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Too Many Tomatoes. A Good Thing.Roasted Cherry Tomatoes
4 pints cherry tomatoes
good olive oil
kosher salt
freshly ground black pepper
20 fresh basil leaves, julienned
sea salt
Preheat the over to 400 F.
Toss the tomatoes lightly with olive oil on a sheet pan. Spread them
out into one layer and sprinkle generously with kosher salt and pepper.
Roast for 15 to 20 minutes, until the tomatoes are soft.
Transfer the tomatoes to a serving platter and sprinkle with basil leaves and
sea salt. Serve hot or at room temperature.
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