• 2 pkgs grape, cherry or other small tomatoes (washed and cut in half)
• 2 - 4 Tbsp olive oil
• Salt and black pepper, to taste
• 2 Tbsp fresh basil, minced
• 2 Tbsp balsamic vinegar
• 1 small shallot, minced

Preheat oven to 375º. Toss tomatoes, 2 to 3 Tbsp olive oil, salt & pepper on a baking/cookie sheet. Roast in oven for 25 - 35 minutes. Remove tray from oven and scoop roasted tomatoes into bowl. Toss with minced shallot, 2 Tbsp balsamic vinegar, 1 Tbsp olive oil and minced basil. Serve with bread, veggies, tossed in pasta or as a side dish. Can be enjoyed hot, cold or room temperature.

Note: You can substitute garlic for the shallot. You can also substitute any other fresh herbs of your liking or other vinegar flavors for other tasty combinations. I like to use white balsamic in this recipe for a lighter flavor.