Roasted Cherry Tomatoes

This simplest of side dishes tastes complements almost any main dish. Although it tastes best with vine-ripened summer cherry tomatoes, it’s also delicious with dead-of-winter grape tomatoes.

INGREDIENTS

  • 4 pints cherry tomatoes

  • About 1 Tablespoon extra virgin olive oil

  • Kosher salt and freshly ground black pepper to taste

  • 20 fresh basil leaves, cut into chiffonade 

PROCEDURE

  1. Preheat the oven to 400 degrees F.

  2. 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.

  3. Transfer the tomatoes to a serving platter and sprinkle with basil leaves. Serve hot or at room temperature.

RecipesSusan JohnsonComment