oven roasted cherry tomatoes
~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.
Enjoy!
~Melissa
Delicious! Such a great summer treat! 🙂
these little multi-colored tomatoes are sweet as candy when they’re roasted in the oven! 🙂
oooh, uuuhhhhh yummm! my tomato plants have gone dormant because of the heat, but once they come back i will definitely be making this~!~~
you’re going to love it! 😉
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.
darn chipmunks! 😉
These would be really good on a margherite pizza and for gazpacho. Thanks.
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