Recipe by Ina Garten
Her recipe is made with 4 pints and serves 8, so this version is only enough for 2.
1 Pint Cherry Tomatoes
Good Olive Oil
Kosher Salt
Freshly ground Black Pepper
5 fresh Basil leaves, chopped or julienned
Sea Salt
Preheat the oven to 400 F. Toss the tomatoes lightly with olive oil on a sheet pan. Spread them out into one layer and sprinkle generously with kosher salt and pepper. Roast for 15 to 20 minutes, until the tomatoes are soft. Transfer the tomatoes to a serving platter and sprinkle with basil leaves and sea salt. Serve over the Spaghetti Squash.