Wednesday, August 24, 2011

Roasted Tomatoes with Basil

Sometimes I forget to post the simple things. But sometimes the simple things are the best, especially when they are in season like these tomatoes. This is a super quick side dish that comes together in minutes but tastes delicious. I used cherry tomatoes but little heirlooms or grape tomatoes would also be good. Just make sure the tomatoes are ripe and sweet. The fresh basil is optional (I just happen to have a ton in my garden) or you could try other herbs as well.

Roasted Tomatoes with Basil
Servings: 4

2 pints tomatoes (cherry, grape, or heirloom)
Extra-virgin olive oil
Fresh basil (or other herbs), optional

Preheat the oven to 425°. Place the tomatoes in a single layer on a baking sheet. Drizzle with olive oil and toss to coat. Season with salt and pepper. 

Bake at 425° for 10-15 minutes or until the skins just begin to shrivel. Season with extra salt and pepper to taste. Top with fresh herbs, if desired.

Source: A Much Kneaded original

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