4-5 Large Red Tomatoes (or a mix of orange, yellow, heirloom, etc.), diced into 1/2" cubes 4 Tbsp. Balsamic Vinegar 2 Tbsp. Olive Oil 1/4 C. Fresh Basil (coarsely chopped) 2 Cloves Garlic (pressed) 1 tsp. Sea Salt 1/2 tsp. Fresh Ground Pepper
Preheat oven to 450 degrees. Combine all ingredients, except tomatoes in a large bowl. Whisk to combine. Add the diced tomatoes and gently toss to thoroughly coat. Spread mixture out onto a cookie sheet covered with aluminum foil and lightly sprayed with a nonstick spray. Place in oven and cook until almost all the excess liquid has evaporated or been reduced, stirring occasionally to roast evenly. When done, remove from oven and let cool to room temperature before using. Is also great served over chicken or steak as a condiment.