4 pts cherry tomatoes
extra virgin olive oil
freshly ground black pepper
20 fresh basil leaves cut into chiffonade
Preheat the oven to 400 degrees.
Toss the tomatoes lightly with olive oil on a baking sheet. Spread them out into one layer and sprinkle generously with kosher salt and pepper. Roast for 20-25 minutes, until the tomatoes are soft.
Transfer the tomatoes to a serving platter and sprinkle with basil and more salt. Serve hot or at room temperature.