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Author Notes: Simple balsamic-roasted cherry tomatoes with fresh oregano. —Riley Wofford
- 2 pounds cherry tomatoes
- 2 garlic cloves, minced
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- Kosher salt
- Freshly ground black pepper
- 1 tablespoon chopped oregano leaves
- Preheat the oven to 375°F. Toss together the tomatoes, garlic, vinegar, and olive oil on a large rimmed baking sheet. Season with salt and pepper. Roast for 20 to 25 minutes, until the tomatoes are tender. Remove from the oven and stir in the oregano.