This is delicious with crusty sourdough or fresh challah. Spread the tomatoes and garlic on the bread and/or dip it into the oil. You can also use some of the oil in other dishes to amp up flavor.

A glass pan works best here. Be very careful when removing it from the oven (or, if you can, just turn off the oven and leave the pan in until it has cooled down before removing).

I haven’t given quantities here, because the amounts depend on how much you want to make and what size pan you have. The main thing is to keep it to one layer and cover the ingredients with oil at least halfway.


  • Fresh garlic cloves
  • Cherry or grape tomatoes
  • Extra virgin olive oil
  • Balsamic vinegar
  • Salt


  1. Place the garlic cloves and tomatoes into a glass pan in a single layer. Cover at least halfway with extra virgin olive oil. Pour in a generous splash of balsamic vinegar and salt.
  2. Roast uncovered at 400°F (200°C) until the tomatoes have burst and the garlic is very soft (approximately 45-60 minutes).
  3. Serve warm with crusty bread.