- Level: Easy
- Total: 25 min
- Prep: 5 min
- Cook: 20 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 109
- Total Fat
- 6 g
- Saturated Fat
- 1 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 5 g
- Sugar
- 9 g
- Protein
- 3 g
- Cholesterol
- 0 mg
- Sodium
- 833 mg
- Level: Easy
- Total: 25 min
- Prep: 5 min
- Cook: 20 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 109
- Total Fat
- 6 g
- Saturated Fat
- 1 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 5 g
- Sugar
- 9 g
- Protein
- 3 g
- Cholesterol
- 0 mg
- Sodium
- 833 mg
Ingredients
Directions
- 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.
