- 1 quart cherry tomatoes (about 4 cups)
- 2 Tbsp. extra-virgin olive oil
- 1 Tbsp. minced garlic
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/4 cup basil, chopped
- 1/4 cup Parmesan cheese
Preheat oven to 400˚F. Place the tomatoes, olive oil and garlic in an 8-inch square baking dish. Toss everything together to coat. Season with salt and pepper. Bake for 20 minutes. The tomatoes should be plump and soft, but not mushy. Remove the tomatoes from the oven and top with Parmesan and basil. Serve hot or warm with crusty slices of bread, focaccia or crackers.
Recipe from P. Allen Smith’s Veggies & Herbs card collection, featuring 27 of Smith’s favorite herbs and vegetables, as well as corresponding recipes for a true garden-to-table experience. Browse this and other P. Allen Smith books and publications at www.pallensmith.com.