Julia Child said it best – “You don’t have to cook fancy or complicated masterpieces.” More often than not, simple food is the best. This is especially true during the spring months when fresh fruits and vegetables are at their finest. So I’ve been sticking with really simple things for the last few weeks. I have NEVER been this busy in my life, but thanks to one professor that is hell-bent on ruining my life, I have been spending at least eight hours a day preparing income statements. Not to worry, I’ll get him back when I’m super famous one day. Hopefully I will be famous one day because I have basically planned my entire life around that.
I’m getting off topic here. We have gathered here to discuss simple foods. There is no better place to start than with these simple Balsamic-Roasted Cherry Tomatoes. Cherry tomatoes basically taste like candy during the spring and summer months. They are so sweet and full of flavor. I love roasting them like this. It only makes them even sweeter, not to mention they can be used in just about a million ways. I add them to salads, spoon them over chicken or fish, or mix them into a simple pasta with some parmesan cheese. This is an easy dish that you can use all week.
- 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.