Friday, February 1, 2008

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.

1 comment:

Chris said...

mmmmm! I love, love, love...did I mention love....roasted cherry tomatoes!