Roasted Cherry Tomatoes
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
Heat oven to 400°F.
Combine all the ingredients except the basil in a roasting pan.
Roast for 20 minutes, stirring occasionally, until the tomatoes are just bursting.
Carefully transfer the tomatoes to a bowl and set aside.
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.
Toss the tomatoes with the basil.
Drizzle some of the thickened balsamic sauce on each serving.
Serve with pasta, bruschetta, poached eggs or anything your little heart desires.