Garlic Balsamic Tomatoes for 4 Servings

Instructions:

1. Preheat your oven to 425°F (220°C) and line a rimmed baking sheet with parchment paper to prevent the balsamic sugars from sticking.
2. In a medium bowl, combine the cherry tomatoes, smashed garlic cloves, olive oil, balsamic vinegar, salt, pepper, and dried herbs. Toss gently until every tomato is coated in a glossy film.
3. Spread the mixture in a single layer on the baking sheet, ensuring the tomatoes aren't overcrowded to encourage roasting rather than steaming.
4. Roast for 15–20 minutes until the skins wrinkle and several tomatoes burst, releasing their juices.
5. During the last 5 minutes of cooking, monitor the pan until the liquids bubble and thicken into a syrupy, velvety consistency.
6. Remove from the oven and fold in the fresh basil chiffonade before serving.