Bursting With Flavor!

I love fresh cherry tomatoes, and enjoy eating them straight up, right out of the basket.  Sometimes though, I want to get a little more creative and try to make something delicious yet not too complicated with them.  This recipe for roasted cherry tomatoes fits the bill.  It’s from the magazine, Real Simple which is a publication I happen to really like.  The recipe takes about 30 minutes to prepare, and  it’s wonderful eaten as is.  You can also use the tomatoes as a topping to some pasta or eat them with crusty bread.  Hope you enjoy.

Roasted Cherry Tomatoes (compliments of Real Simple Magazine, May 2003)

Serves 4 Hands-On Time: 10m Total Time: 30m


  • 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