Caramelized Cherry Tomatoes

Wash and dry the tomatoes. Place them on a baking sheet lined with silicone-coated parchment paper. Preheat the oven to 90°C (194°F). Bake for approximately 2 hours.

Heat olive oil in a saucepan. Peel the garlic and cut each clove into 2-3 pieces. Sauté in the oil for two minutes. Then carefully remove with a slotted spoon and transfer to a plate. Set aside until ready to use.

Place the tomatoes in the fragrant oil and sprinkle with sugar. Caramelize over medium heat for a couple of minutes. Pour in the wine vinegar and let it evaporate over high heat.

Place the tomatoes and oil in a small, pre-sterilized jar. Add the roasted garlic, thyme, lemon juice, lightly crushed black peppercorns, and a pinch of salt. Seal with a plastic lid and refrigerate.

Tired of boring marinades? Try our recipe for tomatoes and beets for the winter. This appetizer has a delightful, piquant flavor and rich aroma. It's delicious on its own or as a complement to roasted meat. Just be sure to slice the beets very thinly to ensure the marinade penetrates them perfectly. You can do this with a special slicer or a regular vegetable peeler. If the combination of tomatoes and beets seems a bit off-putting, try making a small batch, refrigerating it for a few days, and then tasting it. We're sure you'll love the results of this culinary experiment!

A wonderful appetizer. It looks very impressive and is quick to prepare! A very interesting combination of ingredients that are generally considered completely incompatible! These beautiful tomatoes can also be served as a healthy dessert for little ones.

Roasted cherry tomatoes are a delicious addition to Mediterranean dishes like pasta, risotto, fried calamari rings, or grilled fish. They also pair beautifully with our favorite potatoes or shashlik. They can also be served as a cold appetizer or on artisan bread bruschetta. They're incredibly easy to make. Roast them on the stems or without. Make a double batch—they'll be gone in no time!