FLASH-ROASTED TOMATOES

serves 4
2 cups (12 oz/375 g) cherry, grape or
vine-ripened tomatoes
2 Tbsp thinly sliced shallot
Salt and freshly ground pepper
3 Tbsp olive oil
1⁄4 cup (3⁄4 oz/20 g) sliced green onion,
white and tender green parts
11⁄2 Tbsp chopped fresh basil (optional)
11⁄2 Tbsp balsamic vinegar
Preheat the oven to 450°F (220°C).
Combine the tomatoes and shallot on a
baking sheet or in a shallow baking dish
large enough to hold the tomatoes in a single
layer. Season with salt and pepper. Drizzle
evenly with the oil and stir to coat. Spread
the tomatoes out evenly.
Roast the tomatoes, stirring once, for
10 minutes. Gently stir in the green onion
and basil, if using, and vinegar. Continue
to roast the tomatoes until they are softened
but still hold their shape, about 5 minutes.
Transfer the tomatoes to a bowl. Serve
warm or at room temperature.