- One (12 oz. pkg.) cherry tomatoes, rinsed & patted dried
- Olive oil (about ¼ cup*)
- Garlic granules (about ½ tsp.*)
- Italian seasoning (about ½ tsp.*)
- Salt & pepper to taste (optional)
- Fresh torn basil leaves (optional)
*Amounts are approximate.
Preheat oven to 350 degrees F. Meanwhile, in a medium mixing bowl, toss the cherry tomatoes with just enough olive oil to coat. Then sprinkle garlic granules, Italian seasoning spice, and salt and pepper, if desired, over top. Gently toss. Place tomatoes onto a glass baking dish. Cover with foil to prevent splattering in oven. Roast covered tomatoes on middle oven rack for about 15 to 20 minutes until tomatoes are hot and are just beginning to burst open. Let cool slightly. Garnish with torn basil leaves before serving.
This versatile dish can be served hot over pasta or rice, as a vegetable side dish, or alongside roasted beef or chicken. Or the tomatoes can be roasted and cooled, then mixed with little mozzarella balls called Ciliegine and topped with basil to create a tasty and attractive appetizer.
Did you know that… Ciliegine is a traditional Italian type of cheese? It consists of small and smooth white balls of mozzarella that are made with pasteurized cow’s milk or sometimes with water buffalo’s milk.
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