Preheat Your Oven: First things first, get your oven preheating to 200°C (180°C fan). Place a rack in the middle of the oven.

Prepare the Tomatoes: Wash and dry your cherry tomatoes. If any are particularly large, you can slice them in half, but I prefer to leave them whole for that lovely bursting texture. Place them in a medium-sized mixing bowl.

Add Flavourings: Add the thinly sliced garlic, extra virgin olive oil, dried oregano, fresh thyme sprigs, sea salt, and black pepper to the bowl with the tomatoes.

Toss Everything Together: Gently toss everything together until the tomatoes are evenly coated in the oil and seasonings. I find that using my hands is the best way to ensure every single tomato gets a good coating.

Arrange on a Baking Tray: Tip the tomato mixture onto a large, rimmed baking tray. Spread them out in a single layer, ensuring they aren't overcrowded. This is crucial for getting a good roast.

First Roast: Place the tray in the preheated oven and roast for 15-20 minutes. You'll see the tomatoes starting to soften and their skins beginning to wrinkle and blister.

Add the Balsamic Vinegar: Carefully remove the tray from the oven. Drizzle the balsamic vinegar over the tomatoes and give the tray a gentle shake to distribute it evenly.

Final Roast: Return the tray to the oven and roast for another 5-10 minutes. The tomatoes should be tender, slightly caramelised at the edges, and some will have burst, releasing their juices to create a light sauce in the pan.

Finish and Serve: Remove from the oven. Let them cool for a minute or two on the tray. To serve, transfer the roasted cherry tomatoes and all the lovely pan juices to a serving dish. Crumble the feta cheese over the top and scatter with fresh basil leaves. Serve warm.