Ingredients:

  • 2 pints (500g) cherry or grape tomatoes
  • 3 tbsp (45ml) extra-virgin olive oil
  • 6 cloves (18g) garlic, peeled and smashed
  • 1 tsp (6g) kosher salt
  • 1/2 tsp (1g) freshly cracked black pepper
  • 1/4 tsp (0.5g) red pepper flakes
  • 1/4 cup (10g) fresh basil leaves, torn
  • 1 tbsp (15ml) balsamic glaze

Instructions:

  1. Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper to prevent the sugars in the tomato juices from sticking to the pan.
  2. In a large mixing bowl, combine the cherry tomatoes, olive oil, smashed garlic, salt, pepper, and red pepper flakes. Toss gently with a spatula until every tomato is glossy and evenly coated.
  3. Spread the mixture onto the baking sheet in a single layer, ensuring the tomatoes aren't touching too closely. Roast for 20–25 minutes until the skins wrinkle and burst, and a few tomatoes show charred, mahogany-colored edges.
  4. Remove the pan from the oven. While still hot, drizzle with balsamic glaze and scatter the torn fresh basil over the top.