Roasted Cherry Tomatoes with Herbs
Top toasted rustic bread slices with this appetizer.
- Servings: 12
Source: Martha Stewart Living, August 2006
- 2 pounds red and yellow cherry tomatoes (3 pints), stemmed if desired
- 4 sprigs fresh marjoram or oregano
- 6 tablespoons extra-virgin olive oil
- 1 teaspoon coarse salt
- 1/2 teaspoon freshly ground pepper
Preheat oven to 400 degrees. Put tomatoes, herbs, oil, salt, and pepper into a large bowl; toss to combine. Spread mixture on a rimmed baking sheet.
Roast until tomatoes begin to collapse, 35 to 45 minutes. Let cool completely.