- 1 head roasted garlic
- 1 pint grape tomatoes
- 1 tablespoon chopped fresh basil
- balsamic vinegar
- olive oil
- salt & pepper
Roast head of garlic. Toss tomatoes with olive oil, salt & pepper. Transfer to baking sheet and roast till skins burst. Once tomatoes are cool squeeze out of skins and chop (optional). Remove garlic from peels and dice as best you can. Combine tomatoes, garlic and basil in a bowl. Add balsamic, olive oil, salt & pepper to taste. Top with grated parmesan if desired.
