Roasted Cherry Tomatoes
- 1 pint cherry tomatoes (yellow or red)
- Extra-virgin olive oil, for drizzling
- 1/2 teaspoon dried oregano, preferably Sicilian (zingermans.com)
- Fine sea salt and freshly ground pepper
Preheat oven to 500 degrees. Spread tomatoes on a rimmed baking sheet. Drizzle with oil. Sprinkle with oregano, and season with salt and pepper. Roast until tomatoes are wrinkled and just starting to burst, about 10 minutes.
SourceMartha Stewart Living, May 2009