Roasted Cherry or Campari Tomatoes
24 cherry tomatoes (6 per person) or 12 Campari Tomatoes (3per person)
2 tablespoons olive oil
3 cloves of garlic, peeled and finely chopped
19 fresh Basil leaves, chopped or made into a chiffonade
Salt and freshly ground pepper
YIELD: 4 servings
COURSE: Vegetables and Sides
- Preheat the oven to 375 degrees F. Place the tomatoes on a small baking sheet and drizzle with the olive oil. Sprinkle with salt and pepper. Sprinkle the chopped garlic over the tomatoes.
- Roast the tomatoes in the oven for 10-15 minutes, or until they begin to split.
- Transfer the tomatoes to a serving platter and sprinkle with basil leaves and more salt. Serve hot or at room temperature.