HERB-ROASTED CHERRY TOMATOES

• 1 lb cherry tomatoes, cut into halves

• 2 T Emily G’s Roasted Red Pepper Jam

• 3-4 T olive oil

• 1 T fresh parsley, chopped

Preheat the oven to 350°. Toss the tomatoes and jam with the olive in a medium bowl. Season with salt and pepper to taste. Place the mixture in a shallow baking dish. Bake for 1 hour or until tender and slightly brown around the edges. Toss with the parsley and serve.

Option: For a delicious take on caprese salad, pour the hot tomatoes over spinach or arugula to wilt. Top with freshly grated parmesan and a drizzle of balsamic vinegar.

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