Ingredients:

  • 2 pints (500g) cherry tomatoes
  • 4 cloves (20g) garlic, minced
  • 3 tbsp (45ml) extra-virgin olive oil
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) freshly cracked black pepper
  • 2 tbsp (5g) fresh basil leaves, chiffonade
  • 1 tsp (2g) lemon zest

Instructions:

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper. In a large mixing bowl, combine cherry tomatoes, minced garlic, and olive oil. Toss gently to coat, then fold in salt and pepper.
  2. Spread the tomatoes in a single layer on the baking sheet, ensuring they are not overcrowded. Roast for 15-20 minutes until the skins are blistered and shriveled, and the garlic is golden.
  3. Remove the pan from the oven and immediately stir in the fresh basil and lemon zest while the tomatoes are still sizzling.