Friday, October 1, 2010

Roasted Grape Tomatoes

I made these for breakfast this morning (minus the balsamic vinegar) - yum!  With all the rain we had yesterday (5"!), I thought I had better pick all my grape tomatoes before the skins split from absorbing too much water too quickly.  A number of them had already split, but they worked well in this recipe.

2 c. grape tomatoes, washed
1-2 t. olive oil
Sea salt and freshly ground pepper, to taste
4-5 fresh basil leaves, cut in thin strips
Balsamic vinegar, optional

Preheat oven to 400 degrees.  Rub olive oil on a 9x9" baking dish.  Add tomatoes, olive oil, salt and pepper.  Toss to coat evenly.  Roast in oven for approximately 15 minutes until plump and just about to burst.  Remove from oven and drizzle with basil and balsamic vinegar (optional).

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