Ingredients:

  • 2 pints (500g) cherry or grape tomatoes
  • 3 tbsp (45ml) extra virgin olive oil
  • 6 cloves (18g) garlic, minced
  • 1 tsp (6g) kosher salt
  • 1/2 tsp (3g) cracked black pepper
  • 1/2 tsp (2g) dried oregano
  • 1/4 cup (15g) fresh basil leaves

Instructions:

  1. Preheat the oven to 400°F (200°C). Halve the cherry tomatoes lengthwise.
  2. In a large mixing bowl, toss the halved tomatoes with olive oil, minced garlic, salt, pepper, and dried oregano, stirring gently to ensure the garlic adheres to the cut side of the tomatoes.
  3. Spread the mixture in a single layer on a parchment-lined rimmed sheet pan.
  4. Roast for 20–25 minutes until the skins slightly shrivel and the edges turn a deep, caramelized mahogany, and the garlic is golden.
  5. Remove the pan from the oven and immediately fold in the torn or chiffonade fresh basil leaves, allowing the residual heat to wilt them slightly.