Roasted Tomatoes with Burrata and Balsamic

2 pints grape tomatoes

4 cloves of garlic, thinly sliced. (measure with your heart, dear)

3 T EVOO

1/2t dried oregano

8 oz burrata (I've used little mozz balls)

1/2 c balsamic or 1/4 c of reduction

basil for garnish

baguette for serving

-preheat oven to 400

-small dish (8-9in square) toss tom, garlic, oregano, EVOO and pinch salt

-roast 30 minutes

-reduce balsamic to half or until coats a spoon or use reduction sauce

-drizzle tomatoes with reduction, top with burrata and sprinkle with basil strips