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Prep Time: 5 Minutes Cook Time: 60 Minutes |
Ready In: 65 Minutes Servings: 3 |
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These tiny tomatoes give a burst of concentrated tomato flavor to just about anything... pizza, salads, pasta sauces, as an accompaniment to roasted meat or fish, or just plain, hot out of the oven... I can eat them like popcorn! I especially like them atop a salad of spring greens with warmed goat cheese... Divine! And since these little tomatoes are available year round, it's a great way to enjoy tomatoes even in the winter. Ingredients:
1 pint grape tomatoes (i like to use both red and yellow tomatoes, you can also use cherry tomatoes) |
3 tablespoons extra virgin olive oil |
1 teaspoon kosher salt or 1 teaspoon sea salt |
freshly ground black pepper |
2 tablespoons fresh basil, chopped or 2 teaspoons dried basil |
Directions:
1. Heat oven to 250-275.
2. Toss all ingredients in bowl, stirring to coat.
3. Line baking sheet with parchment or foil.
4. Spread tomatoes in single layer on baking sheet.
5. Bake for approximately one hour, or until skins have shriveled slightly and juices are caramelized.
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