This is a variation on the simple tomato basil salad I made a few days ago. I was inspired by Hey, That Taste’s Good’s roasted tomatoes recipe ( here ) and decided to roast my cherry tomatoes too! Since I still had so much fresh basil, I went with just basil instead of adding a variety of herbs. The roasting process caramelizes the tomatoes so they’re sweeter – in fact, it almost tastes like I’m eating sundried tomatoes. They were so delicious, I polished them off before the rest of my food was ready!
- ½ lb (2 cups) of cherry or grape tomatoes
- 6 cloves of garlic, minced
- 2 tablespoons of fresh basil, finely chopped
- 2 tablespoons of olive oil
- salt to taste