Roasted Cherry Tomatoes

Copyright 2012 LtDan'sKitchen blogs

This side dish is something I've seen in a lot of magazines but is usually shown as being sauteed over high heat. This is actually one of the few times that I've seen a recipe where it gets baked also at high heat so I'm quite excited about this. Less of a stress when you are cooking for a crowd. Throw it in the oven and forget about it for 20 minutes and you are done. Don't forget it entirely though or you will end up with tomato sauce. Adapted from Ina Garten's recipe, there is really no set measurements. Definitely a side dish for newbies and even for those who know their way around a kitchen.

Roasted Cherry Tomatoes - Adapted*

4 pints cherry tomatoes, about 8 cups

olive oil

salt and pepper

chiffonade of basil leaves, about 10,

1. Preheat oven to 400°F.

2. In a large baking sheet, spread the tomatoes and drizzle with olive oil
    enough to coat them. Season with salt and pepper.

3. Bake for 15 to 20 minutes or until the tomatoes are soft. Gather the
    tomatoes and mix in half of the basil leaves. Transfer to a serving plate
    and top with the remaining basil leaves. Serve hot or at room
    temperature.

*Barefoot Contessa, Food Network Channels; Elegant and Easy episode.