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Roasted Cherry Tomatoes

6

Use this recipe to top our Ricotta with Roasted Cherry Tomatoes on Crostini.

  • Servings: 12

Source: Martha Stewart Living, May 2009

Ingredients

  • 1 pint cherry tomatoes (yellow or red)
  • Extra-virgin olive oil, for drizzling
  • 1/2 teaspoon dried oregano, preferably Sicilian
  • Fine sea salt and freshly ground pepper

Directions

  1. 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.

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