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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