Roasted Balsamic Cherry Tomatoes


2 pints cherry or grape tomatoes, sliced in half, lengthwise

1 tsp kosher salt

2 Tbsp med-robust Flying Olive Single Varietal of choice

2 Tbsp Flying Olive 18 Yr Balsamic Vinegar

½ tsp freshly ground black pepper

Chopped parsley to garnish, if desired


Slice the tomatoes top to bottom and place in a colander.  Sprinkle with salt and let sit in the sink for about 15 minutes.  (Salting the tomatoes helps draw out excess water which produces a better roasted tomato.)  Prepare a baking sheet covered in aluminum foil.

Turn on the broiler of your oven.

Shake the tomatoes and place in a bowl.  Add the Flying Olive Single Varietal Extra Virgin Olive Oil, 18 Yr. Balsamic Vinegar, and the pepper.  Toss to coat.

Broil on the center rack for 5-10 minutes or until the tomatoes begin to brown and soften.  Serve immediately.  Garnish with chopped parsley, if desired, these can be served as a side dish, over pasta, or on toasted bread or crackers.

Submitted by Barb L.