Roasted Cherry Tomatoes

Photo by David Prince
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 96 calories
    • Fat 7 g
    • Sat Fat 1 g
    • Cholesterol 0 mg
    • Sodium 298 mg
    • Protein 2 mg
    • Carbohydrate 8 g
    • Fiber 2 g
    • Iron 1 mg
    • Calcium 26 mg


  1. Check 2 pints cherry tomatoes
  2. Check 3 garlic cloves, peeled and thinly sliced
  3. Check 2tablespoons olive oil
  4. Check 2tablespoons balsamic vinegar
  5. Check 1/2teaspoon kosher salt
  6. Check 1/8teaspoon freshly ground black pepper
  7. Check 1/4cup packed fresh basil leaves, torn if large


  1. Heat oven to 400 degrees 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.
  2. 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.