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Roasted Cherry Tomatoes

Photo: David Prince
Yield Makes 4 servings

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

Nutrition Information

  • calcium 26 mg
  • calories 96
  • caloriesfromfat 1 %
  • carbohydrate 8 g
  • cholesterol 0 mg
  • fat 7 g
  • fiber 2 g
  • iron 1 mg
  • protein 2 mg
  • satfat 1 g
  • sodium 298 mg

How to Make It

  1. 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.