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Herb-Roasted Cherry Tomatoes

Yield 8 Servings

Ingredients

  • l 3 lb. cherry tomatoes (red and yellow)
  • 3 tablespoons olive oil
  • Salt and pepper
  • 1/4 cup chopped fresh parsley

Nutrition Information

  • calories 76
  • fat 6 g
  • satfat 1 g
  • protein 2 g
  • carbohydrate 6 g
  • fiber 2 g
  • cholesterol 0 mg
  • sodium 24 mg

How to Make It

  1. Preheat oven to 450°F. Place tomatoes on a large rimmed baking sheet, drizzle with olive oil and season with salt and pepper. Shake baking sheet back and forth a few times to coat tomatoes with oil, salt and pepper.

  2. Bake, shaking pan once or twice, until tomatoes are softened but not falling apart, 10 to 15 minutes. Sprinkle with parsley while tomatoes are still warm. Spoon into a bowl and pour in any juices that have accumulated in bottom of pan, and serve.