2 containers of cherry tomatoes, about 4 cups worth
6 garlic cloves, sliced
1/4 cup balsamic vinegar
1/4 cup extra virgin olive oil
Kosher salt
Freshly cracked black pepper
Preheat oven to 425 degrees. Add all ingredients onto a rimmed baking sheet. Season with salt and pepper.
Roast in the oven until tomatoes have blistered and slightly caramelized, about 15 to 20 minutes, rotating halfway through. The tomatoes should look jammy and slightly thickened.
Serve with your favorite pasta, toasted crostini or on top of ricotta cheese.