5 min
20 min
4 - 6 pers
Ingredients
- 1 pint locally grown organic, baby heirloom tomatoes
- 2 Tbsp Arlotta's Rosemary infused olive oil plus more for drizzling, see note
- 2 cloves garlic minced
- 3 Tbsp chopped fresh basil divided
- Salt and pepper to taste
- Arlotta Lambrusco Wine Vinegar
Directions
Step 1
Preheat oven to 400°F.
Step 2
Place tomatoes in a 9×13 glass roasting dish. Drizzle with olive oil, add the garlic, half the basil, salt and pepper. Gently mix ingredients together in the dish by simply swishing the dish from side to side, moving the ingredients around until well coated.
Step 3
Roast for 15 to 20 minutes or until the tomatoes have wrinkled and the skin has popped. Remove from oven and transfer to a serving dish, juices and all. Top with remaining basil and, if desired, more olive oil. Serve warm.
Drizzle our Lambrusco wine vinegar on top!