roasted cherry tomatoes

I’d say I’m pretty lucky.  I have a 4-year-old who will eat green vegetables; broccoli, peas, edamame.  We’re still working on asparagus and brussels sprouts, but I’m alright with that.  Sometimes, though, I do like to change up my veggie side.  This recipe is a nice alternative when I’ve seen steamed broccoli one too many times in a given week.  It’s quick to put together, especially since I gave up on store-bought fresh herbs and planted some of my own, and delicious.  Just be careful not to over-roast.  The recipe says 20 minutes, but keep an eye on them lest they become overcooked and mushy and unappealing to everyone, not just the 4 year old.


  • 2 pints cherry tomatoes
  • 3 garlic cloves, peeled and thinly sliced
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/4 cup packed fresh basil leaves, torn if large


  1. Heat oven to 400 degrees F. Combine all the ingredients except the basil in a roasting pan. Roast for 20 minutes, stirring occasionally, until the tomatoes are just bursting. Carefully transfer the tomatoes to a bowl and set aside.
  2. Place the roasting pan on the stove over medium heat (or transfer the liquid to a small saucepan) and reduce the liquid until slightly thickened, about 5 minutes. Toss the tomatoes with the basil. Drizzle some of the thickened balsamic sauce on each serving.


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  1. Pingback: Tweets that mention roasted cherry tomatoes « Zoup to Nuts --

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