Roasted Cherry Tomatoes

1 pint cherry tomatoes
1 clove garlic, sliced
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 tablespoon fresh basil, chopped
salt and pepper

1. Preheat oven to 400 degrees.
2. Drizzle tomatoes with a combination of garlic, olive oil, vinegar, salt and pepper and pour into an ovenproof dish.
3. Roast tomatoes until they pop and slightly blacken, then remove them from the oven.
4. Drain tomato juices to a saucepan and bring to a boil, reducing to a syrup.
5. Remove syrup from the heat and combine with basil, season to taste with salt and pepper if necessary and combine with tomatoes.

Makes 2 servings