500gramcherry tomatoI use a mix of cherry & grape tomato
salt & pepper as per taste
½teaspoonoreganousing dry oregano
Prepare tomatoes for roasting
At first, clean and wash the cherry tomatoes. Pat dry and cut them in half. For smaller size tomatoes you can leave them as is in both cooking versions.Now that tomatoes are cut in half, transfer them to a mixing bowl and add chopped garlic, balsamic vinegar, olive oil, salt, freshly ground black pepper, parsley, and oregano. Mix well, adjust salt & pepper as per taste. Now they are ready to cook on the stovetop or in the oven
Oven-roasted cherry tomatoes
Preheat the oven to 400F. Grease the sheet pan and place the tomato mixture in a single layer. Roast for 15 minutes, you will start seeing tomatoes collapsing and charred (pic 6). Serve them immediately or store them once cool down.
Pan-fried roasted cherry tomatoes
Heat a cast-iron skillet or nonstick pan over medium heat. Pour the tomato mixture and spread it in a single layer. Cook it for 2-3 minutes without disturbing it. Balsamic vinegar will start thickening and the tomato skin starts to wrinkle.Stir once after 3 minutes, cook for another 2 minutes. Switch off the heat and transfer them to a serving bowl. Pan-roasted cherry tomatoes with balsamic vinegar are ready to serve.
Any small variety of tomatoes work. Choose fresh and firm tomatoes over wrinkled ones.
Feel free to experiment with any variety of herb, like basil, parsley, oregano, cilantro, rosemary, or thyme.
Use clarified butter to make this recipe Whole 30 approved.