Tomatoes are a true icon of summer. Sweet and juicy beyond belief during peak season, these little gems are just as good on their own as they are mixed into a dish. We love the following recipe for roasted cherry tomatoes from the pages of Let Me Feed You by Canadian baker Rosie Daykin. Let Me Feed You is a cookbook all about cozy recipes that are simple yet sophisticated (and always crowd-pleasing). Discover the easiest summer recipe you’ll ever try and a few genius ways to enjoy…

My favorite way to cook pretty much any vegetable is roasted at high temp on a cookie sheet. These little guys are wonderful as a side with meatloaf, tucked inside a sandwich or omelet or tossed with some pasta. So roast up a big tray and keep them in the refrigerator for the week. You won’t be sorry.

Roasted Cherry Tomatoes
Makes 4 to 6 servings 


4 cups (2 pints) cherry tomatoes
1 Tbsp olive oil
generous sprinkle of sea salt + pepper
1 tsp dried Italian seasoning


Preheat the oven to 400F. Line a cookie sheet with parchment paper.

Spread the tomatoes across the prepared cookie sheet. Drizzle with olive oil and sprinkle with the sea salt, pepper and dried herbs. Give the pan a couple of shakes to roll the tomatoes around and coat them in the oil and seasoning.

Bake for 20 minutes, until the tomatoes start to soften and shrink.

Remove from the oven and serve hot. Alternatively, allow to cool and store, covered, in the refrigerator for up to 3 days.

Excerpted from Let Me Feed You: Everyday Recipes Offering the Comfort of Home by Rosie Daykin. Copyright © 2019 Rosie Daykin. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

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