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 .

　　

Ingredients

Makes about 1 1/4 cups

　　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

　　

Step 1

1. Line a rimmed baking sheet with foil, making sure to cover the inside of the rim. Adjust an oven rack to the middle position and preheat the oven to 425°F/220°C.

　　

Step 2

2. Poke the tomatoes with a paring knife to allow steam out during cooking. Place them in a large bowl and season with salt and pepper. Add the oil, vinegar, sugar, Worcestershire sauce, garlic, and Aleppo pepper and rub over the tomatoes with your fingertips, making sure the ingredients are well combined.

　　

Step 3

3. Spread the tomatoes in an even layer on the prepared baking sheet. Roast until the tomatoes are broken down and caramelized, 45 to 60 minutes, stirring twice during cooking. Transfer to a cooling rack and cool to room temperature before using.

　　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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　　Recipe from The Quinoa [Keen-Wah] Cookbook, by Maria del Mar Sacasa, Copyright © 2015, published by HarperWave.