Serve these tomatoes with toasted baguette slices.
Roasting tomatoes makes them sweeter, so you may need to add more salt to this dish than you think! Make sure to taste and season well.
Feel free to use fresh rosemary here too, or try using garlic scapes instead of the chives.
- 1 pint grape tomatoes, halved
- 1 teaspoon olive oil
- ½ teaspoon crushed dried rosemary
- Coarse salt and ground pepper
- ¼ cup coarsely chopped fresh chives
Preheat oven to 450 degrees. On a rimmed baking sheet, toss tomatoes, oil, and rosemary. Season with salt and pepper. Roast until tomatoes are browned on bottom and begin to collapse, about 15 minutes. Toss with chives.