1 1/2 pounds cherry tomatoes, stemmed (about 4 cups)
1 1/2 tablespoons olive oil
Scant 1/2 teaspoon kosher salt
2 tablespoons fresh basil leaves, stacked 4 or 5 at a time, rolled-up and thinly sliced across
Place rack in center of oven. Preheat to 500 degrees F. Place tomatoes in the smallest pan that will hold them comfortably. Add the oil and rub it over the tomatoes and pan. Sprinkle with salt. Roast for 10 minutes. Shake the pan to move the tomatoes around. Roast for 15 minutes more. Add the basil, toss lightly and serve.
Serves 3 as a side dish.
From “Vegetable Love,” by Barbara Kafka, Artisan Books, New York, 2005.
