Roasted Tomatoes with Mushrooms

• 1 pints cherry tomatoes - washed and halved
• 4 oz baby portabello mushrooms - wiped clean and quartered
• 2 tbsp extra virgin olive oil
• 2 tbsp balsamic vinegar
• 3/4 tsp dried rosemary
• 1/2 tsp dried oregano
• 1/2 tsp dried basil
• 1 salt and pepper to taste

1. Preheat oven to 400F.
2. Line a baking sheet with aluminum foil and set aside.
3. Rinse cherry tomatoes under cold, running water.
4. Cut each in half from stem to "butt" and place in a large bowl.
5. Wipe mushrooms clean with a slightly dampened, clean dish towel.
6. Cut each mushroom in half lengthwise, then cut each half in half lengthwise again.
7. Place in bowl with tomatoes.
8. In a small bowl whisk together all your other ingredients.
9. Pour over your tomatoes and mushrooms.
10. Toss gently to coat.
11. Pour out onto baking sheet and spread out into an even, single layer.
12. Place in oven and bake 15-20 minutes or until tomatoes are looking "wilty" mushrooms are soft.

tomatoes, baby portabello mushrooms, extra virgin olive oil, balsamic vinegar, rosemary, oregano, basil, salt

Taken from cookpad.com/us/recipes/353561-roasted-tomatoes-with-mushrooms (may not work)