Sherry cherry tomatoes

INGREDIENTS

• 1 tsp salt
• 3 tbsp olive oil
• 2 cloves garlic
• 1 onion
• 1 pint cherry tomatoes
• 2 tbsp red wine vinegar
• 1 tsp granulated sugar
• ½ tsp red bell peppers

TOOLS

• 1 knife
• 1 oven
• 1 roasting tin
• 1 mortar
• 1 skillet
• 1 baking dish
• 1 wooden spoon

Peel the onion and garlic with a knife, then chop them finely.

Preheat the oven to 375°F.

Roughly chop the red bell peppers.

Put the chopped red bell peppers in a roasting tin. Drizzle 1 tbsp of olive oil over the roasting tin and place it in the hot oven. Cook for 20 minutes to get roasted red bell peppers, then remove the roasting tin from the oven.

Crush the roasted red bell peppers using a mortar.

Drizzle 2 tbsp of olive oil over a skillet and turn on the heat. Add the chopped garlic and onions to the skillet and stir with a wooden spoon. Cook for 3 minutes; add cherry tomatoes and stir again with a wooden spoon. Add red wine vinegar, granulated sugar, crushed red bell peppers, and salt to the skillet and mix well with a wooden spoon to get coated tomatoes. Then turn off the heat.

Place the coated tomatoes in a baking dish. Put the baking dish in the hot oven and bake for 18 minutes. Then turn off the heat and remove the baking dish from the oven.

It’s ready to be served !