Nothing says summer like a bad sunburn and sand in your crotch. I mean, nothing says summer like a perfectly ripe and juicy tomato. Yah, that's the ticket! I made these little babies to accompany a perfectly grilled New York strip steak. The tomatoes were so juicy and had a little tang on the tongue from the balsamic. They took all of 30 seconds to prepare.
Balsamic Roasted Cherry Tomatoes
- Vine cherry tomatoes - as many as you want
- Olive Oil
- Balsamic Vinegar
- Fresh Basil - julienned
- Salt & Pepper
Preheat oven to 450 degrees. Place pre-washed tomatoes on a sheet pan and drizzle with lots of good olive oil. Then, drizzle with some balsamic vinegar. Finish with a generous sprinkle of kosher salt and pepper. Roast the tomatoes for 17-20 minutes until they start to blacken just a little bit. You might need to broil them for the last minute if you like them charred, which I do. Transfer to a bowl and sprinkle with a little more kosher salt and the julienned basil. Welcome to Tomato Heaven.