Learn how to oven-roast your crop of summer cherry tomatoes. Roasted with olive oil and fresh.
3 1/2 cups ripe cherry tomatoes
2 tbs extra virgin olive oil
salt and pepper to taste
1 bunch fresh rosemary, about 3-4 tbs
1. Preheat oven to 375.
2. Cut cherry tomatoes in half. Pour the extra virgin olive oil on them, season with salt and pepper, mix well.
3. Lay tomatoes out in an even layer on a sheet pan.
4. Toss rosemary leaves on tomatoes.
5. Place in the hot oven for about 20-25 minutes or until some roast marks develop. Be careful not to burn.