Ingredients
14 ounces (1 pint) cherry tomatoes
1 tablespoon extra-virgin olive oil
Coarse salt and freshly ground black pepper
1 teaspoon balsamic vinegar
Preparation
Heat oven to 400 degrees. Arrange tomatoes in a 9-inch-by-13-inch baking dish. Drizzle with olive oil and season with salt and pepper. Roast until tomatoes start to burst, 20 to 25 minutes. Transfer tomatoes and juices to a bowl and stir in balsamic vinegar. Serve warm or at room temperature.
