Roasted Cherry Tomatoes Recipe | Ina Garten
Difficulty: Simple
Makes: 8 portions
Nutrition (per serving)
Serving: 1 of 8
Calories: 54
Fat: 3 g
Saturated Fat: 0 g
Carbs: 7 g
Fiber: 2 g
Sugar: 5 g
Protein: 2 g
Cholesterol: 0 mg
Sodium: 417 mg
Total Time: 25 min
Prep Time: 5 min
Cook Time: 20 min
- 4 pints cherry tomatoes
- High-quality olive oil
- Kosher salt
- Freshly cracked black pepper
- 20 fresh basil leaves, finely sliced or chopped
- Sea salt, for finishing
Instructions:
- Heat the oven to 400F.
- Lightly coat the cherry tomatoes with olive oil on a baking sheet, spread them in a single layer, and season generously with kosher salt and freshly cracked black pepper. Roast for 1520 minutes, until the tomatoes are soft and starting to release their juices.
- Transfer the roasted tomatoes to a platter, scatter with the chopped basil and a pinch of sea salt, and serve hot or at room temperature.
