(2) cherry tomatoes, pint One-third cup of extra-virgin olive oil 1/2 teaspoon salt (kosher) 1/2 teaspoon black pepper, crushed 1 pound of cheese tortellini, refrigerated Slicing 1 cup of fresh basil leaves thinly
Preheat oven to 425°F. Put a large pot of water on to boil.
Tomatoes should be placed in a shallow roasting dish or pan. Toss in the oil, pepper, and salt and spice. Roast for twenty-five minutes.
Continue cooking at 200° for an additional 15 minutes, or until the tomatoes are tender and juicer.
Meanwhile, prepare the tortellini per the instructions on the packaging. Remove the drain.
Toss the caramelized tomatoes with the tortellini that has been drained. Finish with oregano.