60 cherry tomatoes, preferably mixed colors
½ cup balsamic vinegar
½ cup extra virgin olive oil
½ teaspoon salt
¼ teaspoon freshly ground pepper
Rinse and dry cherry tomatoes. Place tomatoes in Dutch oven or heavy roasting pan.
Combine balsamic vinegar, olive oil, salt and pepper and whisk to blend. Pour balsamic mixture over tomatoes.
Place tomatoes in oven, uncovered, and roast for twenty minutes or until just bursting.
Delicious served with grilled meat.