Few months back I had posted Linguine with Pesto & Roasted Tomatoes.  Have been a fan ever since, so definitely more recipes using roasted tomatoes coming up on this space so stay tuned. Now to the recipe…….. Ingredients:  2 cups of cherry/grape tomatoes1 teaspoon of dry oregano½ teaspoon of dry rosemarysalt & pepper to taste1 tablespoon of olive oilMethod: 

Preheat the oven to 275F. Cut the tomatoes in half & add the oregano, rosemary, salt pepper & olive oil to them. Mix well & marinate it for 10-15 mins.  Line a baking try with aluminium foil & arrange the marinated tomatoes on it with the open half facing up.  Place the tray in the preheated oven & bake for about 45 mins to 1 hr or till the tomatoes have lost their moisture & have shrink-ed. Allow them to cool completely & then transfer to air-tight container. Refrigerate to use within weeks or freeze for longer usage. 

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