"In our house, we call the copious amount of cherry tomatoes, or agvaniot, we consume our 'daily kilo,' and aside from snacking on them or throwing them into salads, this is what I do with them the most. An olive oil–splashed roast in a hot oven yields a kitchen staple with a thousand applications, whether as a topper for labneh or a star turn in pasta."
(6 cups) cherry tomatoes, rinsed and dried
extra-virgin olive oil
kosher salt, plus more to taste
freshly ground black pepper
In This Recipe
Preheat the oven to 425F.
Dump the tomatoes on a large rimmed baking sheet, drizzle with olive oil, and sprinkle with the salt and black pepper. Give the baking sheet a shake to coat the tomatoes.
Roast until the tomatoes are shriveled and some of the juice releases onto the pan, 20 to 25 minutes (you don’t want to take these too far because then that juice will evaporate, and basically that juice adds the essence of tomato flavor straight from the heavens into anything it touches).
Allow the tomatoes to cool, and make sure to scrape up and use the slightly gelled juices that collect on the pan.
Note: To use as a hummus topping: Spoon 1 cup of the finished roasted tomatoes and their juices over 2 cups prepared hummus of your choice. Top with toasted pine nuts and serve.