After a quick dip in a hot oven, cherry tomatoes are even juicier. Here they’re balanced with balsamic vinegar and capers for a great summer salad. Great warm or at room temperature.  Serves 4.

12-16 oz. cherry tomatoes

1 tsp. balsamic vinegar

2 tsp. capers

1 garlic clove, crushed/grated

3 tbs. olive oil

Salt and pepper

Fresh basil – about 2 tbs julienned

Pre-heat oven to 425 degrees; toss tomatoes with the vinegar, capers, garlic, olive oil and salt and pepper in a small roasting pan.

Roast in the oven for 10 minutes -or until the tomato skins just begin to pucker and wrinkle. Remove from pan to serving dish and top with fresh basil. 

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