Ingredients:

  • 2 pints (500g) cherry tomatoes
  • 3 tbsp extra virgin olive oil
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 4 cloves (20g) garlic, smashed
  • 1 tbsp balsamic vinegar
  • 1 tsp dried oregano

Instructions:

  1. Preheat the oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  2. In a large mixing bowl, combine 500g cherry tomatoes, 3 tbsp extra virgin olive oil, 1 tbsp balsamic vinegar, 1/2 tsp sea salt, 1/4 tsp black pepper, and 1 tsp dried oregano; toss until the tomatoes are evenly coated.
  3. Spread the tomato mixture onto the prepared baking sheet in a single layer.
  4. Scatter the 4 smashed garlic cloves among the tomatoes, ensuring they are not overcrowded to allow moisture to evaporate.
  5. Roast for 40 to 50 minutes until the skins are blistered and slightly shriveled, the garlic is golden brown, and the oil and juices have emulsified into a thick, glossy glaze.