Mix around again and serve. Drizzle over simply baked fish, roasted green beans, or even vanilla ice cream or fresh strawberries. Prep: Preheat the oven and line a baking sheet with parchment. Look for balsamic glaze (vinegar that’s been reduced until syrupy) in the oil and vinegar aisle. Once the cherry tomatoes have bursted, gotten some color on them and the garlic has color (20 minutes), take out of the oven. I know you’ll want to try this balsamic roasted tomato sauce as soon as you can, my family can’t get enough of it. Mix around some. Put on a burner at low temperature. If you grow cherry tomatoes at all you know two things: they are delicious AND they are plentiful. By contributing writer Andrea Green I went to a BBQ recently where my friend Tiffany made these oven Peak-season cherry tomatoes need just a minute or two in the pan to soften and release their juices. Which makes it a good thing that it freezes well – I’m making a lot now to freeze and eat this summery goodness all winter long. Bake: Cook until tender. Add in the tomatoes, garlic, pasta, water and a generous amount of balsamic vinegar. Be sure to see the recipe card below for full ingredients & instructions! With herbs, shallots and a good drizzle of balsamic vinegar they are a sweet-savory treat. Make: Brush the tomatoes with oil, sprinkle with salt and pepper and drizzle over the balsamic. cherry tomatoes, focaccia, burrata, balsamic vinegar, sea salt and 2 more Pasta with Roasted Cherry Tomatoes and Fresh Herbs Gastronomer's Guide coarse sea salt, garlic cloves, balsamic vinegar, basil leaves and 7 more How to make roasted tomatoes with balsamic. Serve: Garnish with fresh basil leaves. Then add in the basil and freshly grated Parm. These balsamic roasted cherry tomatoes are sweet like candy and delicious on a slice of bread, in a sandwich, in a pasta, on a pizza or as a topping for focaccia.