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Roasted Cherry Tomatoes

Photo: James Merrell

  • 4 pints cherry tomatoes
  • Good olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 20 fresh basil leaves, cut into chiffonade
  • Sea salt or fleur de sel

Preheat the oven to 400 degrees.

Toss the tomatoes lightly with olive oil on a baking sheet. Spread them out into one layer and sprinkle generously with kosher salt and pepper. 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

Copyright 2001, Barefoot Contessa Parties! by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved

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