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Quick Roasted Cherry Tomatoes

Last year I discovered the beauty of slow-roasted cherry tomatoes, but on a weeknight when I just gotta eat NOW and still want deliciousness, quick-roasted cherry tomatoes more than satisfy. These beauties get tossed in olive oil and spices, get a quick roasting, and then slide on to the pasta in no more than 30 minutes. The roasting intensifies the sweetness of the tomatoes, and creates a sauce that is just bursting with flavour.

Cook Time 25 minutes

Ingredients

  • 2 cups cherry tomatoes
  • 3 Tbsp olive oil
  • 1 clove minced garlic
  • 2-3 small strips lemon peel
  • 1-2 basil stems
  • fresh ground pepper, to taste
  • coarse sea salt, to taste
  • small handful torn basil leaves

Instructions

  1. Preheat oven to 425.

  2. Rinse, de-stem, and pat dry the tomatoes. Toss in a bowl with remaining ingredients, except basil leaves.

  3. Place ingredients in a cast iron pan, or baking sheet with sides.

  4. Roast for 20-25 minutes, stirring halfway. Check on them towards the end - they should start to get jammy, but you want to be careful that the sugars and oil don't get burnt to the bottom of the pan. Once finished, remove the basil stem and lemon peel, and stir in the fresh basil leaves.

  5. Serve immediately on pasta.