but now I need to seriously find a use for them before she gives me more... and there apparently will be more... lots more! She said these Sun Gold cherry tomatoes are more prolific than bunnies :).

So I thought I'd try roasting them in the oven to attempt a homemade version of one of my favorite foods on earth... Sun-Dried Tomatoes.

I cut them in half, doused them generously with extra virgin olive oil , sprinkled on a little kosher salt and pepper, and roasted them in a 400F oven, cut side up, for about 35 minutes.

This is what they looked like when they were done. Yummy! Not exactly the same as sun dried tomatoes from the store, but they taste absolutely wonderful. They're soft-ish and still a bit juicy, but their flavor is INTENSELY SWEET!

We ate many of them right off the sheet pan, but I rescued a bunch of them for a ridiculously delicious pasta salad. You should definitely try these!