January 12, 2004

Roasted Cherry Tomatoes


8 ounces cherry tomatoes, halved
Scant teaspoon kosher salt
1 teaspoon olive oil


1. Position an oven rack in lower third of oven, and heat oven to 350 degrees. Line a jelly-roll pan or a baking sheet with foil. Place tomatoes on foil, cut side up.

2. Sprinkle tomatoes with salt and oil, and bake 30 minutes. Remove from heat and allow to come to room temperature before serving. Serve with Baked Ricotta.

Yield: 4 to 6 servings

Time: 40 minutes, plus cooling time

Courtesy of The New York Times, January 7, 2004

Posted by dahl at January 12, 2004 10:38 AM
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