Roasted Cherry Tomatoes
Photo: Ralph Lee Anderson; Styling: Buffy Hargett
Roasted Cherry Tomatoes prove that small bites can really deliver large flavor as tasted in this savory side dish.
- 4 pints cherry tomatoes
- 1 tablespoon olive oil
- 4 garlic cloves
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon pepper
- 1/2 cup chopped fresh basil
- 2 teaspoons balsamic vinegar
- 1/2 teaspoon salt
- Stir together cherry tomatoes, olive oil, garlic cloves, 1 tsp. salt, sugar, and pepper. Bake at 350° in a single layer in a jelly-roll pan 1 hour and 20 minutes. Remove and discard garlic. Stir in chopped fresh basil, balsamic vinegar, and 1/2 tsp. salt.
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