Ingredients:

  • 2 pints (500g) cherry tomatoes
  • 2 tbsp (30ml) extra virgin olive oil
  • 1 tbsp (15ml) balsamic vinegar
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) freshly cracked black pepper
  • 4 cloves (12g) garlic, peeled and smashed
  • 1/4 cup (10g) fresh basil leaves, chiffonade
  • 1 tsp (2g) dried oregano

Instructions:

  1. Preheat your oven to 400°F (200°C). In a large mixing bowl, combine the whole cherry tomatoes, olive oil, balsamic vinegar, salt, pepper, and dried oregano. Toss gently with a spatula until every tomato is glistening.
  2. Line your baking sheet with parchment paper. Spread the tomato mixture in a single layer, ensuring they are not crowded. Nestle the smashed garlic cloves in between the tomatoes.
  3. Roast for 15–20 minutes. Look for the skins to wrinkle and several tomatoes to pop and release their juices.
  4. Remove from the oven immediately. While the tomatoes are still sizzling, fold in the fresh basil.