Ingredients:

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

Instructions:

  1. Preheat the oven to 300°F (150°C). Line a rimmed baking sheet with parchment paper to prevent sticking and ensure even browning.
  2. Wash and dry the cherry tomatoes thoroughly. Leave them whole to preserve the juice or halve them for faster caramelization.
  3. In a mixing bowl, toss the tomatoes with olive oil, sliced garlic, salt, and pepper until every tomato is glistening.
  4. Spread the mixture in a single layer on the baking sheet, ensuring they are not overcrowded to allow for proper air circulation.
  5. Roast for 45 minutes until the skins slightly wrinkle and the edges turn a deep mahogany color, and the garlic is golden.
  6. Monitor the moisture to ensure the tomatoes look slumped and jammy, rather than dried out.
  7. Remove from heat and immediately drizzle with balsamic glaze while the pan is still hot.
  8. Fold in the fresh basil chiffonade just before serving to keep the herbs vibrant and aromatic.