Honey Balsamic Roast Tomatoes are one of my favorite things, and I do not make them nearly enough. This recipe is great for the colder months when fresh tomatoes aren't as sweet or available locally. I love using Campari Tomatoes for this recipe.
2 lbs Campari Tomatoes
2 tablespoons olive oil
2 tablespoons honey
2 tablespoons balsamic vinegar
1 teaspoon dried marjoram or thyme (increase to 1 tablespoon if using fresh herbs)
1 teaspoon kosher salt
1/4 teaspoon black pepper
Preheat the oven to 425˚
Place the tomatoes in a single layer on a rimmed baking sheet or sheet pan. Pour the olive oil, balsamic vinegar, and honey over the tomatoes. Roll tomatoes around to coat them with the oil mixture. Sprinkle the marjoram, salt, and pepper in an even layer. Place in the oven and roast for 30 minutes. Cooking time will vary if using smaller or larger tomatoes.
Remove tomatoes from the oven and use them immediately as a hot side dish or in pasta. Or let them cool to room temperature before storing or freezing.