Roasted Balsamic Cherry Tomatoes

By Hklbrries

Don’t be put off by the amount of salt in this recipe; much of it drains off before the tomatoes are roasted. Salting the tomatoes helps draw out excess water, producing a better roasted tomato. These tomatoes can be served on their own as a side dish, or over pasta for a simple (but delicious) sauce.

See related article: Roasting takes vegetables from ‘torture’ to tolerable

Ingredients

• 2 pints cherry or grape tomatoes
• 2 teaspoons kosher salt
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1/2 teaspoon ground black pepper

Details

Servings 4

Preparation

Step 1

Slice the tomatoes in half, then set them in a strainer. Sprinkle the salt over the tomatoes, then gently mix. Place the strainer in the sink or over a bowl and let sit for 15 minutes.

Meanwhile, heat the broiler. Line a rimmed baking sheet with foil.

Give the tomatoes a shake to discard any liquid that has accumulated in the strainer. Transfer the tomatoes to a medium bowl. Add the remaining ingredients and toss well. Transfer the tomatoes to the prepared baking sheet, arranging them in an even layer.

Broil on the center rack for 4 to 6 minutes, or until the tomatoes begin to brown and soften. Serve immediately.