A great way to use up your excess of cherry tomatoes. Slow-cooked to bring out their natural sugars. Eat as a snack or top off salads.
2 pints cherry tomatoes
1/2 Tbsp extra virgin olive oil
1/2 Tbsp GF balsamic vinegar (or mix a lighter GF vinegar with Worcestershire sauce)
pinch of sea salt and fresh ground pepper
Preheat oven to 300 degrees Fahrenheit.
Rinse and pat dry the cherry tomatoes. Toss in a bowl with olive oil, vinegar, salt and pepper.
Place on a parchment lined cookie sheet and bake for about 2 to 2 and half hours, or until the edges just begin to crisp. Let cool, and pop one in your mouth!