La ricetta è semplicissima, l’avrete immaginata guardando la foto, ma se volete i dettagli fatevi guidare dai cristalli di sale…
olive oil 4 tbs
Paceco salt crystals (sicilian salt) 1 tbs
freshly ground black pepper
4 bunches of cherry tomatoes
Wash the whole bunches of cherry tomatoes without taking out the tomatoes from the sprig. Dry them and put them in a baking-pan covered with foil paper. Pre-heat your oven at 210 degrees celsius. Season the cherry tomatoes with oil, salt and freshly ground pepper. Bake for 7 minutes. They are ready to eat when the peels split.