Hard to go wrong with anything tomato these days, but this one way exceeded my expectations given how easy it was. The high heat really brought out the sweetness in the tomatoes and together with the balsamic and basil -- crazy good!
Preheat your oven to 450. In a large bowl, toss together 1 pint of local cherry tomatoes, enough extra virgin olive oil to lightly coat, a healthy sprinkle of kosher salt and 1 tablespoon of balsamic vinegar.
Pop them in the oven for approximately 40 minutes or until they just start to split. Let cool for a minute and then stir in a large handful of coarsely chopped basil. That’s it!
Serve as a side dish or pour over some fish, chicken, pork or beef. You can’t go wrong; I think they’d even work on vanilla ice cream. And make sure you use a spatula on the pan to get every last drop.