Roasted Cherry Tomatoes

from Tender by Nigel Slater

Put your tomatoes in a shallow roasting tin and drizzle olive oil over them.  Grind over a little black pepper and add a few dro0ps of balsamic vinegar.  Toss them around in the dressing, then roast at 400F (200C) for about thirty minutes until they are soft and oozing juices.  Let them cool in their dish, so as not to waste a drop of their juice.

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