๐งโ๐ณ Ingredients:
2 pints cherry tomatoes (or grape tomatoes)
2 tbsp olive oil
2 cloves garlic, minced
1 tsp balsamic vinegar (optional, but adds depth of flavor)
1 tsp dried oregano (or fresh basil for a fresh twist)
Salt and pepper, to taste
Fresh basil leaves, for garnish (optional)
๐ฉโ๐ณ Instructions:
see continuation on next page
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๐ฉโ๐ณ Instructions:
Preheat oven to 400ยฐF (200ยฐC). Line a baking sheet with parchment paper for easy cleanup.
Prepare the tomatoes:
Wash and pat dry the cherry tomatoes. If any are larger, you can halve them to ensure they cook evenly.
Season the tomatoes:
In a large bowl, toss the tomatoes with olive oil, minced garlic, balsamic vinegar (if using), oregano, salt, and pepper until evenly coated.
Roast:
Spread the tomatoes in a single layer on the prepared baking sheet. Roast in the preheated oven for 20โ25 minutes, or until the tomatoes are softened and starting to burst, with caramelized edges. You can gently toss them halfway through the roasting time for even cooking.
Garnish and serve:
Once roasted, remove the tomatoes from the oven and garnish with fresh basil leaves (if desired). Serve immediately as a side dish, or top them on salads, pastas, or toast.
๐ฝ๏ธ Serving Ideas:
Serve over a bed of pasta for a quick and flavorful meal.
Add to bruschetta for a fresh twist on the classic.
Toss with quinoa or rice for a simple grain-based dish.
Use as a topping for bruschetta or grilled chicken.
