1. Toss a pint of cherry tomatoes with a tablespoon or so of olive oil and place uncovered in a shallow pan in a 400 degree oven. Season with salt and pepper (I use Vege-Sal, which I will blog about some day). Bake for 20 minutes with the oven door closed, and another 5-10 minutes with it open until the tomatoes are slightly browned. (I like to do this to dry out the tomatoes a bit — it intensifies the flavor.)
2. Combine the roasted tomatoes with a can of good quality tuna and about 5 chopped basil leaves. Drizzle with a bit of olive oil and season to taste.
And there you have it. Serve with a piece of no-knead bread and you'll be surprised at the great combination of flavors. Of course, this dish can be adapted to suit your taste. I think it would go really nicely with orzo to make an elegant dinner.
Bon appetit.
