Roasted Cherry Tomatoes
4 cups (20 oz or 2 containers) grape or cherry tomatoes
3 tsp balsamic vinegar
3 tbsp olive oil
3 tbsp fresh basil, chopped
Fleur de sel
1/3 cup fresh goat cheese, crumbled
Preheat oven to 450. Place tomatoes in a medium roasting dish.
Add balsamic vinegar, salt and pepper to a small bowl. Gradually whisk in the olive oil in a slow steady stream, until emulsified. Pour viniagrette over tomatoes. Sprinkle tomatoes with salt and pepper. Toss gently to coat. Roast in oven for 10-12 minutes, depending on the size of the tomatoes. Toss once during cook time. Remove from oven and sprinkle with basil and goat cheese. Serve warm.
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