12 ounces cherry and/or other miniature tomatoes (such as roma or pear)
2 tablespoons olive oil or cooking oil
1/4 cup snipped fresh basil
1/4 teaspoon salt
1/8 teaspoon black pepper
1 tablespoon minced garlic

1. Line a 13×9x2-inch baking pan with foil. Wash tomatoes; remove and discard stems. Pat tomatoes dry with paper towels. Pour the olive oil into prepared pan. Roll tomatoes in oil to coat. Sprinkle with snipped basil, salt, pepper, and garlic.
2. Bake in a 425 degree F oven about 15 minutes or just until skins begin to split, stirring once. If desired, sprinkle with additional snipped fresh basil and garnish with fresh basil sprigs. Makes 4 to 6 servings.