Tomatoes, Roasted Cherry

By KeyIngredient

Ina Garten Barefoot Contessa Parties Page 85
Serves 8

Ingredients

• 4 pints cherry tomatoes
• good olive oil
• kosher salt
• freshly ground black pepper
• 20 fresh basil leaves, cut into chiffonade
• sea salt or fleur de sel

Preparation

Step 1

Preheat oven to 400 F.

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 platter and sprinkle with basil leaves and sea salt.

Serve hot or at room temperature.

Note - it's fun to mix red, yellow, and orange cherry tomatoes as well as pear tomatoes for this dish.