Oven-Roasted Garlicky Grape Tomatoes combine with creamy burrata and bright-flavored fresh basil for a simple take on fancy toast that’s hard to beat.
Ingredients
2 pints (4 cups) grape tomatoes, rinsed and patted dry
4 large cloves garlic, crushed
⅓ cup (80 ml) extra-virgin olive oil
¾ teaspoon coarse sea salt (I used pink Himalayan salt)
¼ teaspoon ground black pepper
Instructions
Preheat oven to 400F.
Toss together all ingredients and spread the tomatoes out onto a 9 by 13-inch casserole dish.
Roast for 20 minutes, tossing once halfway through.
Turn the oven down to 325F and roast another 40 minutes, tossing once halfway through.
Serve hot, at room temperature, or chilled.
Store leftovers covered in the fridge for up to 5 days (or make this ahead!).
Notes
Burrata, Basil, and Garlicky Grape Tomato Toast: For each slice of toast, you’ll need: ⅓ to ½ of a ball of burrata, ¼ cup Oven-Roasted Garlicky Grape Tomatoes, 1 teaspoon toasted pine nuts, a sprinkle of fresh basil chiffonade, and 1 teaspoon extra-virgin olive oil (or use the oil from the roasted tomatoes).
Recipe by An Edible Mosaic™ at https://www.anediblemosaic.com/oven-roasted-garlicky-grape-tomatoes/