Serves: 4
Total Calories: 310

2 1/2 pounds round, plum, cherry, or grape tomatoes
4 cloves garlic, very finely chopped
salt
pinch of crushed red pepper
1/2 cup olive oil
1/2 cup chopped fresh basil, parsley, or other herbs

1 Place a rack in the center of the oven. Preheat the oven to 400° F. Oil a 13 × 9 × 2-inch nonreactive baking pan.

2 Coarsely chop round or plum tomatoes into 1/2-inch pieces. Cut cherry or grape tomatoes into halves or quarters.

3 Spread the tomatoes in the pan. Sprinkle with the garlic, salt, and crushed red pepper. Drizzle with the oil and stir gently.

4 Roast 30 to 45 minutes or until the tomatoes are lightly browned. Remove the tomatoes from the oven and stir in the herbs. Serve hot or at room temperature.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 310
Calories from Fat: 240

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* Sauces
Abruzzo-Style Ragù
Bologna-Style Ragù
Butter and Sage Sauce
Béchamel Sauce
Duck Ragù
Fake Meat Sauce
Fontina Cheese Sauce
Fresh Tomato Sauce
Garlic Sauce
Green Sauce
Holy Oil
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Molise-Style Pepper Sauce
Neapolitan Ragù
Olive Oil Mayonnaise
Olive Sauce
Orange Mayonnaise Sauce
Parsley and Egg Sauce
Pink Sauce
Pizzaiola Sauce
Porcini and Meat Ragù
Pork Ragù with Fresh Herbs
Rabbit or Chicken Ragù
Red Pepper and Tomato Sauce
Roasted Tomato Sauce
Sausage Ragù
Sicilian Garlic and Caper Sauce
Sun-Dried Tomato Sauce
Tomato Sauce with Onion
Tomato Sauce, Sicilian Style
Tomato Sauce, Tuscan Style
Truffled Meat Ragù
Tuscan Meat Sauce