1 pound grape or cherry tomatoes, halved

3 cloves garlic, minced

1 tablespoon minced fresh oregano

¼ cup extra virgin olive oil

Kosher salt

Freshly ground black pepper


Preheat the oven to 425ºF. Combine the tomatoes, garlic, oregano, oil, and a generous pinch of salt and pepper in a large bowl and gently toss to coat. Spread on a baking tray and roast for about 15 minutes, or until juicy and tender. Transfer to a bowl and serve immediately.


Serves 4. Nice as a side dish or tossed with pasta. Line the baking tray with foil or parchment for ease of cleaning.