They may not be pretty, but each one of these tomatoes just burst with flavor in your mouth.  What I really like about it is that you can use tomatoes at the height of the season or winter ones and it works out just as well.  They are both tart and sweet at the same time with just a little bit of heat from the chile flakes.  Sherry vinegar is my favorite with this recipe but if you don’t have it, try using Balsamic vinegar.  This figure friendly recipe is from Rachel Ray.

 Sherry Cherry Tomatoes

4 servings

2 Tbls. extra virgin olive oil
3 large cloves garlic, finely chopped
1 small onion, finely chopped
1 pint cherry tomatoes
2 Tbls. sherry vinegar
1 tsp. sugar
1/2 tsp. crushed red pepper flakes
salt

Preheat oven to 375 degrees

Preheat a skillet over medium high heat.  Add extra virgin olive oil, garlic and onions.  Sweat them out 2 to 3 minutes then add the cherry tomatoes.  Turn the tomatoes to coat in the oil.  Add sherry vinegar, sugar, pepper flakes and salt.  Toss to coat tomatoes and roast in the oven for 18 to 20 minutes.