Ingredients
- 2 pounds (6 cups) cherry tomatoes, rinsed and dried
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon kosher salt, plus more to taste
- ¼ teaspoon freshly ground black pepper
Preparation
Step 1
Preheat the oven to 425°F.
Step 2
Dump the tomatoes on a large rimmed baking sheet, drizzle with the olive oil, and sprinkle with the salt and pepper. Give the baking sheet a shake to coat the tomatoes. Roast until the tomatoes are shriveled and some of the juice releases onto the pan, 20 to 25 minutes (you don’t want to take these too far because then that juice will evaporate, and basically that juice adds the essence of tomato flavor straight from the heavens into anything it touches). Allow the tomatoes to cool, and make sure to scrape up and use the slightly jellied juices that collect on the pan.
