Roasted Cherry Tomatoes
If you are of the opinion that there is nothing better than a fresh, ripe summer tomato, these Roasted Tomatoes may give you pause. They're deeply sweet, perfectly soft and add a brightly acidic and slightly umami flavor to any dish they touch.
- 1 pt Cherry Tomatoes
- 3 tablespoons Olive Oil
- 1 clove Garlic minced
- ½ teaspoon Dried Herbs Mix
- 1 teaspoon Salt
- ½ teaspoon Freshly Ground Pepper
Pre-heat the oven at 400°F. Rinse and pat dry the cherry tomatoes well.
You can halve the tomatoes or keep them whole on the vine, I have cut few of them into half and left few of them as whole.
In a small bowl, combine olive oil, minced garlic, dried herbs, salt and pepper well.
Line a large baking sheet with parchment paper and arrange the cherry tomatoes in a single layer with the cut side up on the sheet.
Drizzle the prepared oil mixture all over the tomatoes.
Roast the tomatoes for 20-25 minutes or until soft. Take the tray out and let it rest for 5-7 minutes.
Serve as side dish to grilled meats, top it on your favorite bruschetta, pasta, pizza or mash it to make pasta sauce. Enjoy as you like!
I kept about half of the cherry tomatoes whole and intact on the vine and halved the rest. I like the little bursts of flavor that the whole ones give, and also appreciate the juices that the halved ones release. Feel free to do what suits you best.
- Leftovers will keep well in an airtight container in the fridge for up to a week, or in a freezer bag for up to 4 weeks. I recommend freezing in silicone ice cube trays first for easier portioning.
Calories: 115kcal | Carbohydrates: 5g | Protein: 1g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 595mg | Potassium: 261mg | Fiber: 1g | Sugar: 3g | Vitamin A: 579IU | Vitamin C: 27mg | Calcium: 15mg | Iron: 1mg