Roasted Cherry Tomatoes

Roasted Cherry Tomatoes

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

Heat oven to 400° 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. 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.

I love this side dish. It pairs well with grilled meats or fish and really showcases the sweetness of the tomatoes. It can also be stirred through pasta along with kalamata olives, capers, red pepper flakes and feta cheese to make a tasty meal! Enjoy!

Yesterday's share included:

1 bunch Amaranth
1 bunch Swiss Chard
1 bunch Arugula
1 bunch Collard Greens
1 head Blond Choi
1 head Tat Soi
1 head Chinese Cabbage
1 head Lettuce - freckles
1 head Lettuce - deer tongue
1 head Lettuce - green romaine
10 each Heirloom / Polish Tomatoes
1 Pint Cherry Tomato
1 pound Yellow Onions
½ pound Red Onions