Ingredients:

  • 2 pints (600g) cherry tomatoes
  • 2 tbsp (30ml) extra-virgin olive oil
  • 4 cloves (12g) garlic, minced
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) cracked black pepper
  • 1 tsp (2g) dried oregano
  • 2 tbsp (8g) fresh basil leaves
  • 1 tbsp (15ml) fresh lemon juice

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. In a large mixing bowl, combine the whole cherry tomatoes, olive oil, minced garlic, salt, pepper, and dried herbs. Toss gently with a spatula until the tomatoes are evenly coated.
  3. Spread the tomatoes in a single layer on a parchment-lined baking sheet, ensuring they are not overcrowded to allow for proper air circulation.
  4. Roast for 15–20 minutes until the skins wrinkle and pop and the garlic turns a light golden brown.
  5. Remove from the oven and immediately drizzle with fresh lemon juice.
  6. Scatter fresh basil over the top while the tomatoes are still hot to release the basil's oils.