Ingredients:

  • 2 pints (600g) cherry or grape tomatoes
  • 6 cloves (20g) garlic, peeled and smashed
  • 1 tbsp (15ml) extra-virgin olive oil
  • 1/2 tsp (3g) sea salt
  • 1/4 tsp (1g) cracked black pepper
  • 2 tbsp (8g) fresh basil leaves, chiffonade

Instructions:

  1. Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper to prevent the garlic from fusing to the metal.
  2. In a large mixing bowl, combine the whole cherry tomatoes and smashed garlic. Drizzle with the olive oil and sprinkle with salt and pepper. Toss gently until the tomatoes have a shimmering, thin coat of oil.
  3. Spread the mixture in a single layer on the baking sheet. Roast for 15–20 minutes, or until the skins are blistered and shriveled at the edges and several tomatoes have naturally burst.
  4. Remove from the oven and immediately stir in the fresh basil, allowing the residual heat to release the aromatic oils.