One dish that I make over and over again is roasted grape or cherry tomatoes. It's super easy and quick, and the resulting tomatoes are plump, flavorful, and bursting. I love this recipe because it can be used in many different ways. Serve at dinner with steak and potatoes or at breakfast with poached eggs and toast. Toss it into a bowl of mixed greens, goat cheese, and croutons for a hearty lunch salad or serve on crostini and slabs of fresh mozzarella for a delectable hors d'oeuvre. You can use this dish as the star of any vegetarian- or vegan-friendly meal, too.

Ingredients

3 tablespoons olive oil 2 teaspoons minced garlic 2 pints cherry or grape tomatoes 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 2 1/2 tablespoons chopped basil 2 1/2 tablespoons chopped parsley

Directions

Preheat the oven to 375°F. In a baking dish, toss together the olive oil, garlic, tomatoes, salt, and pepper. Roast for 35-40 minutes, or until the tomatoes are bursting and juicy. Toss with the herbs and serve immediately, or let cool and enjoy at room temperature.