Roasted Cherry Tomatoes
- 4 pints cherry tomatoes, mixed sizes and colors
- Good olive oil
- Kosher salt and freshly ground black pepper
- 20 fresh basil leaves, cut into chiffonade
- Sea salt or fleur de sel
Preheat the oven to 400 degrees.
Toss the tomatoes lightly with olive oil on a baking sheet. 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 bowl and sprinkle with basil leaves and sea salt. Serve hot or at room temperature.
2001, Ina Garten, All Rights Reserved
Recipe courtesy of Patrick and Gina Neely