Roasted Cherry Tomatoes

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

  • Servings: 12

Source: Martha Stewart Living, May 2009


  • 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


  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.


Be the first to comment!