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.