Roasted baby heirloom tomatoes with lemon zest and capers

For me, nothing spells summer like colorful produce, especially late season heirloom tomato harvests. This recipe is my absolute favorite easy tomato side dish. It can be made all year round with grape tomatoes, but this season’s heirlooms up the sensory impact big time. 

Roasted baby heirloom tomatoes with lemon zest and capers

2 cups grape tomatoes

2 tsp olive oil

2 Tbsp chopped fresh flat italian parsley

1 tsp grated lemon zest

1 Tbsp fresh lemon juice

1 Tbsp capers (the kind packed in salt are superior)

⅛ tsp salt

⅛ tsp fresh ground black pepper

Combine tomatoes and olive oil in a 8” baking dish and toss gently. Bake at 425 for 18 minutes or until tomatoes are tender. Combine tomato mixture with all remaining ingredients, stirring gently. Serves four.