Ingredients
2 pints red and yellow cherry tomatoes
3 sprigs fresh basil
6 cloves garlic
1/2 cup extra-virgin olive oil
Salt and freshly ground pepper
Preparation
Heat oven to 300 degrees. Arrange tomatoes, basil, and garlic in a large cast-iron skillet. Pour the olive oil over tomatoes; toss to coat.
Transfer skillet to oven. Roast until tomatoes are soft, melted, and skins start to pop, about 40 minutes. Remove from oven, and season with salt and pepper. Serve warm or at room temperature.
