Roasted Cherry Tomatoes

David Prince
4 Hands-On Time: 0hr 10m Total Time: 0hr 30m

Ingredients

  • 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 freshly ground black pepper
  • 1/4 cup packed fresh basil leaves, torn if large

Directions

  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.
By Kay Chun,  May 2003

Quick Tip

If pressed for time, use packages of presliced vegetables found at most supermarkets.

Nutritional Information

  • Per Serving
  • Calories 96Calories From Fat 1%
  • Calcium  26mg
  • Carbohydrate  8g
  • Cholesterol  0mg
  • Fat  7g
  • Fiber  2g
  • Iron  1mg
  • Protein  2mg
  • Sat Fat  1g
  • Sodium  298mg
What does this mean? See Nutrition 101.

Did you try this recipe? How did you like it?

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