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Preheat oven to 400°F. Line a 13-by-9-inch baking pan with foil. If desired, remove and discard stems from tomatoes. Wash tomatoes; pat dry with paper towels. Arrange tomatoes in a single layer in prepared pan. In a small bowl, whisk together oil, vinegar, garlic, oregano, salt and pepper. Pour over tomatoes and toss to coat.
Roast, uncovered, for 14 to 18 minutes or just until the tomatoes are soft and skins begin to split, gently stirring once.
Transfer the tomatoes to a shallow serving bowl. Drizzle the balsamic mixture from the pan over the tomatoes. Sprinkle with snipped basil. Serve warm or at room temperature. If desired, garnish with fresh basil leaves and serve with bread to dip in the vinegar mixture.