I have to admit that I've never been a huge fan of cherry tomatoes. I usually push them off to the side in my salads and pasta dishes. Then I tried roasted cherry tomatoes and my life changed.
Sweet, yet savory and slightly crisped--they are so delicious. I've been throwing them into everything.
Nom Nom!!
You' Need:
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.
Sprinkle with basil leaves and sea salt.
Sweet, yet savory and slightly crisped--they are so delicious. I've been throwing them into everything.
Nom Nom!!
You' Need:
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.
Sprinkle with basil leaves and sea salt.
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