Roasted Cherry Tomatoes
Published January 1, 2016
Ingredients
4 cups cherry tomatoes, rinsed and patted dry
2 tbsp. extra virgin olive oil
¼-½ tsp. coarse kosher salt
¼ c. fresh basil leaves, torn in half
2 cloves garlic, peeled and quartered
Directions
Heat oven to 450 degrees.
In a medium bowl, toss together cherry tomatoes, olive oil, salt, basil leaves and garlic. Turn mixture out onto a baking pan and roast for 15 minutes or until tomatoes collapse and mixture is fragrant.
Using a slotted spoon, transfer tomatoes to a medium bowl. Place pan with juices back in the oven and continue to bake until they are thickened, three to four minutes.
Pour reduced juices onto tomatoes; cool and serve.
Makes six to eight servings as a topping for bruschetta or baked or broiled fish.