Serve these tomatoes over grilled or toasted rustic bread; spread any oil remaining in the skillet over the bread before grilling.
- Servings: 6
Source: Martha Stewart Living, July/August 1998
- 2 pints red and yellow cherry tomatoes
- 3 sprigs fresh basil
- 6 cloves garlic
- 1/2 cup extra-virgin olive oil
- Salt and freshly ground pepper
Heat oven to 300 degrees. Arrange tomatoes, basil, and garlic in a large cast-iron skillet. Pour the olive oil over tomatoes; toss to coat.
Transfer skillet to oven. Roast until tomatoes are soft, melted, and skins start to pop, about 40 minutes. Remove from oven, and season with salt and pepper. Serve warm or at room temperature.