Ingredients:

  • 2 pints (600g) cherry or grape tomatoes
  • 1/3 cup (80ml) extra virgin olive oil
  • 4 cloves (20g) garlic, thinly sliced
  • 1 tsp (6g) kosher salt
  • 1/2 tsp (1g) freshly cracked black pepper
  • 1/4 cup (10g) fresh basil leaves, torn
  • 1/2 tsp (2g) red pepper flakes
  • 1/4 cup (30g) grated Parmesan cheese

Instructions:

  1. Wash the cherry tomatoes and pat them completely dry.
  2. Slice the garlic thinly into chips.
  3. Preheat the oven to 400°F (200°C).
  4. Toss the tomatoes, olive oil, salt, and pepper directly in an oven-safe skillet or on a rimmed baking sheet.
  5. Roast for 15–20 minutes until the skins wrinkle and approximately 70% of the tomatoes have burst open.
  6. Remove from the oven and immediately stir in the sliced garlic and red pepper flakes; let the residual heat cook the garlic for about 2 minutes.
  7. Use the back of a fork or a potato masher to gently press down on any remaining whole tomatoes to release their juices.
  8. Remove from heat and fold in the torn fresh basil.