These tomatoes are so good you can eat them like candy, but they’re also perfect for adding to dishes that could use an extra burst of bright flavor, such as White Beans and Cabbage or a pasta dish. I found this recipe in Heidi Swanson’s cookbook Super Natural Every Day (highly recommended). I sometimes double the recipe and then store the extra in the fridge in a jar. Heidi claims they will keep for a week in the fridge, but good luck keeping them around that long; they’re delicious!

Ingredients
1 pint cherry tomatoes, stemmed and sliced in half
1/4 cup extra-virgin olive oil
1 tablespoon maple syrup (sugar can be substituted)
1/2 teaspoon Kosher or fine to medium grain sea salt

Directions
Heat the oven to 350 degrees F.
Place the tomatoes in a large baking dish or rimmed baking sheet.
In a small bowl, whisk together the olive oil, maple syrup, and salt.
Pour this mixture over the tomatoes and gently stir around with your hands to coat.
Arrange the tomatoes cut side up and roast on an upper rack (top third) in the oven for 45 to 60 minutes until tomatoes begin to shrink and the edges caramelize.

Makes about 1 cup or 6 ounces.