Roasted tomato umami-bombs perfect for eating with crusty bread, or tossed with fresh pasta.
Appetizer, Sauce, Side Dish, Snack
Author: Michael Monson
15 to 20ounces“Cherub”, grape, or cherry tomatoes
4 to 5clovesgarlic, smashed and peeled
2 to 3tablespoonsextra virgin olive oil
2tablespoonsfresh basil, chiffonade
salt to taste
Preheat oven to 400 F. Slice the tomatoes in half lengthwise and arrange them cut-side-up on the baking sheet. Place smashed garlic cloves (broken but still mostly whole) amongst the sliced tomatoes. Drizzle with olive oil, and season with salt. Bake at 400 F for 20 to 30 minutes, until the tomatoes are very wilted, and starting to caramelize. Taste for seasoning, and top with fresh basil. Serve warm or at room temperature with grilled bread, or tossed with cooked pasta.