Roasted Cherry Tomatoes

August 13, 2018




2 pints cherry tomatoes

3 garlic cloves, peeled and thinly sliced

  • 2 tablespoons olive oil

  • 2 tablespoons balsamic vinegar

  • 1⁄2 teaspoon kosher salt

  • 1⁄8 teaspoon fresh ground black pepper

  • 1⁄4 cup packed fresh basil leaf, torn if large

  1. Heat oven to 400°F.

  2. Combine all the ingredients except the basil in a roasting pan.

  3. Roast for 20 minutes, stirring occasionally, until the tomatoes are just bursting.

  4. Carefully transfer the tomatoes to a bowl and set aside.

  5. Place the roasting pan on the stove over medium heat (or transfer the liquid to a small saucepan) and reduce liquid until slightly thickened, about 5 minutes.

  6. Toss the tomatoes with the basil.

  7. Drizzle some of the thickened balsamic sauce on each serving.

  8. Serve with pasta, bruschetta, poached eggs or anything your little heart desires.


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