Pan-Roasted Tomatoes with Herbs

Prep: 2 minutes; Cook: 4 minutes; Other: 5 minutes


4 servings (serving size: 1/2 cup)

Recipe from

Oxmoor House

Recipe Time

Prep: 7 Minutes
Cook: 4 Minutes

Nutritional Information

Calories 34
Caloriesfromfat 66 %
Fat 3 g
Satfat 0.4 g
Monofat 1.7 g
Polyfat 0.4 g
Protein 0.7 g
Carbohydrate 3.1 g
Fiber 0.9 g
Cholesterol 0.0 mg
Iron 0.2 mg
Sodium 149 mg
Calcium 10 mg


2 teaspoons olive oil, divided
1 pint multicolored grape tomatoes
1 teaspoon chopped fresh oregano
1/2 teaspoon chopped fresh rosemary
1/4 teaspoon salt
1/4 teaspoon crushed red pepper


1. Heat 1 teaspoon oil in a medium nonstick skillet over medium-high heat. Add tomatoes; cook 3 to 4 minutes or until tomatoes begin to blister. Remove from heat; stir in 1 teaspoon oil and remaining ingredients, tossing gently to combine. Let stand 5 minutes.

Cooking Light Fresh Food Fast,

Oxmoor House

April 2009
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