I made these roasted tomatoes with my tapas . They were bright, colorful, simple, healthy, gourmet and easy:)
They were great to eat next to the spanakopita, but they were also great the next day on a salad!
1 pint cherry tomatoes
1/4 cup basil, chopped
2 T. olive oil
kosher salt and pepper
Combine all the ingredients in a casserole dish. Bake for 20 minutes at 400 degrees.