Products used: Olio Santo Extra Virgin Olive Oil, Quarter Sheet Pan, Stonewashed Linen Napkins, Tellicherry Peppercorns, PepperMate Pepper Mill, Hotel Silver Vintage Kitchen Spoons, Basketweave Placemat, Oval Serving Platter
Ingredients
4 pints cherry tomatoes
Olio Santo Olive Oil
Kosher salt
Freshly ground black pepper
20 fresh basil leaves, cut into chiffonade
Sea salt or fleur de sel
Directions
Preheat the oven to 400 degrees.
Toss the tomatoes lightly with olive oil on a baking sheet. Spread them out into one layer and sprinkle generously with kosher salt and pepper. Roast for 15 to 20 minutes, until the tomatoes are soft.
Transfer the tomatoes to a serving platter and sprinkle with basil leaves and sea salt. Serve hot or at room temperature.
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