1 container cherry tomatoes, halved (about 12-14 ounces)1 teaspoon kosher salt2 teaspoons olive oilChopped fresh basilFresh thyme leavesFreshly ground black pepper to taste
Preheat oven to 350 degrees. Place the tomatoes, cut side up, on a baking sheet with sides or in a roasting pan. Sprinkle with the salt and drizzle with the olive oil. Gently toss the tomatoes with a spatula to coat all sides. Sprinkle the freshly chopped herbs over the tomatoes, grind over some black pepper, and toss gently again.
Roast in the oven for 20-30 minutes. (Exact time depends on the tomatoes and can vary from oven to oven as well – check at 20 minutes.) The tomatoes should look cooked – juicy and just a bit wrinkly. Serve immediately or cool off a little and serve warm or at room temperature.
Linda Weisberg lives in Newton and is an excellent cook. She has lots of simple, delicious recipes and has graciously shared several of them with ShalomBoston.com. For two great examples, see her Layered Apple Cake and Baked Figs with Chevre.
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