New This Month

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.

Reviews Add a comment

  • MS112580279
    5 JUN, 2010
    This is SO easy and delicious! A great way to use up cherry tomatoes.