Ingredients:

  • 1.5 lbs Roma tomatoes, halved lengthwise
  • 3 tbsp Extra virgin olive oil
  • 2 tbsp Balsamic vinegar
  • 3 cloves Garlic, minced
  • 1 tsp Dried oregano
  • ½ tsp Dried basil
  • ½ tsp Sea salt
  • ¼ tsp Cracked black pepper
  • 2 tbsp Fresh basil leaves, chiffonade

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Arrange the halved Roma tomatoes cut-side up in a single layer on the baking sheet, leaving a small gap between each for heat circulation.
  3. In a small bowl, combine the olive oil, balsamic vinegar, minced garlic, oregano, dried basil, salt, and pepper; whisk vigorously for 30 seconds until unified.
  4. Drizzle the emulsion evenly over the tomatoes, using a brush or spoon to ensure the cut sides are well-coated.
  5. Roast for 18–22 minutes until the skins slightly blister and the edges turn a deep, mahogany-colored brown.
  6. Remove the pan from the oven and immediately sprinkle with fresh basil chiffonade.