- 4 pints cherry tomatoes
- Good olive oil
- Kosher salt
- Freshly ground black pepper
- 20 fresh basil leaves, chopped or julienned
- Sea salt
Preheat the oven to 400 degrees F.
Toss the tomatoes lightly with olive oil on a sheet pan. Spread them out into one layer and sprinkle generously with kosher salt and pepper. Roast for 15 to 20 minutes, until the tomatoes are soft.
Transfer the tomatoes to a serving platter and sprinkle with basil leaves and sea salt. Serve hot or at room temperature.