Ingredients:

  • 1 pint (300g) cherry tomatoes, halved
  • 4 cloves (12g) garlic, minced or smashed
  • 2 tbsp (8g) fresh basil leaves, chiffonade
  • 2 tbsp (30ml) extra virgin olive oil
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) freshly cracked black pepper

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. In a large mixing bowl, combine the halved cherry tomatoes, minced garlic, olive oil, salt, and pepper. Toss thoroughly until every tomato face is shimmering with oil.
  3. Spread the mixture onto a parchment-lined baking sheet, placing the tomatoes cut-side up to encourage caramelization and prevent boiling.
  4. Roast for 15–20 minutes until the tomato skins are shriveled and the garlic is golden brown.
  5. Remove from the oven and immediately toss with fresh basil while the tomatoes are still sizzling.