Ingredients:

  • 2 pints (500g) cherry tomatoes
  • 3 tbsp (45ml) extra virgin olive oil
  • 4 cloves (20g) garlic, smashed
  • 1 tsp (6g) kosher salt
  • ½ tsp (1g) black pepper
  • 1 tbsp (15ml) balsamic vinegar
  • ¼ cup (10g) fresh basil leaves, torn or chiffonade

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper.
  2. Place the cherry tomatoes in a large mixing bowl. Drizzle with olive oil and balsamic vinegar, then sprinkle in the salt and pepper. Toss gently until every tomato is coated.
  3. Stir in the smashed garlic cloves.
  4. Spread the mixture in a single layer on the prepared baking sheet, ensuring tomatoes are not crowded.
  5. Bake for 20–25 minutes until skins are blistered, slightly wrinkled, and some have naturally burst.
  6. Remove from the oven and immediately scatter fresh basil leaves over the top.