Ingredients:

  • 2 pints (600g) cherry or grape tomatoes, whole
  • 3 tbsp (45ml) extra virgin olive oil
  • 4 cloves (20g) garlic, smashed and peeled
  • 1 tsp (6g) kosher salt
  • ½ tsp (1g) freshly cracked black pepper
  • 2 tbsp (8g) fresh basil or parsley, torn
  • 1 tbsp (15ml) balsamic glaze

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  2. In a large mixing bowl, toss the whole cherry tomatoes with olive oil, salt, and pepper until every tomato is evenly coated.
  3. Spread the tomatoes and smashed garlic cloves in a single layer on the prepared baking sheet.
  4. Roast for 15–20 minutes, or until the skins wrinkle and pop, and a few tomatoes show mahogany-colored charred edges.
  5. Remove from the oven and immediately toss in the torn fresh herbs while the tomatoes are still sizzling.
  6. Drizzle with balsamic glaze before serving.