Ingredients:

  • 1 pint (300g) cherry tomatoes, halved
  • 2 tbsp (30ml) extra virgin olive oil
  • 4 cloves (20g) garlic, thinly sliced
  • ½ tsp (3g) kosher salt
  • ¼ tsp (1g) freshly cracked black pepper
  • 4 leaves (2g) fresh basil, chiffonade
  • 1 tsp (5ml) fresh lemon juice

Instructions:

  1. Preheat your oven to 425°F (220°C) and line a medium baking sheet with parchment paper.
  2. In a mixing bowl, toss the halved cherry tomatoes with olive oil, sliced garlic, salt, and pepper until every tomato is evenly glossed.
  3. Spread the mixture in a single layer on the baking sheet and roast for 15–20 minutes until the tomato edges soften and the garlic develops a mahogany-colored char.
  4. Remove from the oven and immediately drizzle with fresh lemon juice and scatter fresh basil leaves over the top.