Roasting the cherry tomatoes coaxes out their natural sweetness.
It’s worth the timetrust us!
Put a large pot of water on to boil.
Photo: Sara Haas
Place tomatoes in a shallow baking dish or pan.
Add oil, salt and pepper and toss to combine.
Roast for 25 minutes.
Reduce oven temperature to 200 and continue cooking until the tomatoes are soft and juicy, about 15 minutes.
Meanwhile, cook tortellini according to package directions.
Add the roasted tomatoes to the drained tortellini and toss.
To make ahead
Refrigerate roasted tomatoes (Step 1) for up to 1 day.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
