Roasted Cherry Tomatoes

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Roasted Cherry Tomatoes

 

2 cups cherry tomatoes, any variety (about 1 pound)

1/4 cup diced red onion

1 clove garlic, minced

1 tablespoon fresh, minced basil

salt and pepper, to taste

2 tsps. olive oil

2 tsps. wine or herb vinegar

2 tsps. fresh minced parsley

 

Preheat your oven to 350 degrees. Lightly grease a

baking dish large enough to spread the tomatoes over

the bottom. Stem the tomatoes and place them in the

baking dish. Sprinkle the onion, garlic, basil, and

the salt and pepper over the tomatoes, then drizzle

with the olive oil and vinegar. Bake until the

tomatoes are soft, 20 to 30 minutes. Garnish with the

parsley and serve warm. Serves 6 to 8.

 

 

 

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