Ingredients
2 pints cherry tomatoes
Good olive oil (I used Kalamata Olive Oil)
Kosher salt
Freshly ground black pepper
10 fresh basil leaves, chopped
Sea salt
1 Tablespoon Fresh rosemary, chopped
1 Tablespoon Fresh thyme, chopped
1/2 Tablespoon Garlic, minced
1/2 Teaspoon Lemon Zest (optional)
Lemon Juice (optional)
Preparation
Preheat the oven to 400 degrees F.
Toss the tomatoes lightly with olive oil on a sheet pan. Spread them out into one layer and sprinkle generously with kosher salt, pepper. Add the minced garlic, chopped rosemary and thyme; tossing the tomatoes lightly to coat the ingredients equally. Roast for 15 to 20 minutes, until the tomatoes are soft.
Transfer the tomatoes to a serving platter and sprinkle with basil leaves and sea salt. Serve hot or at room temperature.
I like to add a bit of fresh squeezed lemon juice, and a 1/2 teaspoon of lemon zest after the tomatoes have been plated.
