Roasted Cherry Tomatoes

Roasted Cherry Tomatoes

by Real Simple Magazine

2 pints cherry tomatoes object

3 garlic cloves, peeled and thinly sliced

2 tablespoons olive oil

2 tablespoons balsamic vinegar

1/2 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

1/4 cup packed fresh basil leaves,

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 the liquid until slightly thickened, about 5 minutes.

Toss the tomatoes with the basil.

Drizzle some of the thickened balsamic sauce on each serving.

This is a great side dish. Every time I have made it people

have loved it! Lots of nice compliments.