oven roasted cherry tomatoes

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~oven roasted cherry tomatoes~

“A world without tomatoes is like a string quartet without violins.” – Laurie Colwin

4 pints cherry tomatoes in various colors

extra virgin olive oil

coarse sea salt

freshly ground black pepper

a handful of fresh basil leaves, coarse chopped

Coat tomtoes with olive oil and spread evenly on a jellyroll pan. Sprinkle generously with salt and pepper. Roast for 20 minutes at 400 degrees F. until soft. Transfer to a pretty serving platter and sprinkle with basil and a little more salt. Serve warm or at room temperature. We love these drizzled with a little balsamic vinegar and as a topping on baguette or Italian bread that has been spread with cream cheese.



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  8 comments for “oven roasted cherry tomatoes

  1. Chantelle
    July 25, 2011 at 11:09 am

    Delicious! Such a great summer treat! 🙂

    • Melissa
      July 25, 2011 at 11:21 am

      these little multi-colored tomatoes are sweet as candy when they’re roasted in the oven! 🙂

  2. July 26, 2011 at 9:21 pm

    oooh, uuuhhhhh yummm! my tomato plants have gone dormant because of the heat, but once they come back i will definitely be making this~!~~

    • Melissa
      July 26, 2011 at 9:23 pm

      you’re going to love it! 😉

  3. August 1, 2011 at 8:23 am

    I love roasting the small cherry tomatoes. This year I haven’t gotten a single cherry as chipmunks are eating them as fast as they ripen.

    • Melissa
      August 1, 2011 at 9:11 am

      darn chipmunks! 😉

  4. Ruth Cobb
    April 26, 2014 at 1:35 pm

    These would be really good on a margherite pizza and for gazpacho. Thanks.

    • Melissa
      May 3, 2014 at 11:09 am

      Ooh! yes! great ideas, Ruth! I agree. Or how about oven roasted tomato caprese? YUM! 🙂 Thanks for visiting me. I so enjoy your comments! XOXO ~M

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