~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.