Chef notes
At the end of summer when tomatoes are in abundance, this recipe comes together in the blink of an eye with little to no effort. It's perfect for those hot days when you would rather be enjoying the outdoors instead of the kitchen. This is not only great to toss with pasta for a quick dinner, but you can even top crostini with this jammy tomato mixture for an easy entertaining snack or appetizer.
Swap option: Try this with Sungold tomatoes instead of cherry tomatoes.
Ingredients
- 2 containers cherry tomatoes (about 4 cups)
- 6 cloves garlic, sliced
- 1/4 cup balsamic vinegar
- 1/4 cup extra virgin olive oil
- kosher salt and freshly cracked black pepper
Preparation
1.Preheat oven to 425 F. Add all ingredients onto a rimmed baking sheet. Season with salt and pepper.
2.Roast in the oven until tomatoes have blistered and slightly caramelized, about 15 to 20 minutes, rotating halfway through. The tomatoes should look jammy and slightly thickened.
3.Serve with your favorite pasta, toasted crostini or on top of ricotta cheese.
