Name: Sweet and Tangy Roasted Tomatoes
Yield: Makes about 1 1/4 cups
Ingredients: 2 dry pints (20 ounces/600 grams) grape or cherry tomatoes; Salt and freshly ground black pepper; 1/4 cup (2 ounces/60 milliliters) olive oil; 2 tablespoons balsamic vinegar; 2 tablespoons dark brown sugar; 2 tablespoons Worcestershire sauce; 2 garlic cloves, minced; 1 teaspoon Aleppo pepper or red pepper flakes

These tomatoes are doused in a mixture of balsamic vinegar, brown sugar, Worcestershire, and garlic before going into the oven. The results are melt-in-your-mouth tomatoes with flavors reminiscent of homemade ketchup. Use it in Charred Romaine Greek Salad With Quinoa-Crusted Feta .

Cooks' Note

Refrigerate in an airtight container for up to 1 week. Warm in a small skillet or in the microwave prior to using.

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