Ingredients:

  • 2 pints (500g) cherry or grape tomatoes
  • 4 cloves (20g) garlic, smashed and peeled
  • 2 tbsp (30ml) extra-virgin olive oil
  • 1 tbsp (15ml) balsamic vinegar
  • ½ tsp (3g) kosher salt
  • ¼ tsp (1g) cracked black pepper
  • 1 sprig (2g) fresh thyme or rosemary

Instructions:

  1. Preheat your oven to 400°F (200°C). In a large mixing bowl, toss the cherry tomatoes and smashed garlic with olive oil, balsamic vinegar, salt, and pepper until evenly coated.
  2. Spread the mixture in a single layer on a parchment-lined baking sheet and tuck the herb sprigs among the tomatoes. Roast for 15–20 minutes until skins blister, pop, and edges turn a deep caramelized mahogany.
  3. Remove the tray from the oven and let the tomatoes sit for 5 minutes to allow the juices to thicken into a syrupy glaze.