Roasted Cherry Tomatoes

By Margi Lenga Kahn, Special to the Jewish Light


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


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.