Six Servings

I was introduced to roasted cherry tomatoes by a friend in London who often served them with their stems as an attractive and delicious side dish. I like to season them with oregano, but other herbs like thyme or basil are equally good.

1 ½ pounds cherry or grape tomatoes or 2 pints,  rinsed and drained

1 ½  tablespoons dried oregano

2 ½ tablespoons virgin olive oil

1 teaspoon salt

¼ teaspoon freshly ground black pepper

1. Preheat the oven to 400 degrees. Arrange the cherry tomatoes in one layer in a non-reactive pan (not aluminum). Prick the tomatoes lightly with the tip of a small knife or a fork.

2. Sprinkle the oregano and drizzle the olive oil evenly over the tomatoes and roast for 30 to 35 minutes until soft and tender. Spoon into a bowl or  serve on plates.

© Copyright Nina Simonds 2009.