My love affair with roasted cherry tomatoes started in Italy. I was renting a room in an apartment in Rome back in 2012. I had a perfect view of a fantastic Mom & Pop pizza place across the street. Every morning I’d wake to the most beautiful aroma pushing its way into my room; robust and sweet, warm and homey, I’d lay in my bed, inhale, and smile so wide my jaw throbbed in pain. By mid-morning I was dashing across the street to buy a slice of pizza, or more like 4. The woman who owed the pizza joint wasn’t the friendliest person in the world, I think she hated me. Perhaps because I was too lazy to learn basic Italian. I pointed to what I wanted, licked my lips and showed her my cash. However, her constant scowl on her face soon became charming to me, and by the time I left Rome, she actually smiled at me. In my mind we were the very best of friends, after all who wouldn’t want an elderly lady who makes the best pizza in the world as their best friend? I’m digressing. Her pizza was covered from edge to edge with roasted cherry tomatoes, no cheese. I am not a fan of raw cherry tomatoes, but honestly, when they are roasted they’re extraordinarily flavorful. I make them all the time. I smear them on bread, on pizza, use them in omelets, eat them with cheese, toss them with pasta, place them over steamed veggies, and smash them in my ears.
Line a cookie sheet with parchment paper, toss the cherry tomatoes in olive oil, sea salt and roast in a hot oven 400 until brown, black, and deeply red. When they are cool, place in a jar with garlic and black pepper, and cover with olive oil. Thank me.