2 pints cherry or grape tomatoes
2 teaspoons kosher salt
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2 tablespoons olive oil
2 tablespoons balsamic vinegar
½ teaspoon ground black pepper
Slice the tomatoes in half, then set them in a strainer. Sprinkle the salt over the tomatoes, then gently mix. Place the strainer in the sink or over a bowl and let sit for 15 minutes.
Meanwhile, heat the broiler. Line a rimmed baking sheet with foil.
Give the tomatoes a shake to discard any liquid that has accumulated in the strainer. Transfer the tomatoes to a medium bowl. Add the remaining ingredients and toss well. Transfer the tomatoes to the prepared baking sheet, arranging them in an even layer.
Broil on the center rack for 4-6 minutes, or until the tomatoes begin to brown and soften. Serve immediately.
Cook's note: Don't be put off by the amount of salt in this recipe; much of it drains off before the tomatoes are roasted. Salting the tomatoes helps draw out excess water, producing a better roasted tomato. These tomatoes can be served on their own as a side dish, or over pasta for a simple (but delicious) sauce.
Nutrition values per serving: 90 calories, 7 g fat (1 g saturated), 7 g carbohydrates, 2 g fiber, 1 g protein, 0 cholesterol, 490 mg sodium.
J.M. Hirsch, Associated Press