Roasted & Marinated Cherry Tomatoes

Preheat the oven to 400°F (400°F) and line a quarter sheet pan with parchment paper.

Place the firm cherry tomatoes in a single layer on the pan and drizzle the extra‑virgin olive oil over them, tossing gently to coat evenly.

Cover the pan loosely with aluminum foil to retain moisture and prevent the skins from drying out.

Roast the tomatoes in the preheated oven for 35–40 minutes, stirring once halfway through to ensure even cooking.

Remove the pan from the oven and let the tomatoes cool to room temperature, about 10 minutes.

Using a small paring knife, carefully peel the skins off each cherry tomato; the skins should slip away easily after roasting.

Return the peeled tomatoes to the pan, add the minced garlic, a pinch of freshly cracked black pepper, the soy sauce, and the finely grated parmigiano reggiano.

Toss everything together gently over low heat (or off the heat) until the cheese melts slightly and creates a glossy glaze that coats the tomatoes.

Transfer the marinated tomatoes to a serving bowl, spreading them out in an even layer.

Scatter the torn fresh basil leaves over the top for a burst of color and aroma.

Serve immediately with warm, crusty bread for dipping, allowing guests to scoop up the flavorful tomatoes.

Optional: Let the mixture rest for 5 minutes before serving to allow the flavors to meld even more.