Ingredients
2 pounds red and yellow cherry tomatoes (3 pints), stemmed if desired
4 sprigs fresh marjoram or oregano
6 tablespoons extra-virgin olive oil
1 teaspoon coarse salt
1/2 teaspoon freshly ground pepper
Preparation
Preheat oven to 400 degrees. Put tomatoes, herbs, oil, salt, and pepper into a large bowl; toss to combine. Spread mixture on a rimmed baking sheet.
Roast until tomatoes begin to collapse, 35 to 45 minutes. Let cool completely.
